Wednesday, August 19, 2009

CEiMB - Grilled Thai Beef Salad

I made this salad a week ago for our Sunday lunch because I knew I would be out of town on posting day for this. I hope you are in awe of my dedication to my group! Me, actually planning ahead! My friend Jennifer of Jen-B's Cooking Carveout chose this week's Craving Ellie challenge.

I could not find flank steak so I chose a different cut, but it was still very good. I marinated the meet overnight and then grilled it for a few minutes on each side.

I forgot to add the cilantro, but I added a few avocado slices and fresh cucumber slices.

We really enjoyed this dish and I would definitely make it again!! We ate while we watched The Elegy with Ben Kingsley and Penelope Cruz. A strange movie to say the least! Not awful, not great.

See you next week with news of my trip abroad. :) And the 18th (yesterday if you are reading this on the 19th) was my anniversary with the Yankee. We are celebrating in Italy! Eleven years and we hope for fifty more!!
Grilled Thai Beef Salad

1 pound top-round London broil or flank steak, about 1 to 1 1/2-inches thick
3 tablespoons lime juice, divided
3 tablespoons low-sodium soy sauce
3 tablespoons canola oil
2 tablespoon brown sugar
1 teaspoon minced garlic
1 1/2 teaspoons minced ginger
1 1/4 teaspoons red curry paste or chili-garlic sauce
1/2 head red-leaf lettuce, torn (about 6 cups)
3 shallots, thinly sliced (about 1/2 cup), divided, for garnish
1/2 cup cilantro leaves, rinsed and dried
1 cup basil leaves, sliced into ribbons
Rinse and pat the meat dry. Place in a sealable plastic bag or small glass dish. In a medium bowl combine 1 tablespoon of the lime juice, soy sauce, canola oil, brown sugar, garlic, ginger and red curry paste. Pour half the mixture into the bag with the meat. Add the remaining 2 tablespoons lime juice to the bag. Seal tightly, and marinate meat in refrigerator at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture refrigerated, to dress the salad.
Spray grill or grill pan with cooking spray and preheat. Grill steak until medium-rare, about 5 minutes per side, depending on desired doneness. Let rest until room temperature then slice thinly against the grain.
Combine lettuce, sliced shallot, cilantro, basil and beef in a salad bowl, reserving a few shallots for garnish. Add the reserved dressing and toss to coat. Divide salad among 4 plates and garnish with reserved sliced shallots.


natalia said...

Ciao Peggy ! Happy anniversary and I can't wait for your trip news !!!!

Jen said...

Looks great Peggy! Thanks for cooking with me this week (well last, but we will let that slide!!)

I hope you are having a fabulous time in Italy!

Anonymous said...

Good job. We really liked this salad as well.
As for the movie, Ted and I saw it and, um...weird. Definitely weird. A little creepy in (again) a WEIRD way. In fact, I don't know why I watched it all the way through.

Lauryn said...

aniiversary!! Your salad looks delicious! Great job!

Sara said...

This was a really tasty salad - your meat looks great. Happy anniversary and hope you are having an amazing trip!


Maria Salomon said...

Buon Viaggio!
Great looking steak and salad!
I thought of the cukes too and should have added can a cucumber not look good?

Leslie said...

I like how you did this one as a composed salad.I hope you guys have a wonderful trip!

Pamela said...

Happy Anniversary to you and your husband! ITALY!! What a way to celebrate. Hope you had a grand time.