GRILLED THAI BEEF SALAD
Provided by Ellie Krieger
Categories main-dish
Time 4h30m
Yield 4 servings (1 serving is about 2 1/2 cups salad)
Number Of Ingredients 12
Steps:
- 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.
GRILLED BEEF SALAD
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- For the beef: Put the beef in a resealable plastic bag. Mix together the olive oil, mustard, garlic and thyme in a small bowl. Pour over the beef, seal the bag and refrigerate for anywhere from 20 minutes to overnight. Take the meat out of the refrigerator about 30 minutes before you are ready to cook.
- To cook, heat a grill pan over medium-high heat. Wipe the meat dry and season well with the salt and lemon pepper. Grill the meat for about 4 minutes per side, depending on how you like your beef cooked. Cover and set aside to rest for 15 to 20 minutes before serving.
- For the salad: In a jar, shake together the olive oil, mustard, thyme leaves, lemon juice and a pinch each salt and pepper. Add 1 or 2 tablespoons of heavy cream and shake again. Add 2 tablespoons of the blue cheese crumbles and shake once more. Set aside while you assemble the salad and slice the meat.
- Put the spinach, romaine and salad greens in a large bowl. Add the tomatoes, scallions, red pepper and red onion. Season lightly with salt and pepper. Toss with a little of the dressing. Add the remaining blue cheese crumbles (about 2/3 cup) and toss again.
- To serve: Slice the beef thinly against the grain. Place a pile of the salad on 1 big platter and drape the meat over the salad. Serve extra dressing on the side.
ASIAN GRILLED BEEF SALAD
This recipe uses a fabulous technique that gives you more flavor than regular marinating does - you put the meat in the marinade AFTER you cook it!
Provided by Northwest Lynnie
Categories One Dish Meal
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine all marinade/dressing ingredients in a jar and shake well.
- An hour before grilling, remove steak from the refrigerator, dry with paper towels, and bring to room temperature, uncovered.
- If you are using flank steak, make diagonal cuts accross both sides of the meat to help tenderize it.
- Grill steak to desired doneness.
- Let rest 10 minutes.
- Slice the steak thinly across the grain of the meat.
- Put slices in a bowl and pour half of the dressing/marinade over them.
- Toss salad greens with a small amount of marinade/dressing, just enough to coat them.
- Put greens on a large platter or on 6 individual plates.
- Arrange vegetables in a decorative manner on greens.
- Place beef slices in the center of the salad.
- To take this camping or on a picnic, bag all ingredients separately, and combine at the site.
- It's best to put the steak slices in the marinade/dressing while they are still warm, but don't leave them in for more than 20 minutes.
- Pass extra marinade/dressing on the side.
- Cooking time includes time for meat to come to room temperature.
Nutrition Facts : Calories 296.5, Fat 18.8, SaturatedFat 7.1, Cholesterol 76, Sodium 984.7, Carbohydrate 6.7, Fiber 1.6, Sugar 3.2, Protein 25
THAI GRILLED BEEF SALAD
Steps:
- Combine sliced cabbage, 2 tablespoons lime juice, and 1 tablespoon fish sauce in large bowl; toss to blend. Season with salt and pepper; set cabbage mixture aside for up to 30 minutes.
- Prepare barbecue (medium-high heat). Sprinkle steaks with salt and pepper. Grill until cooked to desired doneness, 3 minutes per side for medium-rare. Transfer steaks to work surface; cut crosswise into thin slices. Place sliced steaks in large bowl. Add shallots, onion tops, cilantro, mint, lemongrass, and chili, then remaining 3 tablespoons lime juice and 2 tablespoons fish sauce. Toss to blend. Season salad with salt and pepper.
- Divide cabbage mixture among 4 plates. Top each with beef salad.
- Available at Asian markets and many supermarkets.
GRILLED LEMONGRASS BEEF AND NOODLE SALAD
Categories Salad Blender Food Processor Beef Garlic Herb Pasta Marinate Backyard BBQ Mint Basil Cucumber Grill Chill Grill/Barbecue Lemongrass Gourmet
Yield Serves 4 as an entrée
Number Of Ingredients 18
Steps:
- Make marinade:
- Thinly slice lower 6 inches of lemongrass stalks, discarding remainder of stalks. In a food processor or blender finely grind together sliced lemongrass and garlic. Add remaining marinade ingredients and blend well.
- In a large resealable plastic bag combine marinade and steak and seal bag, pressing out excess air. Marinate steak, chilled, turning bag once or twice, at least 4 hours or overnight.
- In a large bowl soak noodles in hot water to cover 15 minutes, or until softened and pliable.
- Prepare grill (or preheat broiler). Bring a kettle of salted water to a boil for noodles.
- Discard marinade and grill steak on an oiled rack set 5 to 6 inches over glowing coals 3 to 5 minutes on each side for medium-rare. (Alternatively, steak may be broiled on rack of a broiler pan about 3 inches from heat about same amount of time.) Transfer steak to a cutting board and let stand 5 minutes.
- While steak is cooking, drain noodles in a colander and cook in boiling water 30 seconds to 1 minute, or until just tender. In a colander drain noodles and rinse under cold water to stop cooking. Drain noodles well.
- In a large bowl toss noodles with herbs and half of nuoc cham. Divide cucumber among 4 bowls or plates and top with noodles. Sprinkle each serving with 1 to 1 1/2 teaspoons rice powder. Thinly slice steak on the diagonal and divide among noodles, mounding it. Sprinkle chilies over each serving and garnish with herb sprigs. Serve remaining nuoc cham on the side.
THAI GRILLED BEEF SALAD
From Food and Wine magazine. This is a fairly healthy salad, infused with authentic Thai flavors. A quick fix dinner! I have also done this recipe and served it over romaine lettuce, if you want a more traditional type of salad. Make it your own!
Provided by LifeIsGood
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat your grill or grill pan over medium-high to high heat.
- Rub the steaks with the oil and season with salt and pepper.
- Grill the steaks, turning once, until an instant-read thermometer (stuck into the thickest part of the steak) reads 125 degrees F. - about 12 minutes. *This will depend on your grill/grill pan heating.
- Let the steaks rest for 10 minutes before slicing.
- Meanwhile, heat the water with the sugar in a small skillet, stirring until the sugar is dissolved. Transfer to a large bowl.
- Add the garlic, fish sauce, lime juice and sambal oelek and let it cool.
- Add the cucumber, onion, bean sprouts, mint and sliced steak and toss well.
- Sprinkle with the peanuts and serve right away, with the lime wedges.
Nutrition Facts : Calories 127.7, Fat 7.1, SaturatedFat 0.8, Sodium 1121.6, Carbohydrate 14.6, Fiber 1.8, Sugar 9.8, Protein 3.9
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