Grilled Beef Salad Recipes

GRILLED THAI BEEF SALAD

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.

THAI GRILLED BEEF SALAD

Steps:

• Preheat grill for medium-high heat.
• Grill beef to desired doneness, and allow to cool.
• While beef is cooling, stir together fish sauce, lime juice, kecap manis, garlic, ginger, cilantro, sesame oil, and chili oil; mix in the green onions and shallots. Adjust seasoning to your taste.
• Cut beef into bite-sized pieces. In a large bowl, toss with onion, tomatoes, cucumber, and chili peppers. Pour in the dressing, and toss to coat.

ASIAN-STYLE GRILLED BEEF SALAD

Steps:

• In a small bowl, combine vegetable oil, lime juice, fish sauce, and chile.
• Remove beef and vegetables from kebabs. Halve beef pieces and mushrooms and add beef and vegetables to a large bowl with lettuce, mint leaves, and scallions. Add dressing and toss to coat. Top with peanuts and serve.

GRILLED LEMONGRASS BEEF AND NOODLE SALAD

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

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 BEEF SALAD

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.