Thai Beef Salad With Grilled Sirloin Recipes

EASY SIRLOIN THAI SALAD

Steps:

• Place beef steak on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
• Meanwhile, whisk all Dressing ingredients in medium bowl until smooth; set aside. Arrange lettuce on serving platter; arrange mango, avocado, carrot and bell pepper over lettuce.
• Carve steak into slices; season with salt. Arrange beef over salad. Drizzle with dressing. Sprinkle with peanuts, if desired. Serve immediately; squeeze lime wedges over salad, as desired.

THAI BEEF SALAD WITH GRILLED SIRLOIN

Steps:

• Place the steak in a zip-close plastic bag. Add the garlic and 3 tablespoons of the soy sauce. Refrigerate at least 1 hour or up to 4 hours.
• To make the dressing, whisk together the remaining 1 tablespoon soy sauce, the lime juice, fish sauce, and sugar in a bowl; set aside.
• Spray the grill rack with nonstick spray; preheat the grill to high or prepare a hot fire.
• Place the steak on the grill rack. Grill, covered, until an instant-read thermometer inserted in the side of the steak registers 145°F for medium, about 5 minutes on each side. Transfer to a cutting board; let stand about 10 minutes.
• Thinly slice the steak across the grain. Toss together the salad blend, cucumber, mango, radishes, mint, and cilantro in a large bowl. Drizzle with the dressing; toss to coat. Transfer the salad to a platter; top with the steak and sprinkle with the peanuts. Yields about 3 slices steak and 2 1⁄2 cups salad per serving.

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.

EASY SIRLOIN THAI SALAD

Steps:

• 1) Place beef steak on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. 2) Meanwhile, whisk all Dressing ingredients in medium bowl until smooth; set aside. Arrange lettuce on serving platter; arrange mango, avocado, carrot and bell pepper over lettuce. 3) Carve steak into slices; season with salt. Arrange beef over salad. Drizzle with dressing. Sprinkle with peanuts, if desired. Serve immediately; squeeze lime wedges over salad, as desired.

THAI GRILLED BEEF SALAD

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.

THAI GRILLED-BEEF SALAD

Steps:

• Heat grill over medium-high heat. In a small skillet over medium heat, toast peanuts, stirring occasionally, until fragrant and lightly browned, 2 to 3 minutes. Remove from heat. Let cool, then coarsely chop; set aside.
• Make marinade: Process ginger, lime zest, jalapeno, 2 tablespoons chopped shallot, and 2 teaspoons sugar in a food processor to form a coarse paste, about 1 minute. Add 1 tablespoon fish sauce and 1 teaspoon oil; pulse to combine. Place steak on a large plate, and coat both sides with marinade.
• Make dressing: In a small bowl, combine lime juice with the remaining tablespoon fish sauce, 1/2 teaspoon sugar, and 2 tablespoons shallot. Slowly add the remaining 2 tablespoons oil, whisking constantly until emulsified.
• Prepare an ice bath; set aside. Bring a medium pot of water to a boil, and cook green beans until crisp-tender and bright green, about 2 minutes. Using a slotted spoon, quickly plunge beans into ice bath to stop the cooking.When cool, remove from ice bath, and set aside.
• Grill steak 6 minutes on first side. Turn steak, and continue cooking 4 minutes more for medium-rare. Transfer to a cutting board to rest at least 5 minutes.
• Arrange green beans, cabbages, and carrot slices around perimeter of a large serving platter. Drizzle dressing over vegetables. Thinly slice steak on the bias, and fan out slices in middle of platter. Sprinkle with peanuts, and scatter scallions on top of steak. Serve immediately.

EASY SIRLOIN THAI SALAD

Steps:

• Place beef steak on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.
• Meanwhile, whisk all Dressing ingredients in medium bowl until smooth; set aside. Arrange lettuce on serving platter; arrange mango, avocado, carrot and bell pepper over lettuce.
• Carve steak into slices; season with salt. Arrange beef over salad. Drizzle with dressing. Sprinkle with peanuts, if desired. Serve immediately; squeeze lime wedges over salad, as desired.

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.