Thai Skirt Steak With Carrot Salad Recipes

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THAI CARROT SALAD



Thai Carrot Salad image

I got this recipe from the cook at my favorite Thai restaurant in Cincinnati. His carrot salad was one of his most popular salads/appetizers, people would buy multiple orders to go so they could bring this as a take along dish to an event. This is even better made a day ahead.

Provided by kheldar33

Categories     Salad     Vegetable Salad Recipes     Carrot Salad Recipes

Time 1h25m

Yield 8

Number Of Ingredients 10

1 pound carrots, coarsely grated
1 cup white sugar
½ cup water
½ cup rice vinegar
2 tablespoons minced garlic
2 tablespoons Thai fish sauce
1 ½ teaspoons Thai red curry paste
2 tablespoons lime juice
1 tablespoon red pepper flakes
½ cup finely chopped unsalted peanuts

Steps:

  • Place grated carrots in a large bowl.
  • Combine sugar, water, and vinegar in a saucepan and bring to a boil; cook until sugar is dissolved, about 5 minutes. Reduce heat to medium; add garlic, fish sauce, and curry paste to sugar mixture and simmer until flavors blend, 2 to 5 minutes. Remove saucepan from heat and cool dressing completely, about 30 minutes.
  • Stir lime juice and red pepper flakes into dressing and pour over carrots. Add peanuts and toss to coat. Refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 183 calories, Carbohydrate 34.3 g, Fat 5.4 g, Fiber 2.7 g, Protein 3.5 g, SaturatedFat 0.7 g, Sodium 332.5 mg, Sugar 28.4 g

THAI-STYLE SIRLOIN STEAK WITH RED CURRY SAUCE AND SPICY CARROT SALAD



THAI-STYLE SIRLOIN STEAK WITH RED CURRY SAUCE AND SPICY CARROT SALAD image

Categories     Beef

Yield 4 servings

Number Of Ingredients 11

1-1/2 lb. sirloin steak
Kosher salt and freshly ground black pepper
2 Tbs. canola oil
3 Tbs. fresh lime juice
2 Tbs. fish sauce
2 tsp. light brown sugar
6 medium carrots, peeled and grated
1/4 cup tightly packed fresh cilantro, roughly chopped
1-2 jalapeño or serrano chiles, stemmed, seeded, and finely chopped
2/3 cup canned unsweetened coconut milk
1 Tbs. Thai red curry paste

Steps:

  • Season the steak all over with 1-1/2 tsp. salt and 1/4 tsp. pepper. Heat 1 Tbs. of the oil in a large heavy-duty skillet over medium-high heat. Cook the steak, flipping once, until well browned outside and medium rare inside, 10 to 12 minutes total. Meanwhile, put the remaining 1 Tbs. oil, 2 Tbs. of the lime juice, 1-1/2 Tbs. of the fish sauce, and 1 tsp. of the sugar in a large bowl and whisk to combine and dissolve the sugar. Add the carrots, cilantro, and chiles and toss well to coat. When the steak is done, transfer to a large plate, loosely cover with foil, and keep warm. Return the skillet to the stovetop over medium-low heat. Add 1/3 cup water and bring to a boil, scraping with a wooden spoon to release any brown bits. Add the coconut milk, curry paste, and the remaining 1 Tbs. lime juice, 1/2 Tbs. fish sauce, and 1 tsp. sugar; cook, whisking constantly, until thickened and fragrant, 4 to 5 minutes. Season to taste with salt and pepper. Thinly slice the steak across the grain and transfer to plates. Spoon the sauce over the top and serve with the carrot salad on the side.

EASY THAI STEAK SALAD



Easy Thai Steak Salad image

This Easy Thai Steak Salad is super quick to prepare and loaded with veggies and a grilled marinated sirloin steak featuring Thai flavours. A must try salad for the summer, you won't regret it.

Provided by Joanna Cismaru

Categories     Lunch     Salad

Time 30m

Number Of Ingredients 20

1/4 cup soy sauce (low sodium)
2 tablespoon molasses
1 tablespoon ginger (minced)
3 cloves garlic (minced)
1 Thai red chili pepper (chopped)
1 tablespoon lime juice
8 ounce sirloin steak
2 tablespoon coconut oil
3 tablespoon soy sauce (low sodium)
1 teaspoon fish sauce
1 tablespoon brown sugar
1 Thai red chili pepper (chopped)
2 teaspoon lime zest (or from 1 lime)
1 tablespoon lime juice
4 cups lettuce (chopped)
1 red bell pepper (sliced in long strips)
1/2 English cucumber (sliced)
1/2 cup cilantro (chopped)
1/4 cup mint (chopped)
2 tablespoon peanuts (chopped (optional))

Steps:

  • In a small bowl add all the marinade ingredients (minus steak) and whisk well. Pour the marinade in a ziploc bag, add steak and close the bag and toss around a bit. Place in the fridge and let the steak marinate for 4 hours or overnight. The longer it marinates the better it will taste.
  • Prepare the dressing, by mixing all dressing ingredients in a small bowl and whisking well.
  • Grill the steak to your preferred doneness, I prefer mine medium, so for medium I usually leave it 7 minutes per side. Let the steak rest for 10 minutes after you grilled, then slice the steak across the grain.
  • In a large bowl toss the lettuce, pepper, cucumber, mint and cilantro together then pour the dressing over and toss well. Arrange the salad on a platter and place the sliced steak over the salad, then top with chopped peanuts.

Nutrition Facts : Calories 529 kcal, Carbohydrate 46 g, Protein 34 g, Fat 25 g, SaturatedFat 15 g, Cholesterol 69 mg, Sodium 2201 mg, Fiber 6 g, Sugar 31 g, ServingSize 1 serving

THAI-STYLE MARINATED FLANK STEAK AND HERB SALAD RECIPE



Thai-Style Marinated Flank Steak and Herb Salad Recipe image

[Photographs: J. Kenji Lopez-Alt] My absolute favorite way to marinate flank steak is with a sweet and spicy Thai-style sauce. I make mine with palm sugar (brown sugar will do fine), dried Thai chile flakes, fish sauce, garlic, and lime...

Provided by J. Kenji López-Alt

Categories     Entree     Salads

Time 1h30m

Yield 8

Number Of Ingredients 16

For the Marinade:
1/2 cup palm sugar or brown sugar
1/4 cup water
3 tablespoons fish sauce
1/3 cup lime juice
2 cloves garlic, grated on a microplane zester
1 tablespoon Thai chili powder (or red chili flakes)
1/4 cup vegetable oil
1 whole flank steak, about 2 pounds (see note)
For the Salad:
1/2 cup loosely packed mint leaves
1/2 cup loosely packed cilantro leaves
1 small bunch chives, cut into 1 1/2-inch segments
1/2 cup loosely packed basil
4 shallots, thinly sliced
1 to 2 cups mung bean sprouts

Steps:

  • Combine water and sugar in a small saucepan and heat over medium heat until completely dissolved. Transfer to a small bowl, add fish sauce, lime juice, garlic, and chile powder and stir to combine. Transfer half to a small container and reserve until step 4. Add oil to remaining half and whisk to combine. Place flank steak inside a gallon-sized zipper-lock bag with marinade. Press out air, seal bag, and allow meat to marinate, turning occasionally, for at least 1 hour and up to 12.
  • Remove steak from marinade and pat dry with paper towels. Light one chimney full of charcoal and wait until they're covered in grey ash. Spread evenly over 1/2 of grate, leaving other half empty. Put cooking grate in place, cover, and allow grill to preheat for 5 minutes. Clean and oil grilling grate , then place flank steak over hot side of grill, cook until well charred, about 3 minutes. Flip steak and continue to cook until second side is well charred, about 3 minutes longer. Transfer steak to cooler side of grill, cover, and cook until center of steak registers 125°F (52°C) on an instant-read thermometer for medium-rare, or 135°F (57°C) for medium, about 5 minutes longer. Transfer to a cutting board, tent with foil, and allow steak to rest for at least 5 minutes. Proceed to step 4.
  • Alternatively, to finish indoors: Heat 2 tablespoons vegetable or canola oil in a large stainless steel or cast iron skillet over high heat until shimmering. Add steak and cook, turning frequently, until an instant-read thermometer registers 125°F for medium-rare or 135°F for medium, reducing heat as necessary if steak smokes excessively or starts to burn. Transfer to a wire rack set in a rimmed baking sheet and allow to rest 5 to 10 minutes.
  • Thinly slice beef against the grain and transfer to a large bowl. Add herbs, shallots, bean sprouts, and reserved marinade, and toss to combine. Serve immediately.

Nutrition Facts : Calories 360 kcal, Carbohydrate 20 g, Cholesterol 90 mg, Fiber 1 g, Protein 33 g, SaturatedFat 4 g, Sodium 600 mg, Sugar 16 g, Fat 16 g, ServingSize serves 6 to 8, UnsaturatedFat 0 g

THAI SKIRT STEAK WITH CARROT SALAD



Thai Skirt Steak with Carrot Salad image

Red curry paste, loaded with Thai seasonings, is the secret ingredient in the marinade for this steak dinner. A shaved-carrot salad with a lime-juice dressing adds a sweet-and-sour crunch to the dish.

Provided by Martha Stewart

Categories     Beef Recipes

Time 25m

Number Of Ingredients 7

3 tablespoons red curry paste
1 tablespoon lime zest plus 1 tablespoon juice and wedges for serving
2 teaspoons olive oil, divided
1 pound skirt steak, cut into 4 pieces
Salt and pepper
6 medium carrots, trimmed and shaved with a vegetable peeler
1/2 cup fresh cilantro leaves

Steps:

  • In a large zip-top bag, combine curry paste, lime zest, and 1 teaspoon oil. Add steak and shake to coat. Refrigerate 1 hour (or up to overnight).
  • Heat broiler, with rack set 8 inches from heat. Transfer steak to a foil-lined rimmed baking sheet, season with salt and pepper, and broil until medium-rare, 4 to 5 minutes per side. Let rest, covered, 10 minutes.
  • Meanwhile, combine lime juice, carrots, cilantro, and remaining teaspoon oil. Season salad with salt and pepper. Slice steak against the grain and serve with salad and lime wedges.

Nutrition Facts : Calories 316 g, Fat 17 g, Fiber 4 g, Protein 25 g, SaturatedFat 6 g

THAI-STYLE STEAK SALAD



Thai-Style Steak Salad image

This delicious marinated steak salad will compete with anything you get at a Thai restaurant.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 40m

Number Of Ingredients 12

1/4 cup freshly squeezed lime juice
1 tablespoon soy sauce
1 tablespoon sugar
1/4 to 1/2 teaspoon red-pepper flakes
3 tablespoons vegetable oil
2 boneless rib-eye steaks (each 8 ounces and 3/4 inch thick)
Coarse salt and ground pepper
1/2 pound carrots (3 to 4 medium)
1 medium head romaine lettuce, cut crosswise into 1-inch ribbons
1/2 cup fresh mint leaves
1 cup fresh bean sprouts (optional)
1/3 cup salted peanuts, chopped (optional)

Steps:

  • Make marinade: In a medium bowl or liquid measuring cup, whisk together lime juice, soy sauce, sugar, red-pepper flakes, and oil. Season steaks with salt and pepper; place in a baking dish. Pour 1/4 of marinade over steaks (reserve remaining marinade); turn steaks to coat. Let steaks marinate up to 30 minutes.
  • In a large skillet, cook steaks on medium-high heat, turning once, 2 to 3 minutes per side for medium-rare. Transfer to a cutting board; tent loosely with aluminum foil, and let rest, 5 to 10 minutes. Slice steaks across the grain into 1/4-inch-thick slices; halve slices crosswise. Transfer to a large bowl, and toss with reserved marinade.
  • With a vegetable peeler, cut carrots into long ribbons. Add to steak in bowl, along with lettuce and mint; toss to combine. Divide salad among 4 shallow bowls. Sprinkle with bean sprouts and peanuts, if desired.

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