Thai-Style Grilled Beef Salad
A crisp salad topped with warm grilled beef marinated with lime and garlic makes a light but satisfying meal.
1 (1-pound) beef flank steak
1/4 cup lime juice
1 clove garlic, finely chopped
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
1/2 teaspoon garlic red pepper sauce
4 cups mixed salad greens
1 cup grape tomatoes or cherry tomatoes, cut in half
1/2 small (1 cup) cucumber, thinly sliced
2 green onions, sliced
2 tablespoons chopped fresh cilantro leaves
1 tablespoon vegetable oil
2 teaspoons lime juice
Salt, if desired
Pepper, if desired
1 tablespoon firmly packed brown sugar
1 tablespoon hoisin sauce
1 tablespoon mirin
Fresh cilantro leaves, if desired
Place all steak ingredients into large resealable plastic food bag. Tightly seal bag; turn over several times to coat steak. Place bag into 13x9-inch pan. Refrigerate, turning bag occasionally, at least 30 minutes.
Heat gas grill on medium-high or charcoal grill until coals are ash white.
Combine all salad ingredients in bowl; set aside.
Remove steak from marinade; discard marinade.
Whisk all basting sauce ingredients together in bowl. Brush both sides of steak with basting sauce, reserving any remaining.
Place steak onto grill. Grill, turning once and brushing with reserved sauce, 15-18 minutes or until internal temperature reaches 145°F (medium-rare) or desired doneness.
Remove steak to cutting board. Divide salad among individual serving plates. Slice steak across grain into thin slices. Arrange sliced steak over salads. Garnish with additional cilantro leaves, if desired.
Mirin is a condiment made from rice, often found in Japanese recipes. It adds sweetness and flavor. Mirin can be found in the Asian or gourmet section of large supermarkets as well as Asian markets.
Nutrition Facts (1 serving)
Dietary Fiber: 2g
Recipe #13023C©2015Land O'Lakes, Inc.