Thai Beef Salad

The dressing on its own was a huge hit with the family. It's definitely a go-to salad this summer.

Delicious!

Super delicious. I love that it was easy ingredients - nothing wild or exotic. Only got 1.5# of skirt steak because it was so danged expensive. Still made full amount of marinade/dressing. Used 1/2 cup for marinade & that seemed like the perfect amount. Only did 1/2 salad ingredients & that still felt like a lot. I can always cut up more.

This was so stinkin’ good! The dressing/marinade is magical- tangy, spicy, with a hint of sweetness. Similar flavors to Crying Tiger that I’ve seen on menus in some Thai restaurants. Up the crushed red pepper & sriracha if you like it spicier. Two thumbs up!

Instructions In a medium bowl whisk together the lime juice, lime zest, brown sugar, vegetable oil, fish sauce, sriracha, crushed red pepper flakes ginger and garlic. Add half the marinade to the steak, coat well and let marinate for 20 minutes and reserve the rest for the salad dressing. Add butter to a large heavy skillet on high heat and add sear steak for 4 minutes on each side. Don't crowd the pan as the steak will steam instead of sear. Let steak rest for 10 minutes, then thinly against the grain and toss in the dressing. To a large bowl add the lettuce, cucumber, tomatoes, cilantro, red onion, green onions and fresh mint. Toss gently with remaining dressing and top with steak and garnish with chopped peanuts if desired.

Perfect summer recipe. It was simple and delicious

Good recipe and even though I didn't have lime and used lemon instead it was still very tasty.

Quick and easy to make 👍

used NY strip because we already had it in the freezer, and found the meat dry. Probably more a function of quality of meat not the recipe. Did add a little of the dressing and some vinegar to quick pickle the red onion - just because I prefer red onion that way over raw. It was a nice touch. Lots of chopping and prep, but very tasty salad, a keeper