I'm so happy to share a recipe featuring steak!!! And this is a really good cut of meat, specifically, beef tenderloin. I haven't had one of those in ages and I didn't want to mess up the cooking, so my husband cooked that part of this Thai Steak Salad for me. He got it just right too!
Because this meal is a salad, all you have to do is prepare the marinade, and then be patient while the meat marinates at least four hours, or up to overnight. It's easy to throw the cold salad ingredients together, then I take a short-cut and top the salad with my store-bought peanut dressing!
(ingredient portions depend on how many people you are feeding and what you like in your salad).
Beef tenderloin or flank steak- 1 pound
Sesame seeds (optional)
Basil and/or cilantro (optional)
*Bangkok Padang Peanut Sauce (or other peanut sauce)
Juice of 1 lime
Low sodium soy sauce- 3 tablespoons
Canola oil- 3 tablespoons
Brown sugar- 2 tablespoons
Minced garlic- 1 tablespoon
Red curry paste- 1 teaspoon
To make the marinate, combine the above ingredients into a large plastic ziploc bag.
Pat the meat dry with paper towels and add to the bag with the marinade. Marinate in the refrigerator for at least 4 hours or overnight. I did 4 hours and it was great.
To cook the steak, spray a grill pan with cooking spray and heat pan to medium-high heat. Cook for about five minutes per side until medium rare, or longer for more doneness. Let rest until room temperature and then slice thinly.
Assemble the salads by adding the romaine, cabbage, onion, avocado, and mango. You can also add fresh herbs and cashes if desired.
I love this peanut sauce, but it's a little spicy, so I pour it into a bowl and thin it with a bit of water and add lime juice to it. It you like some kick, it's great on it's own.
This salad is so good! Especially when you mix everything up and all the flavors meld together.
I'm sure this will be in our dinner rotation again in the near future!