Sirloin, flank, strip, ribeye, or tri-tip will work for this recipe, but we like to go all out and use filet mignon, cooking the steaks over charcoal to medium-rare. The dressing is the key ingredient here: plenty of fish sauce, lime juice, cilantro, mint, sugar, green onions, and lemongrass. This entree salad will transport you to Bangkok, or at least to your neighborhood Thai restaurant, without leaving home. Usually, we end up with enough extra dressing for a second meal.
Thai Steak Salad
FOR THE DRESSING:
- 2 green onions, thinly sliced
- 4 inch piece of lemon grass, sliced
- 3/4 cup chopped cilantro
- 3/4 cup chopped mint leaves
- 3/4 cup fresh squeezed lime juice
- 1/3 cup fish sauce
- 1 Tbsp. Thai garlic chill sauce
- 1/2 cup granulated sugar
FOR THE SALAD:
- 1.5 lb. steak (filet mignon, NY, top sirloin)
- 1 head green leaf lettuce
- 1/2 English cucumber
- 2 roma tomatoes
- 1/2 red onion
- shredded carrot & chopped peanuts for garnish
- Combine all dressing ingredients and stir until sugar is dissolved. Set aside.
- Clean the lettuce and tear into bite sized pieces.
- Cut the cucumber lengthwise and slice into thin half moons.
- Cut the roma tomatoes into thin wedges.
- Slice the onion into thin slices.
- Season the steak with salt and pepper. Grill to your desired temperature.
- Remove the meat from the grill and let it rest for 5 minutes before slicing.
- Slice the steak and arrange it on a platter. Pour half the dressing over the steak.
- Serve the steak with the salad ingredients and top with more dressing if desired. You can also assemble all the ingredients together on a platter before serving.