I love salads. My family, not so much. Sometimes, they are a bit veggie-phobic. However, the weather is heating up and I am feeling like summer salad season is upon us. So while my boys may sigh at the word salad, I have found my salad meals are much better received if made with hearty ingredients and with a good big flavor. I love the taste of this dressing, which embodies the very flavor foundations of Thai Cuisine — sweet, sour and salty. I fiddled with the flavors to make them how I like them, which may not be 100% authentic. It is on the bold side, as I like.
An extra fun thing is to use soft and herby cilantro stems in blended sauces (since the leaves get used in the salad.) This creates less food waste and lots of the herb flavor. The lime, garlic, spicy cilantro and jalapeño sauce make this dressing super deep and full with Thai fish sauce. (note to the cilantro haters out there, use some basil – it will work. Just tinker with it).
When I eat this, I feel like I am somewhere exotic and not at my kitchen table. Paired with the cool crisp crunch of the veggies and grilled steak, I can serve this up as a supper – maybe some steamed rice for a side – and the boys seem pleased.
Another thing: I could just drink this dressing! It mixes my favorite flavors incredibly well. So, I usually double it to have some for another dish the next day. Feel free to mix up the protein part of this recipe, as anything will work: shrimp, chicken, fried tofu, etc. So maybe, as the weather heats up, dust off your grill (or grill pan) and make a little taste trip to an exotic summer locale.
Recipe
Thai Beef Dinner Salad
Serves 4INGREDIENTS
- 1 tsp Salt
- ½ tsp ground black pepper
- 2 tbsp brown sugar – divided
- 1½ lb skirt steak
- 3 tbsp fresh lime juice (2-3 limes)
- 2 tbsp Thai fish sauce
- 1-2 tsp hot pepper (red bird, jalapeño etc.)
- 1 big handful of cilantro, pull leaves and reserve (roughly 1/2 cup), chop stems and set aside for dressing.
- 2 cloves garlic
- 1 tbsp neutral oil (veggie, canola etc.)
- ¼ cup red onion, thinly sliced or 2 green onions (whites and greens) thinly sliced
- 4 cups chopped romaine lettuce leaves
- ½ cup halved cherry tomatoes
- ½ cup cucumber, peeled and sliced into half-moons
- ¼ cup fresh mint leaves
- 2 tbsp chopped peanuts or cashews (optional)
- 2 tbsp cold water, use as much as needed to thin dressing
INSTRUCTIONS
- Rub steak with salt, pepper, 1 tbsp brown sugar, and 1 tbsp fish sauce. Let sit 10 minutes to 2 days.
- Make dressing: In a blender, whizz together lime juice, garlic cloves, the rest of the brown sugar and fish sauce, hot pepper, cilantro leaves and oil. Blend it up and taste it. What does it need? More sweet? Funky umami of the fish sauce? heat from pepper? Keep messing until it’s the way you like it. Set it aside, refrigerate if not using immediately. I think it’s good for 3 days.
- To grill the steak: Cook over medium-high heat. 6 minutes per side for medium-rare. 8 minutes per side for well done. Rest steak for 5 minutes.
- While grilling, assemble the salad: On a large platter, arrange a bed of romaine. Layer the onion, tomatoes mint cilantro and cucumbers. Liberally drizzle the dressing and sprinkle with nuts if using.
- Arrange sliced beef on top of salad. serve with additional dressing on the side.