Thai-Inspired Steak Salad

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On the weekends, I prefer to keep my meals simple and not time-consuming. It’s not always the case but I try. And a steak is always welcome, it cooks quiet quickly and both my husband and I go gaga for it. It’s not something we could eat everyday but when we do, it is really a treat. And lately our favorite way to eat it is in a salad. This time I made a Thai-style dressing. And I added Thai basil, coriander and mint to the salad. So you have all these mini explosions of flavors in every bite. I used a mandoline to slice the carrots and cucumber into thin ribbons, but you can just shred the carrots and thinly slice the cucumber with a knife.

This recipe serves 2.

Ingredients:

For the steak:

500gr of Flank steak

Vegetable oil for brushing the steak

Salt

Pepper

For the salad:

½ cucumber, sliced into thin ribbons using a mandoline

½ red onion, thinly sliced

1 medium yellow carrot, sliced into thin ribbons using a mandoline

1 medium purple carrot, sliced into thin ribbons using a mandoline

10 cherry tomatoes, halved or quartered depending on their size

4 tablespoons of chopped coriander

8 Thai basil leaved, finely chopped

8 mint leaves, finely chopped

About 100grs of a lettuce mix of your choice (I used lamb’s lettuce, baby spinach, baby Swiss chard and baby red tatsoi)

For the dressing:

Juice of 1 big lime

2 tablespoons of fish sauce

1 tablespoon of brown sugar

2 tablespoons of soy sauce

1 small bird’s eye chili, finely chopped

¼ cup of vegetable oil

1 teaspoon of minced ginger

1 small clove of garlic, minced

Optional:

1 spring onion, thinly sliced

½ red chili, thinly sliced

 

To make the dressing, just place all of the ingredients in a jar with a lid. Cover it and shake it. Set it aside until ready to use.

Prepare all your veggies.

To cook the meat, heat up a large pan over medium heat. Brush the steak with some vegetable oil. Add salt and pepper on both sides.

Once the pan is hot, place the meat and cook it to your liking. For medium rare, it takes about 5 minutes per side but it will also depend on the thickness of the steak. My steak was a bit thick in the middle so it took about 1 extra minute.

Let the steak rest for 5 minutes and then thinly slice it.

Once the steak is done and sliced, place all the vegetables and lettuce in a large bowl. Give the dressing another shake and add it to the salad. Mix it well so everything is well coated, I just used my hands.

Serve the salad and then add the steak slices. Sprinkle some of the sliced spring onion and chili over the steak. Finally pour the remaining dressing from the bowl on top of the steak. Enjoy!

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