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Name: Spicy Thai Grilled Beef Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 5
Cuisine: Thai
Ingredients: Marinade; 1 3/4 lb.piece Flank Steak; 3 tablespoons Soy sauce; 2 tablespoon Asian fish sauce; 2 tablespoons Sugar; 3 cloves Garlic minced; 1 tablespoon Ginger fresh, minced; 3 cloves Garlic; 1-6 Chiles depending on type and desired amount of heat (Seranno, Jalapeno,; 1 1/2 tablespoons Sugar; 3 tablespoon Asian Fish Sauce; 3 tablespoons Lemon Juice freshly squeezed; 1 head Butter Lettuce separated into leaves, rinsed and spun dry; 1 Cucumber peeled and thinly sliced; 1 small Onion preferably sweet onion, very thinly sliced; 12 Cherry tomatoes; 12 Mint leaves fresh; 1/4 cup Dry-roasted peanuts coarsely chopped; 1/4 cup Cilantro leaves fresh

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INGREDIENTS

Marinade
1 3/4 lb.piece Flank Steak
3 tablespoons Soy sauce
2 tablespoon Asian fish sauce
2 tablespoons Sugar
3 cloves Garlic ; minced
1 tablespoon Ginger ; fresh, minced
Dressing
3 cloves Garlic
1-6 Chiles ; depending on type and desired amount of heat (Seranno, Jalapeno,
1 1/2 tablespoons Sugar
3 tablespoon Asian Fish Sauce
3 tablespoons Lemon Juice ; freshly squeezed
Salad
1 head Butter Lettuce ; separated into leaves, rinsed and spun dry
1 Cucumber ; peeled and thinly sliced
1 small Onion ; preferably sweet onion, very thinly sliced
12 Cherry tomatoes
12 Mint leaves ; fresh
1/4 cup Dry-roasted peanuts ; coarsely chopped
1/4 cup Cilantro leaves ; fresh

Servings

INSTRUCTIONS

Lightly score the flank steak in a crosshatch pattern, making the cuts about 1/4 inch deep.

Place the meat in a glass baking dish..

Combine the marinade ingredients in a mixing bowl and whisk until the sugar dissolves. Pour mixture over the steak and let marinate , covered in the refrigerator for at least 3-8 hours, turning several times.

Once meat has finished marinading, drain the marinade from the meat and heat the grill to high or broil or heat cast iron pan over high heat.

When pan is hot,, oil lightly and add meat.

Cook to desired doneness, 4-6 minutes a side for medium rare.

Transfer meat to cutting board when cooked and cool slightly ( salad can be served warm or at room temperature)

Prepare the dressing:

grind the garlic, chiles and sugar im a mortar and pestle, blender, or food processor until they form a paste. Add the fish sauce and lemon juice and blend until combined.

Prepare the salads:

line a serving platter with the lettuce leaves and arrange the cucumber slices, oinion, cherry tomatoes and mint leaves on top.

Thinly slice the steak against the grain on the diagonal.

Spoon the dressing over the platter of salad and arrange sliced meat over the top.

Sprinkle with cilantro and peanuts.

NOTES

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Spicy Thai Grilled Beef Salad

Marinade
1 3/4 lb.piece Flank Steak
3 tablespoons Soy sauce
2 tablespoon Asian fish sauce
2 tablespoons Sugar
3 cloves Garlic minced
1 tablespoon Ginger fresh, minced
 Dressing
3 cloves Garlic
 1-6 Chiles depending on type and desired amount of heat (Seranno, Jalapeno,
1 1/2 tablespoons Sugar
3 tablespoon Asian Fish Sauce
3 tablespoons Lemon Juice freshly squeezed
 Salad
1 head Butter Lettuce separated into leaves, rinsed and spun dry
1 Cucumber peeled and thinly sliced
1 small Onion preferably sweet onion, very thinly sliced
12 Cherry tomatoes
12 Mint leaves fresh
1/4 cup Dry-roasted peanuts coarsely chopped
1/4 cup Cilantro leaves fresh

Lightly score the flank steak in a crosshatch pattern, making the cuts about 1/4 inch deep.

Place the meat in a glass baking dish..

Combine the marinade ingredients in a mixing bowl and whisk until the sugar dissolves.  Pour mixture over the steak and let marinate , covered in the refrigerator for at least 3-8 hours, turning several times.

Once meat has finished marinading, drain the marinade from the meat and heat the grill to high or broil or heat cast iron pan over high heat.

When pan is hot,, oil lightly and add meat.

Cook to desired doneness, 4-6 minutes a side for medium rare.

Transfer meat to cutting board when cooked and cool slightly ( salad can be served warm or at room temperature)

Prepare the dressing:
 grind the garlic, chiles and sugar im a mortar and pestle, blender, or food processor until they form a paste.  Add the fish sauce and lemon juice and blend until combined.

Prepare the salads:
line a serving platter with the lettuce leaves and arrange the cucumber slices, oinion, cherry tomatoes and mint leaves on top. 
Thinly slice the steak against the grain on the diagonal.
Spoon the dressing over the platter of salad and arrange sliced meat over the top.
Sprinkle with cilantro and peanuts.

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Nutrition

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Serving Size: 1 Serving (727g)
Recipe Makes: 5 Servings

Calories: 280
Calories from Fat: 60 (21%)

Amt Per Serving		% DV

	Total Fat 6.7g	9 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 2.9g
	Polyunsanturated Fat 2.3g
Cholesterol 0mg		0 %
Sodium 1661.3mg		57 %
Potassium 1327.6mg		35 %
Total Carbohydrate 52.7g		15 %
	Dietary Fiber 8.2g	33 %
	Sugars, other 44.4g
Protein 9.2g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 280

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