Everything about this salad is magical. From the crispy seared beef–to the crunchy radishes, carrots, and cucumbers. Then texture in wonton strips and peanuts, and drizzle with a splash of ginger lime freshness. I’m making this steak all summer. Yes, ALL SUMMER. I will probably make it when you come over too. And when you make it I think your neighbors might peak over the grill to see what smells so darn good.
Tip: I used sirloin for my cut of steak. It’s a less tender cut than filet but equally as good when marinated.
Eat and Repeat—Crispy Thai Beef Salad with Ginger Lime Dressing
Scale
Ingredients
- For the steak marinade:
- 1/4 cup rice wine vinegar
- 1/4 cup fresh lime juice
- 1/4 cup soy sauce
- 2 Tbls.
fresh ginger, minced - 1/4 cup scallions, chopped
- 3 cloves garlic, minced
- 2 Tbls. brown sugar
- 2 Tbls. fish sauce
- 1 Tbls. sriracha
- 1 tsp. each salt and pepper
- 1 red chili pepper, seeded and minced.
- 3 Tbls. chopped fresh cilantro, plus extra for garnish
- 1 1/2 pounds top sirloin cut into
2 inch strips - For the Salad:
- 1 cucumber, seeded and diced
- 5 radishes, sliced
- 1 cup shredded carrots
- 8 oz. mixed greens
- 1 cup crispy wontons strips
- 1/2 cup green onions, chopped
- For the Dressing:
- 3 Tbls. soy sauce
- 1 Tbls. fish sauce
- 2 Tbls. lime juice
- 1 tsp. fresh ginger
- 2 Tbls. canola oil
- 1 Tbls. rice wine vinegar
- 1 tsp. honey
- 2 Tbls. Sriracha
Instructions
- In a bowl, whisk together all the ingredients for marinade, except the steak. Put the steak in the marinade, turning several times to coat. Cover and refrigerate for at least 1 hour and as long as overnight. Let the meat come to room temperature before grilling.
- To make the dressing, whisk together all ingredients thoroughly. Set aside.
- When ready to grill, spray the grill rack with cooking spray. Heat grill to high heat. Grill the meat for 5-7 minutes turning once.
- To assemble, place all ingredients separately on a large platter. Pour dressing over and serve.
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