We have real, educated, experienced chefs on our team. This salad is why. I get the recipe in from one of our best and frankly, I’m thinking it was not up to her usual standard. I was so wrong. This is a signature dinner entree salad. We should have it named after somebody famous. BE SURE you follow the preparation instructions and sear and slice it before you marinate. The mint in the frisee’ makes the dish. Enjoy!
The steak for a Thai salad is often marinated before it's broiled and that's a shame, because most of those flavorings burn off and turn to naught. For the best taste, first sear the steak, then let it sit overnight in the marinade before tossing it with the greens.
- 1 pound sirloin steak trimmed of visible fat
- 1 Tbsp. Soy Sauce gluten-free, of course!
- 1/2 tsp. Freshly ground pepper
- 2 Scallions cut into 1-inch pieces
- 1 Lime Zest of 1 lime
- 3 Tbsp. Lime Juice
- 1 1/2 Tbsp. Fish Sauce
- 1/2 tsp. Sugar
- 1/4 tsp. Crushed red pepper
- 4 cup frisée torn, or use curly endive
- 2 cup red leaf lettuce torn
- 2 Tbsp. mint chopped, fresh
- 2 Tbsp. Sesame Oil untoasted
- Position rack in upper third of oven; preheat broiler. Rub steak all over with soy sauce and black pepper. Place on a baking sheet; broil, turning once, 14 to 16 minutes for medium-rare to medium, respectively. Let rest on a cutting board for 5 minutes. 2. Meanwhile, mix scallions, lime zest and juice, fish sauce, sugar and crushed red pepper in a shallow dish. Slice the steak into thin strips against the grain and cut each strip into bite-size pieces. Add the steak to the marinade, along with any accumulated juices; toss well, cover, and refrigerate overnight.
- Place frisée (or endive), lettuce and mint in a salad bowl. Add the steak and marinade, drizzle with oil, gently toss, and serve.
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