I hope that all of you Mom’s out there had a wonderful Mother’s Day! It was a gorgeous day here in Colorado. We drove up into the mountains and did one of our favorite hikes in Rocky Mountain National Park. They still had lots of snow up there, so we actually got to snowshoe one last time this season. It was a little strange to be in the 70’s and have lots of snow around. It was a great day to spend together as a family.
So, my husband requested salad for dinner. If you know him, you know that this is completely out of sorts for him. Well, he got me Simply Ming in Your Kitchen and was having fun picking out recipes to try. One of the ones he mentioned was this Thai Beef Salad. I half thought he was kidding, but figured I better make it quickly, before he changed his mind. Two days later, we had this for dinner.
Guess what! He wants to have it again! My salad hating husband, is requesting that I make this salad again. That is how you know it is good. The dressing is tangy and full of Asian flavor. The warm steak on top puts it over the top. I used a sirloin when I made it, but next time I think I am going to up the anti and use a filet. Use whatever cut you like, grill the steak if the weather is good, just make this soon!
Thai Beef Salad
Thai Beef Salad - Super fast salad for busy nights. Grilled beef on a bed of coleslaw mix topped with a tangy Asian dressing.
- 12 oz sirloin or strip steak, , about 1 inch thick
- Salt and Pepper to taste
- 4 Tbls canola oil
- 2 shallots, , minced
- 3 green onions, , thinly sliced (reserve 1 Tbls for garnish)
- 1/2 Serrano pepper, , minced (or jalapeno)
- 3 limes, , juiced
- 3 Tbls fish sauce
- 1 bag coleslaw mix, (substitute small head of white cabbage, small head of radicchio and 2 carrots all finely chopped)
- Heat a large skillet over medium-high heat. Add 1 Tbls of oil, swirl to coat the pan. Season the steak with salt and pepper. Add the steak to the pan. Cook for about 4 minutes per side for medium-rare, 5 minutes for medium, and 6 for well done. *Times depend on how thick the steak is.
- Remove cooked steak from the pan, and let rest for 10 minutes.
- Return the pan to medium heat. Saute shallots, green onions, and Serrano pepper until soft, about 1 minute. Remove from heat, add lime juice and fish sauce. Whisk in 3 Tbls of canola oil.
- In a large bowl toss the warm dressing with the coleslaw mix. Season with salt and pepper if necessary.
- Slice steak about 1/4 inch thick
- To serve divide coleslaw mixer onto 4 plates. Place a few strips of steak over the salad, and garnish with green onions.
Slightly adapted from Simply Ming In Your Kitchen
Amount Per Serving Calories 638Total Fat 46gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 31gCholesterol 130mgSodium 1681mgCarbohydrates 18gFiber 4gSugar 8gProtein 41g
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Jen Laceda @ Tartine and Apron Strings
Sunday 19th of May 2013
I am a big fan of Thai beef salad - the spicier the better! Nothing beats a dish like this...maybe a bottle of Singha beer :)
Monday 20th of May 2013
This was pretty spicy! I scaled back the amount of peppers I used in real life in this recipe, because it was SPICY!!
Thursday 16th of May 2013
Hope you had a fabulous mother's day. :) This a fabulous salad.. I love anything Thai and it is making my mouth water. :)
Wednesday 15th of May 2013
Hope you had a great Mother's Day! This salad is simply perfect for a quick weekday dinner. I bet your family loved it!
Sandra's Easy Cooking
Tuesday 14th of May 2013
So delicious! I am sucker for Thai flavors so this is right what I would love for my dinner now! Great recipe!
Tuesday 14th of May 2013
What a delicious way to cap off a gorgeous day spent hiking! This salad looks fabulous!!