A first for Hungry Like the Wilfs – “A Guest Blog Entry”. I didn’t actually cook this meal but I definitely enjoyed it and needed to post the recipe. While at the cabin this past week, each couple took a night to cook and this recipe came from my mother-in-law and sister-in-law. It was absolutely amazing and easy to do! We will definitely be repeating this recipe at our house.
Grilled Thai Beef Salad
Recipe from Ellie Krieger, also found at www.foodnetwork.com
1 lb. flank steak or top-round London Broil
3 Tbsp. lime juice divided
3 Tbsp. g/f soy sauce
3 Tbsp. canola oil
2 Tbsp. brown sugar
1 tsp. minced garlic
1 1/2 tsp. minced ginger
1 1/4 tsp. red curry paste or chili-garlic sauce
1/2 head lettuce, torn (about 6 cups)
3 shallots thinly sliced, (about 1/2 cup), divided
1/2 c. cilantro leaves, rinsed and dried
1 c. basil leaves, sliced into ribbons
In a medium bowl, combine 1 Tbsp. lime juice, soy sauce, canola oil, brown sugar, garlic, ginger, and chili-garlic sauce. Pour half the mixture into a large freezer bag and add the steak. Add additional 2 Tbsp. lime juice to the freezer bag and set aside to marinade 4-24 hours. (The longer you marinade, the more tender the meat.)
Reserve the rest of the marinade mixture to use as dressing for the salad.
Prepare grill to medium high heat and grill steak to medium-rare (about 5 minutes per side) or to desired done-ness. Allow to sit at least 5-10 minutes before slicing against the grain.
Combine lettuce, shallots, cilantro, and basil and toss with remaining dressing. Divide salad among 4 plates and top with beef slices and shallots for garnish.
Husband Rating: 10 out of 10
Food for Thought: The beef could easily be prepared ahead of time and frozen. Allow to thaw overnight in the refrigerator before cooking.