Tuesday, April 23, 2013

Grilled Thai Beef Salad

It was one of those rare weekends.  My two oldest children were out of the house and I didn't have to make something for them.  I could make a dinner I wanted to eat.  Oh the joy, oh the freedom!  I have been slowly adding to my cookbook collection and I received a new cookbook for my birthday, The Food You Crave. It has some wonderful recipes in it and I wanted to try this Grilled Thai Beef Salad.  But I knew that most of my family, my, um, children, wouldn't eat it.  So this night would be a perfect night to try it.  My youngest devoured the beef.  So, we have a meat eater on our hands.  This kid doesn't eat anything.  We try and try to get him to eat, people.  He doesn't.  So, when he started eating this, we cheered him on like it was a sporting event.

Grilled Thai Beef Salad
from the Food You Crave, Ellie Krieger

1 lb London broil or flank steak. (I just bought a couple steaks on sale)
3 TBSP fresh lime juice
3 TBSP low sodium soy sauce
3 TBSP canola oil
2 TBSP firmly packed brown sugar
1 clove garlic minced
1 1/2 tsp minced fresh ginger
1 1/4 tsp. red curry paste or chili garlic sauce
cooking spray
1/2 head red leaf lettuce torn
3 shallots, thinly sliced
1/2 cup chopped cilantro
1 cup fresh basil, sliced into ribbons

Rinse and pat dry the meat. Place in a plastic seal-able bag or a small glass dish.  In a bowl combine 1 tbsp lime juice, soy sauce, oil, brown sugar, garlic, ginger, and red curry past or chili sauce.  Mix. Pour half over meat add remaining lime juice. Seal and chill for at least 4 hours or overnight, turning occasionally.  Reserve the rest of the marinade for dressing. Coat a grate or grill pan with cooking spray and grill steak to desired doneness. Let rest 5 minutes and thinly slice. Combine lettuce, shallots cilantro  basil and beef in a salad bowl add reserved dressing and toss to coat.