Thai-Inspired Grilled Beef Salad

By Amber on March 23, 2014 in All Episodes & Blog Cook With Amber At Home with 6 Comments

This is one of our family-favorite salads! If you are vegan or vegetarian, you can leave off the steak and it is still DELICIOUS! The juicy steak, crispy vegetables, and sweet-savory-sour dressing is so amazing but it’s so easy! This proves that being healthy is cool. :D

xoxo
-Amber

Thai-Inspired Grilled Beef Salad
This salad is one of our family favorites! My sister and I gobble this up. It's full of fresh flavors too! The savory, chewy beef with the crispy lettuce tossed in a savory-sour dressing is so amazing. I hope you like it as much as we do!
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Ingredients
  1. 1 lb. flank steak, about 1 to 1 1/2-inches thick
"Dressenade"
  1. ¾ cup lime juice
  2. ¾ cup low-sodium soy sauce
  3. ¾ cup grapeseed oil
  4. ½ cup brown sugar
  5. 3 teaspoon crushed garlic
  6. 2 teaspoons grated ginger
Salad
  1. 1 head romaine lettuce, torn (about 3 cups)
  2. 1 head red-leaf lettuce, torn (about 3 cups)
  3. 2 shallots, soaked, thinly sliced (about 1/2 cup), divided, for garnish
  4. ½ cup cilantro leaves, rinsed and dried
  5. 1 cup basil leaves, sliced into ribbons
  6. ¾ cup julienned cucumbers
  7. ½ cup shaved carrots
  8. 1/2 to 1 package vermicelli or rick stick noodles, prepared according to package, drained, and chilled (remember that more noodles means more dressing!)
Instructions
  1. Rinse and pat the meat dry. Place in a sealable plastic bag or small glass dish. In a medium bowl combine the lime juice, soy sauce, oil, brown sugar, garlic, ginger.
  2. Pour 1/3 the mixture into the bag with the meat. Seal tightly, and marinate meat in refrigerator at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture refrigerated, to dress the salad.
  3. Spray grill or grill pan with cooking spray and preheat. Grill steak until medium-rare, about 5 minutes per side, depending on desired doneness. Let rest until room temperature then slice thinly against the grain.
  4. Combine lettuce, sliced shallot, cilantro, basil, cucumbers, carrots, and noodles in a salad bowl.
  5. Add the reserved dressing and toss to coat. Divide salad among 4 plates and top with beef.
Cook With Amber http://www.cookwithamber.com/

6 Comments

  1. April

    March 24, 2014 at 6:01 pm · Reply

    We're making this tomorrow and we'll pretend you are sitting at the table with us :) Love, April & Nora

    1. Amber

      March 29, 2014 at 4:16 pm · Reply

      Really? Thanks you guys, I miss you so much. I can't wait for you to visit!

  2. Sarah

    April 1, 2014 at 5:04 pm · Reply

    I am very impressed and will trying your recipes starting tonight. I hope all the children will see and hear about you and get healthy!! You are definitely who we need in the publics eyes. Good Luck on your journey to success! Sarah L

    1. Amber

      April 3, 2014 at 3:46 pm · Reply

      Thank you Sarah! Kids can cook too! Woohoo!!

  3. kai

    June 24, 2014 at 1:33 pm · Reply

    Hi Amber, I am Thai so I think this menu is look so yummy. You and your sister are so cute.

    1. Amber

      June 26, 2014 at 1:44 am · Reply

      Thank you Kai! Thanks for visiting!

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