Grilled thai beef salad
Uncooked lean flank steak
¾ pound(s), trimmed of all visible fat
Low sodium soy sauce
Fresh lime juice
1 Tbsp, fresh, peeled and minced
1 average, seeded and coarsely chopped (wear gloves to prevent irritation)
3 cup(s), shredded, shredded
½ medium, halved lengthwise and thinly sliced
Sweet red pepper(s)
1 medium, seeded and thinly sliced
¾ cup(s), fresh, coarsely chopped
Uncooked red onion(s)
½ cup(s), sliced, thinly sliced
- Spray a grill rack with canola oil nonstick spray; prepare the grill.
- Lightly spray the steak with canola oil nonstick spray and sprinkle with the salt. Grill the steak 5 inches from the heat until an instant-read thermometer inserted in the center of the steak registers 145°F for medium-rare, 3–4 minutes on each side. Transfer the steak to a cutting board and let stand 5 minutes. Slice thinly on an angle across the grain.
- Meanwhile, put 1⁄4 cup of the carrots, the soy sauce, water, lime juice, ginger, and chile in a mini–food processor; process until the carrots and chile are very finely minced. Transfer to a large bowl. Add the remaining 1 cup carrots, the steak, lettuce, cucumber, bell pepper, mint, and onion; mix well. Yields 2 cups per serving.