Grilled thai beef salad
3
Points®
Total time: 24 min • Prep: 16 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
Serve your family a nutrient-packed salad that comes together in less than 30 minutes that can be served immediately or the next day after marinating for a while. Thai salads often call for sugar to balance the acidity in their dressings We use the natural sweetness of carrots to mellow the lime juice and soy sauce. When selecting ginger root, select one with shiny skin that's thin and taut. Make sure it that it smells peppery sharp and pungent. Store it in an airtight container in the refrigerator. Serve this with sliced avocado or grilled corn.
Ingredients
Uncooked lean flank steak
¾ pound(s), trimmed of all visible fat
Table salt
¼ tsp
Shredded carrots
1¼ cup(s)
Less sodium soy sauce
3 Tbsp
Water
3 Tbsp
Fresh lime juice
3 Tbsp
Fresh ginger
1 Tbsp, fresh, peeled and minced
Serrano chili pepper
1 average, seeded and coarsely chopped (wear gloves to prevent irritation)
Romaine lettuce
3 cup(s), shredded, shredded
English cucumber
½ medium, halved lengthwise and thinly sliced
Red bell pepper
1 medium, seeded and thinly sliced
Peppermint leaves
¾ cup(s), fresh, coarsely chopped
Red onion
½ cup(s), sliced, thinly sliced
Instructions
1
Spray a grill rack with canola oil nonstick spray; prepare the grill.
2
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.
3
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.
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