chef Adam Moore Sweet and Sour Thai Grassfed Beef Salad
- Prep time 20Min
- Cook time 10Min
- Technique Grill
- Meat Beef
- Cut Flank
- Serves 4
A sweet and sour Asian-style vinaigrette does double-duty here as a marinade for the beef and as a salad dressing. Add some roasted peanuts for an additional touch of Thai flavor.
Ingredients
Portion size: 1 salad; 4 cups vegetables, 4 ounces steak
Alternate cut: Any grassfed beef cut
Sweet and sour vinaigrette:
- 1 cup sweet chile sauce
- 1/4 cup rice vinegar
- 4 teaspoons soy sauce
- 2 teaspoons fish sauce
- 2 teaspoons sesame oil
Salad:
- 1 pound trimmed Australian grassfed flank steak
- 2 large heads washed, chopped romaine lettuce
- 1 cup shredded cabbage
- 1 cup shredded carrot
- 1 cup thinly sliced red bell pepper
- 1 cup fresh cilantro leaves
Method
For the vinaigrette:
-
In a large bowl, combine all the ingredients and mix well. Cover and refrigerate until needed.
For the beef:
-
Marinate the beef in ¾ cup of the vinaigrette for 2 hours or overnight, refrigerated.
To cook:
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Preheat the grill to 450°F (medium-high).
-
Grill the beef for about 8 minutes, turning every 2 minutes, or until it reaches your desired doneness.
-
Allow it to rest off the heat for 5 minutes, then slice it into thin strips and reserve.
To serve: In a large bowl, toss the romaine, cabbage, carrot, and bell pepper evenly with the remaining ½ cup of the vinaigrette. Divide between 4 bowls or plates. Top each salad with ¼ cup of the cilantro. Finally, top each salad with one quarter of the grilled flank steak and serve.
