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Thai Beef Salad

Course Salad
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 48 pieces

Ingredients

  • 1/4 cup lime juice
  • 2 tsp lime zest
  • 1/3 cup brown sugar packed
  • 1/4 cup vegetable oil
  • 1/4 cup Messina Hof Off Dry Gewurztraminer
  • 2 tbsp fish sauce
  • 1 tsp Sriracha
  • 1/4 tsp crushed red pepper flakes
  • 3 tbsp fresh ginger very finely minced
  • 3 cloves garlic minced
  • 2 lbs skirt steak trimmed
  • 8 cups romaine lettuce chopped
  • 1 English cucumber sliced
  • 1 cup carrots shredded
  • 2 cups grape tomatoes halved
  • 1/3 cup cilantro chopped
  • 1/4 red onion sliced
  • 1/2 cup green onions thinly sliced
  • 1/2 cup fresh mint chopped
  • 1/4 cup peanuts chopped

Instructions

  • In a medium bowl whisk together the lime juice, lime zest, brown sugar, vegetable oil, wine, fish sauce, sriracha, crushed red pepper flakes ginger and garlic.
  • Add half the marinade to the steak, coat well and let marinate for 20 minutes and reserve the rest for the salad dressing.
  • Add butter to a large heavy skillet on high heat and add sear steak for 4 minutes on each side. Don't crowd the pan as the steak will steam instead of sear.
  • Let steak rest for 10 minutes, then thinly against the grain and toss in the dressing.
  • To a large bowl add the lettuce, cucumber, tomatoes, cilantro, red onion, green onions and fresh mint.
  • Toss gently with remaining dressing and top with steak and garnish with chopped peanuts if desired.

Notes

Chef’s Tip:
Any protein can be used in this dish.  Feel free to substitute chicken, shrimp, or pork for the beef.
Feel free to omit the siriracha if you do not want too much spice.
You do not have to use romaine, but you do want to use a lettuce that has some crunch.  A great substitute is iceberg or napa cabbage.