Ted’s Thai Beef Salad
From the CFiander Family Collection: Ted’s Thai Beef Salad: Sear sirloin/ribeye, toss with olive oil, fish sauce, lime juice, chili, shallots, cucumber, tomatoes, sesame seeds, mint, coriander. Vibrant flavors in every bite!
- Total Time: 25 minutes
Ingredients
Scale
- 1 steak of beef, Sirloin/ribeye
- olive oil
- fish sauce
- 2–3 limes, juiced
- chili powder
- 1–2 shallots
- 1 cucumber
- cherry or plum tomatoes
- sesame seeds
- coriander (cilantro)
- greens, salad
Instructions
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Prepare cucumberTake your cucumber and cut it in half. Set one half aside and slice the other half. Distribute the cucumber slices evenly among your salad bowls. Peel the remaining half of your cucumber. Thinly slice and add to the marinade 10 minutes before serving.
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ToastArrange sesame seeds on a baking sheet. Place in oven at 350 and toast until golden brown. This will only take a few minutes so be careful not to let them burn.
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ChopChop a mixture of mint leaves and coriander, just enough to sprinkle over the top of your salad. You want about twice as much coriander as you do mint. You can also switch out the coriander for Thai Basil if available.
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SearPlace a pan on the stove top and set the temperature to high. Add regular olive oil to the pan. Sear the steak so that it is brown and crusty, being careful to get an even color on both sides.
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AddAdd marinated shallots and cucumbers to salad bowls.
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SliceSlice the steak and dip in the marinade. Place on top of salad.
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SprinkleSprinkle with mint, coriander, and toasted sesame seeds.
Notes
- One large sirloin typically serves two.
- You can also switch out the coriander for Thai Basil if available.
- Prep Time: 20
- Cook Time: 5
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