Sharon's Recipes

MARCH: Thai Beef Salad

This salad takes little time to prepare, yet it is festive, tangy and so tasty.


8 oz flank or skirt steak (these are the best cuts for grilling)
8 c torn mixed salad greens (mesclun works sell)
1 c torn fresh herbs; mint, cilantro, Thai basil or a combination (I like all 3)
1/4 c minced red onion
1 medium cucumber, seeded, diced
1 small hot red chili, minced (optional)
juice of 2 limes
1 T sesame oil
1 T fish sauce
1/2 tsp sugar

Season the flank steak with salt and pepper. Grill it for about 7 minutes, 3-4 minutes per side. This thin cut of meat grills very quickly, so watch the time for medium rare. Allow the meat to cool for 10 minutes.

In a large bow, toss the greens with the herbs, onion and cucumber. Mix the remaining ingredients with one T of water. Add 1/2 the mixture to the greens and toss. Arrange the greens on a platter.

Cut the steak crosswise to the grain at a low angle into thin slices, reserving juices. Combine the steak juices with the remaining dressing. Arrange the beef slices on top of the greens and drizzle the dressing over all.

Serves 4

| Topics: Recipes |

Call Sharon Myers Fine Catering to plan the menu for your next catered event.