Thai Grilled Beef Salad


Thai Grilled Beef Salad

This evening’s dinner needed to be easy.  I was gone ALL-DAY.  Horse show season has begun…

When I started this blog 6 months ago, we were in the tail-end {forgive the pun} of the horse show season.  I hung this sign up a couple of times…{forgive me, I was learning the blogging “thing” while juggling “life on the road”}

Closed Sign

Now, six months later, I have figured a few things out with respect to this little piece of cyberspace & I hope to make the transition, as far as dinner is concerned, seamless {for Michael & Max’s sake, as well as yours}. I am about to take you through a full horse show season…fasten your seat-belts!  We travel, A LOT.  The girls were in Paso Robles this past weekend, traveling with their trainer {which gave me the weekend off…THANK YOU ANDREA!}.  Next stop..Fresno for a schooling next week & then on to Southern California the following week.  The boys {Michael & Max} usually stay at home {while we take the other boys, King & Dancer on-the-road} & that is when meal planning becomes ESSENTIAL.  Stay tuned…

But I digress…let’s get back to today.  Which began with me traveling up North to Petaluma to hook up this rig…

Horse Carriage

in order to deliver {same} to the local “trailer specialist” for a pre-season check-up.  Last year, we drove over 7,500 miles with that combo…maintenance is CRITICAL.  I arrived back in town just in time to pick up the kids from school, followed by a quick stop at our local market to grab steaks for tonight’ s salad.  We arrived home {after leaving at 7am this morning} around 4pm this afternoon.  Tonight’s dinner, Thai Grilled Beef Salad is simple but, I still wanted to get an Island walk in before picking Michael up from the ferry which arrives at 5:45pm.  So I quickly got a few things together.  Culinary experts will term this “mise en place”…for me it is more like “how much can I get accomplished in the shortest amount of time” possible.  So before my walk, I put a few ingredients together…

Mise en Place

Rain was predicted {and as I write this it is pounding on our windows} so my Island walk today was under almost-black skies with incredible winds.  I thought for sure I would be soaked by the time I returned home to get the car in order to pick up Michael, but I was spared.  The deep gray skies & howling winds merely lent a shade of drama to my early evening walk.  As I came to the tip of the Island I caught this glimpse of San Francisco…surrounded by dark clouds {and wind, notice the water}…but, the City itself is illuminated in sunshine…

SF before the Rain

Back at home, we were able to grill the steaks well-before the rain poured down…

NY Strip Steaks

The original Thai Grilled Beef Salad recipe called for 1½ pounds of flank steak but we substituted NY Strip Steaks, because that is our personal preference. Let’s get back to the recipe {from Not Without}:

Thai Grilled Beef Salad {adapted from Not Without Salt}

  • 1 teaspoon sweet paprika
  • 1 teaspoon cayenne pepper
  • 3-4 tablespoons freshly-squeezed lime juice
  • 3 tablespoons Thai fish sauce
  • 2 tablespoons water
  • 1 teaspoon sugar
  • 2 pounds, NY strip steak
  • Kosher salt & freshly ground pepper to taste
  • 3 shallots, sliced thin
  • 1½ cups fresh mint leaves
  • 1½ cups fresh cilantro leaves
  • 1 seedless English cucumber, peeled with a potato peeler
  • 3-4 cups greens {I used a mix of red leaf lettuce & green butter lettuce}
  1. Combine the cayenne & paprika together in a small spice bowl, set aside.
  2. Whisk together the lime juice, fish sauce, water, sugar, and ¼ teaspoon of the paprika mixture in a large bowl and set aside.
  3. Season the steak with salt & pepper.  Place the steak over the hot part of a charcoal grill and cook until well-browned ~ just about 8 minutes.  Flip the steaks and continue to cook on the second side until charred and the center registers 125 degrees, about 5 minutes longer.  Transfer to a plate, and let rest for 10 minutes.
  4. Thinly slice the sirloin, against the grain.  Transfer the sliced steak to a large bowl and add ¾ of the fish sauce dressing.  Then, add the shallots, mint & cilantro…toss to combine
  5. Toss the greens with ¼ of the dressing.  Place the dressed greens on a plate and top with the seasoned sirloin & cucumber shavings.

Lime Halved

Lime Juice & Fish Sauce

Shallots Mint Cilantro

Cucumber Collage

Red Leaf Lettuce

Butter Lettuce

Lettuces tossed

Steak tossed

And the finished dinner plate…

Finished dinner plate

So happy to be tucked in on this blustery evening.  I hope you are safe & warm…enjoying an evening at home!

Please join us for dinner tomorrow…


Related Posts Plugin for WordPress, Blogger...
Print Friendly

Post Your Comment