Thai Steak Salad
Food and Beverage Director LeAnn Rosado from Midtown Athletic Club in Chicago has developed an amazing Thai Salad that offers the one-two punch of healthy and delicious.
And it doesn’t get much better than that.
Marinade and Salad Dressing
1 lb skirt steak
3 TBSP lime juice, divided
3 TBSP soy sauce
3 TBSP canola oil
2 TBSP brown sugar
1 tsp minced garlic
1 ½ tsp minced ginger
1 ¼ tsp red curry paste or chili-garlic sauce
Per Serving
Mixed greens
1 shallot, thinly sliced
1/8 cup thinly sliced cucumber
1/8 cup red bell peppers thinly sliced
1 TBSP cilantro, basil, and fresh mint, roughly chopped
Place meat in a sealable plastic bag or small glass dish. In a medium bowl, combine 1 tablespoon of the lime juice, soy sauce, canola oil, brown sugar, garlic, ginger and red curry paste.
Pour half the mixture into the bag with the meat. Add the remaining 2 tablespoons lime juice to the bag. Seal tightly, and marinate meat in refrigerator at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture refrigerated, to dress the salad.
Grill steak as desired. Let rest until room temperature; then slice thinly against the grain.
Combine lettuce, sliced shallot, red peppers, cucumber, fresh herbs, and steak in a salad bowl, reserving a few shallots for garnish. Add the reserved dressing and toss to coat.