Thai Beef Salad

Thai Beef Salad


Makes: 4 servings


  • 1 1⁄2 pounds flank steak

  • 3⁄4 cup dry sherry

  • 1⁄4 cup canola oil

  • 1⁄4 cup soy sauce

  • 1 fresh red chile pepper, finely chopped

  • 2 tablespoons Thai seasoning

  • 2 tablespoons lime juice


  • 1⁄4 cup soy sauce

  • 3 tablespoons lime juice

  • 2 tablespoons sherry vinegar

  • 2 tablespoons toasted sesame oil

  • 1 tablespoon Thai seasoning


  • 12 cups butter lettuce salad mix

  • 16 cherry tomatoes, halved

  • 1 cucumber, thinly sliced

  • Chopped fresh cilantro and mint, for garnish (optional)



For steak and marinade: Place steak in a large zip-top bag and add sherry, canola oil, soy sauce, chile pepper, Thai seasoning, and lime juice. Squeeze air out of bag, seal, and gently massage bag to combine. Marinate in refrigerator for 1 to 3 hours.

For salad dressing: In a medium bowl, whisk together all ingredients. Set aside until ready to serve.

Thirty minutes before grilling, take steak out of refrigerator to let come to room temperature.

Meanwhile, set up grill for direct cooking over high heat. Oil grates when ready to start grilling.

Remove steak from marinade (discard marinade) and grill for 5 to 8 minutes per side for medium (160°F). Transfer steak to a platter and let stand for 5 minutes before slicing thinly across the grain.

For salad: Divide salad mix, tomatoes, and cucumber among 4 chilled plates. Top with steak slices and drizzle with dressing. Garnish with cilantro and mint, if desired.

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