In a attempt to alleviate our heartsickness for France and slightly larger waistlines after arriving back from Paris, B and I found the best solution was to focus on a completely different (and a little bit healthier) cuisine. This Thai beef salad fit the bill perfectly – light and delicious and, honestly, the beef and marinade stand quite well on their own.
6 teaspoons sugar
juice from 6-8 limes
8 tablespoons Thai fish sauce
4 large garlic cloves, minced
4 medium-hot fresh red chiles, deseeded and very finely chopped
1 1/2 lbs flank steak
8 small shallots, very thinly sliced
5 tablespoons fresh cilantro, chopped
3 tablespoons mint, chopped
9 oz cherry tomatoes, halved
1/2 head of Napa cabbage, thinly sliced
Combine first 5 ingredients in a small bowl and use half to marinate the steak for 2-3 hours. Set the remaining half aside for salad dressing.
Heat the grill to high, cook steak, flipping once, until rare to medium-rare. Let rest 5 minutes, then cut thin slices against the grain.
Toss steak with remaining ingredients and dressing, serve, and enjoy!
adapted from recipe in Perfect Pairings
That looks delicious E!
It looks so bright and tasty!
And I'm sure you didn't do that much damage in paris…
Chic on the Cheap
Oh my that sounds so so good! Some of my favorite combinations of ingredients- can't wait to give this ago before it cools off!
NOM NOM NOM NOM NOM! it looks delicious!