Thai Beef Salad
For Memorial Day weekend, I’m sharing a terrific Mexican-inspired dish that showcases marinated beef skirt steak. This cut from the diaphragm of the cow is usually used to make beef fajitas as it has great buttery flavor and a chewy but tender texture. The 2-hour soak in the ginger Worcestershire and soy marinade will make the skirt steak even more tender and add a lot of flavor and brightness to the dish. The addition of fresh roasted corn gives the dish a charred smoky sweetness that pairs well with the creaminess of the ripe avocados. Addition of radish, cucumbers, and raw bell peppers gives it a crisp crunch. The diced jalapeños add a palate-pleasing hint of heat and the lime juice and olive oil dressing makes it pucker up with a zing that announces that summer is just around the corner. Check out this beef-lover Grilled Mexican Skirt Steak and Roasted Corn Salad.
Author: Harry Soo
- Dressing (Makes 1 ½ cups)
- 1 garlic clove; minced
- ¾ cup freshly squeezed lime juice
- ½ cup fish sauce
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 tsp minced ginger
- 1 tbsp chopped Thai chilies (or Thai Red Curry paste–Maeploy brand–or diced jalapeños) ½ cup brown sugar
- Beef: 1 ½ – 2 lbs. beef ribeye steak (about ¾ inch thick) – choice or above
- Dressing: ¾ cup dressing (above)
- Beef marinade: ¾ cup dressing (above) plus ¼ cup vegetable oil
- Salad Greens: Butter Lettuce (or iceberg, romaine or green leaf lettuce)
- Garnish: Cilantro, mint, and peanuts (shells & skins removed, raw, unsalted); pan roasted & crushed)
- Prepare the dressing. Refrigerate until needed.
- Reserve ¾ cup of dressing to add to the cooked beef in step 7.
- For marinade, combine the other half of dressing and the vegetable oil.
- Place the ribeye in a gallon sealable bag and add the marinade.
- Marinate for 2-4 hours, flipping bag once every hour.
- Grill beef and let rest.
- Slice beef and marinate remaining ¾ c of marinade for 30 mins.
- Lay strips of ribeye over a bed of lettuce.
- Garnish with cilantro, mint leaves, and crushed pan roasted peanuts. Optional garnish: finely chopped red Thai chili for color.