I absolutely love the fresh ingredients and flavors used in Thai cuisine. This week I’m taking my all-time favorite Thai salad and adding my own personal twist, making it the perfect meal for the springtime grilling season. By infusing Asian traditional recipes with Western grilling techniques, this salad will have all of your senses on maximum overload!
This week on the menu – Grilled Thai Steak Salad. Tender, grilled steak, smoky green scallion and red onions combine with seasonal ingredients. Tossed in a tart and spicy dressing, this salad is a burst of flavors with each bite (see video)!
- For the freshest ingredients, head over to your local fruit and vegetable stand before going to a supermarket. Currently in season, beautiful heads of lettuce, sweet red onions, and fresh cilantro will fill your basket.
- When time to toss the salad, I like to use four bowls for each salad, or I make a single portion at a time using one bowl. This allows me to evenly portion out the salad ingredients for each person. This salad contains an assortment of ingredients, and if they are all placed in one large bowl, it can be time consuming digging through, making sure each plate gets equal portions.
- Going to a potluck? No problem. On a large, decorative platter, individually place the ingredients, creating a composed salad (as shown in photograph above). Put the dressing on the side. This allows each person to individualize their own salad. Not to mention, the salad will last longer with the dressing on the side when sitting out for a duration of time at a party.
- For this recipe, I am using steaks, therefore, keeping the seasoning simple. Skirt or flank steak are great cuts to use. I suggest placing them in a marinade overnight for additional flavor and to tenderize the meat before grilling on the Bull BBQ.
- For the Dressing:
- 2 tablespoons vegetable oil
- 3 tablespoons fresh lime juice
- 2 tablespoons Asian fish sauce
- 2 tablespoons soy sauce, low sodium
- 2 cloves garlic, cleaned, roughly chopped
- 1 tablespoon fresh ginger, roughly chopped
- ½ serrano chile, seeded coarsely chopped
- 2 tablespoons brown sugar
- 1 tablespoon chopped cilantro leaves
- Kosher salt and freshly ground black pepper, to taste
- For the Salad:
- 2 each sirloin steaks, 1 ½ inches thick
- 1 large red onion, thinly julienned
- 4 scallions, root and green tops trimmed
- 3 tablespoons olive oil, to season grilled meat and veggies
- 3 heads baby romaine, cleaned, leaves separated
- 2 carrots, sliced using a peeler
- 1 english cucumber, halved, sliced using mandoline or peeler
- 2 cups cherry tomatoes, halved
- ⅓ cup basil leaves
- ⅓ cup cilantro leaves
- ⅓ cup mint leaves
- 1 ½ cups fresh bean sprouts, to garnish (optional)
- Kosher salt and freshly cracked black pepper, to taste
- For the Dressing: In a food processor or blender, add all the ingredients for the dressing and puree. Dressing can be made ahead of time and placed in fridge overnight. Remove 1 hour before using to come to room temp, shake well.
- For the Steak: Preheat the Bull BBQ on high heat for 15 minutes. Using the Bull basting brush, coat the steaks with oil and season with salt and pepper. Place the steaks onto the clean, hot grill and cook for 5-6 minutes, until nice char/ grill marks form. Turn the steaks over and finish grilling for another 5-6 minutes, until cooked to medium-rare. Remove and place onto Bull’s bamboo cutting board and allow the steaks to rest for 5 minutes before slicing. Thinly slice the steaks across the grain.
- For the Grilled Veggies: Place the Bull stainless steel square wok on one half of the grill. Using the Bull basting brush, coat the red onions and scallions with oil and season with salt and pepper. With Bull's tongs, place the julienned onions into the square wok and the scallions onto the grill. Cook for 4 minutes, allowing nice char-grill marks to form before turning over. Turn the onions and scallions over, and cook for another 4 minutes till done. Remove from the grill and set aside till time to use.
- For the Salad: In a large bowl or 4 small metal bowls, add the romaine, carrots, cherry tomatoes, cucumber, grilled onion and scallion, lemongrass, fresh basil, mint and cilantro leaves. Pour an equal amount of dressing over each salad and toss. To plate, place the tossed salad onto 4 decorative dishes. Place the sliced steak alongside each salad. If extra dressing, place into a bowl with a spoon and place onto table. Serve immediately and enjoy!
♥ Chef Amy