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Author Notes: I was inspired by the New York Times recipe when I made this. I'm a huge fan of the skirt steak and in these trying economic times, it's a cut that's affordable and full of flavor. I like that in Thai salads the beef isn't cooked all the way through and is accented by the spicy lime dressing - it makes for filling meal, yet perfectly refreshing and not heavy. Thai basil brings this salad to a whole new level! —sassyradish
- 8 ounces skirt steak
- 6 cups torn salad greens
- 1 cup torn fresh herb leaves (mint, cilantro, Thai basil or a combination)
- 1/4 cup minced red onion
- 1 medium cucumber, peeled if skin is tough, cut in half lengthwise, seeded and diced
- 1 small fresh hot red chili, like Thai, or to taste, minced
- 1 ripe mango, cubed
- 2 limes -- juice of
- 1 tablespoon sesame oil
- 1 tablespoon fish sauce (nam pla, available at Asian markets) or soy sauce
- 1/2 teaspoon sugar
- If you are starting with raw meat, start a gas or charcoal grill or heat a broiler; rack should be about 4 inches from heat source. Grill or broil beef until medium rare, turning once or twice, 5 to 10 minutes, depending on thickness; set it aside to cool. I actually grilled my steak on a cast iron grill pan, which I've fallen in love with and sing its praises on a near-daily basis.
- Toss greens with herbs, onion and cucumber. In a bowl, combine all remaining ingredients with 1 tablespoon water; dressing will be thin. Use half of this mixture to toss with greens. Remove greens to a platter.
- Slice beef thinly, reserving its juice; combine juice with remaining dressing. Lay slices of beef over salad, drizzle remaining dressing over all, and serve.
- This recipe was entered in the contest for Your Best Beef Salad