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
Ingredients
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8 ounces
skirt steak
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6 cups
torn salad greens
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1 cup
torn fresh herb leaves (mint, cilantro, Thai basil or a combination)
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1/4 cup
minced red onion
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1
medium cucumber, peeled if skin is tough, cut in half lengthwise, seeded and diced
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1
small fresh hot red chili, like Thai, or to taste, minced
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1
ripe mango, cubed
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2
limes -- juice of
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1 tablespoon
sesame oil
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1 tablespoon
fish sauce (nam pla, available at Asian markets) or soy sauce
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1/2 teaspoon
sugar
Directions
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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.
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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.
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Slice beef thinly, reserving its juice; combine juice with remaining dressing. Lay slices of beef over salad, drizzle remaining dressing over all, and serve.
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