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Thinly sliced, perfectly seared steak tops a Thai salad of crunchy cabbage, fresh bean sprouts and fragrant basil and mint herbs.
Salad as a main dish is combines so many textures and flavor profiles: crunchy, healthy vegetables, tangy dressing, and a warm, grilled meat or roasted vegetable. This Thai Steak Salad also has one additional element – fresh, fragrant herbs.
What makes this Thai Steak Salad recipe so appealing is the 5-S’s of flavor: spicy, salty, sour, savory and sweet. Toss in perfectly grilled, sliced flank steak, and you have a meal that only takes 20 minutes to prepare and pleases just about everyone.
This recipe is from The Great Cook Cookbook, by James Briscione, the Culinary Director of the Institute of Culinary Education in NYC, and two-time champion of Food Network’s Chopped.
About The Great Cook Cookbook
While most cookbook feature stories or a journey + recipes, The Great Cook Essential Techniques and Inspired Flavors to Make Every Dish Better is built differently. The book is like a master cooking class, with author James Briscione and the team of editors at Cooking Light at your side.
The book is organized in 35 main cooking lessons, like “Steamed Mussels,” teaching you how to debeard mussels, test for freshness and how to cook mussels with different flavor profiles. Each lesson is followed by a few variations that build upon what you’ve just learned: Mussels Steamed with Bacon, Beer and Fennel, Curried Coconut Mussels and Fettucine with Mussels.
This is a perfect book for those learning to cook, but enjoy the freedom of variations upon a theme. With over 400 gorgeously styled color photographs throughout the book, you’re sure to understand the lessons.
The Thai Steak Salad recipe is featured in the lesson on “Leafy Main Salads” which also includes French Frisee Salad with Bacon and Poached Eggs (learn how to poach an egg and make homemade croutons) and a Greek Salad Bowl (with artichoke hearts and olives).
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Thai Steak Salad Recipe
Recipe adapted from The Great Cook by James Briscione. Reprinted with permission. (c) 2015 Time Home Entertainment, Inc. Photo by Helene Dujardin
Make sure you cut the steak ACROSS the grain – here are detailed instructions on how.
Ingredients:
1 pound flank steak (about 3/4″ in thickness)
salt and pepper, to taste
1⁄4 cup fresh lime juice
2 teaspoons brown sugar
1 1/4 tablespoons low sodium soy sauce
2 teaspoons fish sauce
2 teaspoons minced fresh garlic
1 teaspoon Sriracha (or other hot chile sauce)
1 1⁄2 cups very thinly sliced cabbage or any salad greens
1 cup fresh bean sprouts
1/2 cup julienne-cut carrots
1⁄4 cup fresh mint leaves
1⁄4 cup fresh cilantro leaves
1⁄4 cup fresh basil leavesDirections:
1. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Season steak evenly with salt and pepper on both sides. Add steak to pan, cook 4 minutes on each side or until desired degree of doneness. Remove steak from pan; let stand 5 minutes. Cut steak diagonally across grain into thin slices.
2. In a small bowl, whisk together lime juice and next 5 ingredients (through Sriracha) for the dressing.
3. In a large bowl, combine cabbage and remaining ingredients. Add 6 tablespoons dressing to cabbage mixture; toss well. Toss steak in remaining 2 tablespoons dressing. Add steak to cabbage mixture; toss to combine.
Source: http://steamykitchen.com/40566-thai-steak-salad-recipe.html
