Grilled Thai Beef Salad

I need to say this first…OH MY GOODNESS…this is seriously an amazing recipe!

I had a pack of top sirloin filets thawing in the refrigerator and late yesterday afternoon I needed to decide what exactly I would do with the steak.  A friend had given me “The Food Your Crave” by Ellie Krieger for Christmas and so far, we’ve found quite a few recipes that have turned out wonderfully.  For my dinner dilemma last night, I turned to Ms. Krieger once again.  …this little beauty of a recipe popped out.  Grilled Thai Beef Salad.

First of all…don’t get turned off by the need to grill the beef in this recipe, its January in Eastern Pennsylvania and the temperatures haven’t risen above freezing in quite some time, additionally, I live in a tiny apartment in the suburbs.  I don’t have a grill and even if I did, its freezing outside!  I went with my tried and true pan-frying cooking method for the beef.

  1. Cook the beef!  Ellie suggested to use a top round London Broil or flank steak for this recipe and marinate the beef for 4 hours.  I had top sirloin filets to work with instead so I skipped the marinating step since the top sirloin is quite a bit more tender than a cut from the round or flank.  I set my large frying pan on a burner and drizzled some olive oil in the bottom and cranked the gas stove up to a medium heat.  Next, I pat the steaks dry with a paper towel.  Dry steaks brown best!  When the pan was nice I put my top sirloin filets in and made sure to not crowd them.  Crowded steaks don’t brown well!  In case you haven’t caught on just yet…browning beef is hugely important.  You want the sugars and amino acids in the beef to caramelize from the heat, thereby kicking the flavor of the beef to the next level!  Let the steaks sizzle in the pan for about 3 minutes on each side,, they should release from the pan on their own when they’re ready to flip.  If you have to yank too hard, they need more time.  Use a meat thermometer to make sure the internal temperature of the steaks are where they should be.  I pulled mine off when they reached 160 degrees, a nice medium.   Place the steaks on a clean plate and tent with foil to allow the steaks to continue to rise in temperature.  Don’t cut into them for at least 5 minutes, you want them to begin to reabsorb the juices that might have been displaced during cooking.
  2. While you’re monitoring your steaks on the stove, start whipping up the dressing (or marinade if you’re using a less tender cut of beef).  I had to work with what I had in the kitchen so my recipe isn’t exactly like Ellie’s, but it’s close enough for my taste.

Dressing for the salad:

  • 3 Tablespoons lemon juice (really should have used lime juice but I didn’t have any)
  • 3 Tablespoons low sodium soy sauce
  • 3 Tablespoons olive oil (Ellie suggested canola, didn’t have any.)
  • 2 Tablespoons lightly packed brown sugar
  • 1 Tablespoon minced red onion (Ellie suggested 3 shallots sliced thinly, I SO wish I had shallots last night, but the red onion did just fine)
  • 2 minced cloves of garlic
  • 1/4 teaspoon of powdered ginger (Ellie suggested 1 1/2 teaspoon of fresh, grated ginger, but again, I didn’t have any handy)
  • 1/2 cup fresh, diced cilantro
  • 1 Tablespoon fresh, diced basil leaves (Ellie suggested 1 cup of fresh basil…but here’s the deal- we just bought our little basil plant a few weeks ago and I took as many leaves from it as it could possibly spare, which wasn’t very many since it’s only a newbie)  I’m sure a whole cup would have been wonderful though!

Mix all of those deliciously aromatic ingredients together and set aside in a dish that you can easily pour from.

3. Prepare some fresh salad greens.

4. Slice your steaks that should have had plenty of time to reabsorb their juices after being pan-fried properly.

5. Arrange everything so it looks a little like this…


I’m not kidding, the combination of the fresh herbs and garlic, kick of lemon juice and sweetness from the brown sugar was fantastic.  The steaks were a perfect medium and those top sirloin filets never cease to disappoint me, wonderfully tender!  I have great plans to make this recipe again, and often…but the next time I’ll make sure I have the proper ingredients on hand!

Here is Ellie’s original recipe; on Food Network:  Grilled Thai Beef Salad


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