With the kick of Thai spices, this dish will fulfill your take-out craving, but with the benefits of protein, fibre and vitamins. This Thai Beef Salad is a delicious, peanut-packed way to fuel up for lunch or dinner.
¼ cup (60 mL) peanut oil
¼ cup (60 mL) sweet chili sauce
2 tbsp (30 mL) ginger, grated or minced
4 tsp (20 mL) peanut butter
2 garlic cloves, minced
2 tbsp (30 mL) fresh coriander, chopped
1 medium hot red chili, seeded and diced
8 oz (250 g) striploin steak
salt and pepper, to taste
1 lb (500 g) mixed baby salad greens
1 yellow pepper, cut in julienne strips
¼ cup (60 mL) peanuts, chopped
8 cherry tomatoes, quartered
2 tbsp (30 mL) red wine vinegar
Finely grate peel of the lime into a bowl, along with lime juice. Add remaining marinade/dressing ingredients and whisk to combine. Set aside ¼ cup (60 mL) for salad dressing; cover and refrigerate.
In a shallow dish, pour remaining marinade/dressing over steak; turn steak to completely coat. Cover dish and marinate in refrigerator for at least 6 hours or overnight.
Preheat barbecue to medium-high heat. Remove steak from marinade and discard any leftover marinade. Season steak with salt and pepper. Place on greased grill and cook to your liking: 3 minutes per side for medium-rare, 5 minutes for medium and 6 to 7 minutes for medium-well to well done. Allow steak to rest for 5 minutes.
Assemble the remaining salad ingredients in a large bowl. Toss with reserved salad dressing and top with sliced steak.
To view a PDF version of this recipe, click here.