Grilled Thai Beef Salad

I have been trying to eat healthier meals and from looking back on past recipes, I tend to make a lot of fatty meals. So I have a few new recipes I want to try out and I hope M is willing to eat them too. He has maybe 5-10 lbs to lose, if you times his by 5-6, you have what I WANT to lose, not NEED to lose. Bleh, men.

This wasn't too bad. It needs a little something more to the salad... cucumbers? Carrots? Bean sprouts maybe? I dunno, but it lacked some UMPH. The broil was a bit chewy and it was cooked medium. I knew I should have bought flank but the broil was buy one get one free. The dressing was pretty good, but the meat was lightly flavored after a overnight marinade. I would try this again, but adding more to the salad and different seasoning on the steak.

Ingredients:

1 pound top-round London broil or flank steak, about 1 to 1 1/2-inches thick
3 tablespoons lime juice, divided
3 tablespoons low-sodium soy sauce
3 tablespoons canola oil
2 tablespoon brown sugar
1 teaspoon minced garlic
1 1/2 teaspoons minced ginger
1 1/4 teaspoons red curry paste or chili-garlic sauce
1/2 head red-leaf lettuce, torn (about 6 cups)
3 shallots, thinly sliced (about 1/2 cup), divided, for garnish
1/2 cup cilantro leaves, rinsed and dried
1 cup basil leaves, sliced into ribbons

Directions:

Rinse and pat the meat dry. Place in a sealable plastic bag or small glass dish. In a medium bowl combine 1 tablespoon of the lime juice, soy sauce, canola oil, brown sugar, garlic, ginger and red curry paste. Pour half the mixture into the bag with the meat. Add the remaining 2 tablespoons lime juice to the bag. Seal tightly, and marinate meat in refrigerator at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture refrigerated, to dress the salad.

Spray grill or grill pan with cooking spray and preheat. Grill steak until medium-rare, about 5 minutes per side, depending on desired doneness. Let rest until room temperature then slice thinly against the grain.

Combine lettuce, sliced shallot, cilantro, basil and beef in a salad bowl, reserving a few shallots for garnish. Add the reserved dressing and toss to coat. Divide salad among 4 plates and garnish with reserved sliced shallots.

Steak salad

Ingredients:

2 lbs Flank or Flat iron steak
1 avocado
1/4 red onion sliced
1 bag of mixed salad (I like to use darker greens, it has more nutrients)
1 cup of salsa or pico de gallo
Olive oil
Salad dressing of your choice
Salt, pepper and steak seasoning.

Directions:

Rub olive oil all over the steak, add salt, pepper and seasoning. Grill until medium so the meat stays tender, let it sit for around 10 mins before cutting into it. Cut into thin slices.

Plate the salad, add sliced avocados, salsa or pico de gallo, and red onions. Add steak on top and pour a little dressing of your choice. You can even go without using dressing since the salsa has flavor in it.

M and I love to eat this during the summertime. I usually make homemade salsa, but I bought pico de gallo added a little lemon and spicy chili sauce to doctor it up. Sometimes I make grilled squash and zucchini while I grill the steak. You can slice it up and toss it with olive oil, kosher salt and pepper. So delish.