This refreshing Thai Beef Salad with Artichokes recipe and photo were shared with my
by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
Thai Beef Salad with Artichokes Recipe
Salad and Salad Dressing,
Yields: 2 servings
Prep time: 20 min
Flank steak cook time: 14 min
2 tablespoons fresh-squeezed
3 tablespoons low-sodium soy sauce
1 tablespoon vegetable oil
2 tablespoons brown sugar
garlic cloves, minced
1 1/4 teaspoons red curry paste
1 (approximately 1 to 1/2 pounds) beef flank steak
Cilantro-Lime Vinaigrette (see recipe below)
Salad Mixture (see recipe below)
12 canned artichoke hearts with stems
Salt and freshly-ground
black pepper to taste
In a bowl, make a marinade by mixing together the lime juice, soy sauce, vegetable oil, brown sugar, garlic,
and red curry paste. Place the flank steak into a re-sealable plastic bag. Pour
the prepared marinade over the flank steak and let refrigerate overnight, turning several times.
When ready to grill, remove the flank steak from the refrigerator. Remove from the marinade and let come to
room temperature, approximately 30 minutes before grilling.
Prepare Cilantro-Lime Vinaigrette; serve at room temperature. Prepare the Salad Mixture; set aside in the refrigerator.
Prepare and preheat your grill for cooking. Grill the
marinated steak 6 to 7 minutes per side or until the internal temperature reaches desired temperature on your
meat thermometer (see below).
NOTE: This flank steak is best cooked rare to medium rare. If overcooked, the meat can by dry and chewy.
Remove from heat, cover with aluminum foil and let steak rest approximately 7 minutes before slicing. With a sharp knife, slice steak thinly against (diagonal)
the grain; set aside.
Remove the Salad Mixture from the refrigerator. Add approximately 1/4 cup Cilantro-Lime Vinaigrette; toss gently and taste.
DO NOT OVERDRESS YOUR SALADS - Too much salad dressing will weight down the salad ingredients and mask their
flavors. The dressing's role is to highlight not to overpower the salad ingredients. A general rule is 1/4 cup of dressing for 6 cups of greens. As soon
as your salad is mixed, taste a leaf to see if there is sufficient dressing. If not, drizzle some more over the salad, a tablespoon at a time; toss and taste
Serve salad on individual salad plates. Place 2 artichoke hearts on each individual salad along with slices of the cooked flank steak (as many as you
desire). Drizzle a little of the Cilantro-Lime Vinaigrette on top of each artichoke heart. Serve with the remainder of the vinaigrette on the side.
Just prior to serving, lightly sprinkle meat with coarse sea salt and a few grinds of freshly ground pepper
Red leaf lettuce and a mixture of baby lettuces (Mesclun), about 6 cups total
2 shallots, thinly sliced
1/2 cup fresh
cilantro leaves, torn from the stem
1 cup fresh
basil leaves, chiffonade
In a large bowl bowl, combine the lettuces, shallots, cilantro, and basil; set
aside in the refrigerator.
1/2 cup packed fresh
1/4 cup extra-virgin
olive oil (try a smoked olive oil)
1/4 cup fresh-squeezed
1/4 cup orange juice
black pepper to taste
garlic clove, cut in half
Pinch of red pepper flakes
In a blender or food processor, combine cilantro, olive oil, lime juice, orange juice, salt, pepper,
garlic, and red pepper flakes; process until smooth.
Store, covered, in the refrigerator. Dressing will keep approximately 7 to 10 days. Serve at room temperature.