You definitely need to make this delicious and refreshing Thai beef salad with artichokes recipe. It is a zesty summer salad that can be a complete meal. Just let the steak sit in a marinade overnight to soak in the flavors of lime juice, soy sauce and garlic. Then grill the stead the next day before serving. The entire Thai salad is tossed in a wonderful cilantro-lime vinaigrette dressing. This is a healthy low fat and low carb salad that you do not have to feel guilty about enjoying.
This refreshing Thai Beef Salad with Artichokes recipe and photo were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
- 2 tablespoons lime juice, fresh-squeezed
- 3 tablespoons soy sauce, low-sodium
- 1 tablespoon vegetable oil
- 2 tablespoons brown sugar
- 3 garlic cloves, minced
- 1 1/4 teaspoons red curry paste
- 1 (approximately 1 to 1 1/2 pound) beef flank steak
- 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.
Rare - 120F
Medium Rare - 125F
Medium - 130F
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 again.
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.
In a large bowl bowl, combine the lettuces, shallots, cilantro, and basil; set aside in the refrigerator.
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.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
I tried the ButcherBox subscription and loved it! In my box I received several nice cuts of organic meat that my family enjoyed over the following weeks. Make shopping a little easier and subscribe to ButcherBox to have quality organic meat delivered directly to your door.
Categories:Artichoke Flank Steak Grilled Flank Steak/Flat Iron Steak Healthy Recipe Index (Low fat, Low Calorie, Low Carb) Lunch Salad & Salad Dressing Recipes Summer Thailand