Thai Beef Salad with Artichokes Recipe

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.

 

Thai Beef Salad with artichokes

 

 

Thai Beef Salad with Artichokes Recipe:
Prep Time
20 mins
Cook Time
14 mins
Total Time
34 mins
 
Course: Main Course
Cuisine: Thai
Keyword: Cilantro-Lime Vinaigrette Recipe, Thai Beef Salad with Artichokes Recipe
Servings: 2 servings
Ingredients
Thai Beef Salad with Artichokes:
Salad Mixture:
  • 6 cups Red leaf lettuce and a mixture of baby lettuces (Mesclun)
  • 2 shallots, thinly sliced
  • 1/2 cup cilantro leaves, fresh, torn from the stem
  • 1 cup basil leaves, chiffonade
Cilantro-Lime Vinaigrette:
Instructions
Thai Beef Salad with Artichokes Instructions:
  1. 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.

  2. 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.

  3. Prepare Cilantro-Lime Vinaigrette; serve at room temperature. Prepare the Salad Mixture; set aside in the refrigerator.

  4. 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.

  5. Rare - 120F  

  6. Medium Rare - 125F

  7. Medium - 130F

  8. 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.

  9. 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.

  10. 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.

Salad Mixture Instructions:
  1. In a large bowl bowl, combine the lettuces, shallots, cilantro, and basil; set aside in the refrigerator.

Cilantro-Lime Vinaigrette Instructions:
  1. In a blender or food processor, combine cilantro, olive oil, lime juice, orange juice, salt, pepper, garlic, and red pepper flakes; process until smooth.

  2. Store, covered, in the refrigerator. Dressing will keep approximately 7 to 10 days. Serve at room temperature.

 

Thermapen Internal Temperature Cooking ChartI 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.

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