Warm Thai Beef Salad Recipe
Would you like to try a delicious Warm Thai Beef Salad recipe? The main ingredient in Warm Thai Beef Salad is always Meat Meatloaf. I never fail to eat Side Dish while dining out and this is the most common dish that I order. Try your hand at this Asian recipe of Warm Thai Beef Salad, which makes you keep asking for more. Your near and dear ones including your pals will vouch for this tempting Warm Thai Beef Salad recipe. Try it.
Ingredients
1-1/2 lb flank steak, in one piece 750 g
1/4 cup shredded fresh basil leaves 50 ml
1/4 cup lime juice 50 ml
2 Tb oyster sauce 25 ml
1 tsp minced fresh gingerroot 5 ml
1 clove garlic, minced 1
1 small chili pepper, minced 1
8 cups torn assorted salad greens, washed and dried 2L
1/4 cup olive oil 50 ml
Fresh basil sprigs and slivered red pepper
Directions
Trim excess fat from flank steak.
With sharp knife, score steak on both sides at 2 in (5 cm) intervals; set aside.
In shallow nonmetallic dish large enough to hold steak, combine basil, lime juice, oyster sauce, gingerroot, garlic and chili pepper.
Add flank steak to dish, turning to coat with marinade.
Refrigerate, covered, at least 8 hours or up to 48 hours, turning steak occasionally.
Just before serving, divide salad greens among 4 plates; refrigerate.
Remove steak from marinade, reserving marinade.
Scrape basil, gingerroot, garlic and chili pepper from steak.
Add basil mixture to reserved marinade; set aside.
Pat steak dry.
Place steak on oiled barbecue grill; grill over medium high heat 3 to 4 minutes on each side for medium rare.
Transfer steak to cutting board; let stand, covered, 5 minutes.
Meanwhile, in small saucepan, combine reserved marinade and olive oil.
Bring to boil over high heat.
Reduce heat to low; simmer 1 minute.
Cut steak diagonally across the grain into thin slices.
Arrange on top of salad greens; spoon hot dressing evenly over steak.
With sharp knife, score steak on both sides at 2 in (5 cm) intervals; set aside.
In shallow nonmetallic dish large enough to hold steak, combine basil, lime juice, oyster sauce, gingerroot, garlic and chili pepper.
Add flank steak to dish, turning to coat with marinade.
Refrigerate, covered, at least 8 hours or up to 48 hours, turning steak occasionally.
Just before serving, divide salad greens among 4 plates; refrigerate.
Remove steak from marinade, reserving marinade.
Scrape basil, gingerroot, garlic and chili pepper from steak.
Add basil mixture to reserved marinade; set aside.
Pat steak dry.
Place steak on oiled barbecue grill; grill over medium high heat 3 to 4 minutes on each side for medium rare.
Transfer steak to cutting board; let stand, covered, 5 minutes.
Meanwhile, in small saucepan, combine reserved marinade and olive oil.
Bring to boil over high heat.
Reduce heat to low; simmer 1 minute.
Cut steak diagonally across the grain into thin slices.
Arrange on top of salad greens; spoon hot dressing evenly over steak.
