Thai Skirt Steak With Carrot Salad Recipes

THAI CARROT SALAD

Steps:

• Place grated carrots in a large bowl.
• Combine sugar, water, and vinegar in a saucepan and bring to a boil; cook until sugar is dissolved, about 5 minutes. Reduce heat to medium; add garlic, fish sauce, and curry paste to sugar mixture and simmer until flavors blend, 2 to 5 minutes. Remove saucepan from heat and cool dressing completely, about 30 minutes.
• Stir lime juice and red pepper flakes into dressing and pour over carrots. Add peanuts and toss to coat. Refrigerate until chilled, at least 30 minutes.

AUTHENTIC THAI STEAK SALAD

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Sprinkle pepper and salt onto flank steak.
• Cook steak on preheated grill until desired doneness is reached, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
• Whisk lime juice, soy sauce, brown sugar, fish sauce, garlic, and chile-garlic sauce together in a bowl.
• Mix romaine lettuce, mint, cilantro, and basil together in a bowl; spoon about 6 tablespoons lime juice mixture over romaine mixture. Toss to coat.
• Cut steak into strips and place strips into remaining lime juice mixture; let sit for steak to marinate, 1 to 2 minutes. Place steak on romaine mixture.

THAI SKIRT STEAK WITH CARROT SALAD

Steps:

• In a large zip-top bag, combine curry paste, lime zest, and 1 teaspoon oil. Add steak and shake to coat. Refrigerate 1 hour (or up to overnight).
• Heat broiler, with rack set 8 inches from heat. Transfer steak to a foil-lined rimmed baking sheet, season with salt and pepper, and broil until medium-rare, 4 to 5 minutes per side. Let rest, covered, 10 minutes.
• Meanwhile, combine lime juice, carrots, cilantro, and remaining teaspoon oil. Season salad with salt and pepper. Slice steak against the grain and serve with salad and lime wedges.

ASIAN SKIRT STEAK

Steps:

• mix together all ingredients (except steak) in a bowl.
• Place steak in a plastic bag and add the marinade and refrigerate for half hour to and hour.
• Heat the grill to screaming hot and add the steak (reserve the marinade). depending on thickness, grill for about 3 minutes on the first side, and 2 and a half on the second.
• Set the steak aside and let cool for 10 minutes.
• Pour the remaining marinade into a small sauce pan. Bring mixture up to a boil and let simmer for just a couple of minutes.
• slice the steak and serve with the dipping sauce.

THAI SALAD WITH GRILLED FLANK STEAK

Steps:

• Combine all ingredients for marinade, marinate the flank steak for several hours or overnight.
• Combine the ingredients for the dressing, whisk to combine.
• Set aside.
• Over medium high flame, grill the flank steak to desired doneness.
• Allow to rest at least 20 minutes.
• Prepare the vegetables: Peel the cucumber leaving strips of the skin.
• Cut in half lengthwise and remove seeds, Slice diagonally into thin slices.
• In a large bowl, combine the vegetables with the herbs and toss.
• Lightly dress to taste with the reserved dressing, adding salt, pepper, and additional lime juice to taste.
• Slice the steak thinly against the grain.
• Arrange the salad on six plates and top each with a portion of the beef.
• Garnish with chopped roasted peanuts or a few chives.
• Makes six servings.

GRILLED SKIRT-STEAK SALAD

Steps:

• Heat a grill to medium-high. Season steak with salt and pepper. Brush corn and onion with olive oil; season with salt and pepper. Lightly brush grates with vegetable oil.
• Grill corn, turning occasionally, until lightly charred, 10 to 12 minutes. Grill onion until lightly charred and tender, 6 to 8 minutes a side. Transfer vegetables to a cutting board. When cool enough to handle, cut kernels from cobs and coarsely chop onion.
• Meanwhile, grill steak until a thermometer inserted into thickest part registers 125°F for medium-rare, about 3 minutes a side. Transfer to a plate; drizzle with 2 tablespoons vinaigrette. Let stand 10 minutes, then slice against the grain.
• In a large salad bowl or platter, layer romaine, bell pepper, tomatoes, corn, and onion. Season to taste; drizzle with half of remaining vinaigrette. Top with steak and feta. Serve with remaining dressing on the side.