Grilled Steak Salad on the Thai Side



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Source The English Kitchen

Preparation Time


5 tbsp pineapple juice
1 tbsp dark soy sauce
1 tbsp groundnut oil
2 tsp fresh lime juice
1 lime's worth, grated lime zest
1/2 tsp honey
1/2 tsp, finely grated fresh gingerroot
1 small clove, peeled and minced fresh garlic
a large pinch crushed red chili flakes
1/4 cup, cut into a small dice fresh pineapple
1 tbsp, chopped fresh coriander
1 lb grilling steak
1 1/2 tbsp vegetable oil
to taste sea salt
to taste ground black pepper
6 cups lightly packed fresh salad leaves
seeded and thinly sliced English cucumber
3 big ones, thinly sliced radishes
1/4 cup, thinly sliced on the diagonal spring onions
1/4 cup, chopped to garnish fresh chives
1 tbsp toasted seasame oil

1. Make the dressing by whisking together the pineapple juice, dark soy sauce, ground nut oil, toasted seasame oil, fresh lime juice, lime zest, honey, gingerroot, garlic, red chili flakes, pineapple and coriander. Set aside.

2. Place all the salad ingredients in a large salad bowl. Mix them together lightly with your hands.

3. Rub the steak with the oil and season with salt and pepper on both sides. Grill the steak on a hot grill for 4 to 5 minutes on one side. Flip over and grill for another 3 to 4 minutes for medium rare. Transfer to a cutting board and allow to rest for 5 to 10 minutes. (Alternately you can grill it in a hot pan. Sear it for some 3 to 4 minutes per side for medium rare.)

4. Season the salad leaves with some sea salt and black pepper and then toss with about half of the dressing. Divide amongst 4 serving plates. Thinly slice the steak across the grain and drape it over the salad leaves. Drizzle with some of the remaining dressing and sprinkle chives on top. Serve.


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