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Thai Beef Salad with Heirloom Tomatoes


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Thai Beef Salad with Heirloom Tomatoes

Post by Lobo on Tue 16 Feb 2016, 7:15 pm

Thai Beef Salad with Heirloom Tomatoes

Thai Beef Salad with Heirloom Tomatoes
By Julia Rutland
Thinly sliced, seasoned grilled beef, crisp chopped romaine, and wedges of flavorful heirloom tomatoes, all tossed in a spicy Thai dressing — just the thing for a warm-weather dinner out on the deck.
Makes 4 servings


  • 3 tablespoons chopped fresh cilantro
  • 1 garlic clove, minced
  • ⅓ cup fresh lime juice
  • 2 tablespoons Asian fish sauce
  • 2 tablespoons dark brown sugar
  • 2 small fresh red Thai chiles, thinly sliced, or 1 serrano chile seeded and thinly sliced or minced
  • 1 to 1¼ pounds flank steak, trimmed
  • 8 cups torn romaine lettuce
  • 4 small heirloom tomatoes, cored and cut into wedges
  • 1 small cucumber, thinly sliced
  • ½ red onion, thinly sliced
  • ¼ cup roughly torn fresh mint leaves
  • Fresh mint leaves, cilantro leaves, and lime wedges for garnish


  1. Whisk together cilantro, garlic, lime juice, fish sauce, sugar, and chiles in a small bowl, whisking until sugar dissolves. Set aside.
  2. Prepare charcoal fire or preheat grill to high heat. Grill meat, 5 to 8 minutes, turning once, until medium rare (or longer for desired degree of doneness). Let stand 10 minutes, then slice thinly at a 45° angle against the grain.
  3. Combine romaine, tomatoes, cucumber, onion, and mint in a large bowl. Add dressing, tossing to coat. Arrange lettuce mixture on a platter or 4 large plates. Top with sliced meat. Garnish as desired.

    Current date/time is Wed 22 Nov 2017, 9:54 pm