The Legal Team** of Kitchen Mischief does not support this “mischief proof” claim and cannot be held responsible for any mischief that you might experience in the preparation of this recipe due to personal negligence, lack of attention, or simple human error. Examples include but are not limited to the following:
• Mummy-blackened steaks due to grilling forgetfulness
• Cafeteria-style mushy steaks due to chronic over-marinating
• Jaw injuries due to improper slicing of steak and therefore necessary excessive mastication
**Legal Services provided by Peter the Kat
Easy. Delicious. Fast. Virtually Mischief-Proof. All of these describe the dish below, which is my take on an Asian-inspired entree salad (I’m calling it ‘Thai’ cause that sounds fancier). Two Birmingham restaurants feature this dish, Surin and 26; here’s a version you can make at home. Really quick, here are a few reasons why I think you’ll love this salad and make it again and again:
1. It marinates in a ziploc bag, so there’s minimal mess.
2. You reduce the marinade to make the dressing, so it cuts effort and waste.
3. You can marinate it a day ahead, so cook time is less than 20 minutes.
4. Ummm, it’s a salad, so it’s reasonably healthy!
Thai Steak Salad
Makes two large salads or four small ones
For the Awesome Asian Marinade:
It may seem like a lot of ingredients for the marinade, but many are staples and the others you can sub out without severe impact to the overall flavor. You can also double the recipe if you like lots of dressing. 😉
Chunk of ginger, minced (about 1 TBSP)
Four large garlic cloves, minced
Zest and juice of one lime
1 tsp srihacha sauce (or 1/4 tsp red pepper flakes)
1/3 cup soy sauce
1/8 cup rice wine vinegar
1 tsp sesame oil (can use canola)
1-2 tsp honey
½ tsp Chinese five-spice powder (if you have it)
splash of fish sauce ( if you have it)
For the Salad:
1 flank steak
2 hearts of romaine lettuce, chopped
1 pint cherry tomatoes, halved
half a red onion, sliced
mandarin orange segments (optional)
Making the Marinade
Okay, let’s get started! Mix all of the marinade ingredients together in a bowl. Add steaks and marinade to a ziploc bag. Place the bag in a bowl (to prevent leak accidents) and throw it in the fridge. Done! I like to marinate this overnight, but an hour is fine if you’re rushed.
Grilling and Assembly
Pull the marinated meat out of the fridge about a half hour before you want to grill it so it comes to room temp. At this point, you can go ahead and pour the marinade into small saucepan and get it simmering (bring it to a boil then reduce to low). Meanwhile, get your side dish going (I’ll give my Green Rice recipe below) and prep your salad components (chop lettuce, slice onions and tomatoes).
Grill steak at medium-high for 8-10 minutes per side, with the grill covered. This will yield a flank steak that has a good crust, but a medium-ish inside, which is what you should aim for to avoid having a Beef Jerkey Salad. Let it rest, then slice across the grain. Here’s a link to help with that.
Last part: Divide lettuce between plates, add tomatoes and onions and drizzle with half of the reduced marinade. Top with steak, and drizzle with remaining marinade. Throw on the mandarins, add your side, and dinner is done!
What’s this noise about Green Rice?
I always make this rice dish to accompany the salad. Just prepare white rice as directed (i use chicken broth instead of water), then at the end, stir in a handful of cilantro and sliced green onions. Enjoy!
Sorry…one more TIP:
If it’s looking like you’re going to have less dressing than you want, add a little low-sodium chicken broth during the reduction process. It’ll thin it out a bit, but will stretch your dressing without messing up the flavor.