Wednesday, February 1, 2012

Drive By Steak Post

I'm going to apologize in advance for the short post.  I do have another one in the works but I need to try all the recipe first so it will likely be  LATE Super Bowl post.  But hey, you can use the recipes for next year!

I recently tried this steak recipe after my friends Wendy and Bill turned me back on to London broil.  I have NOT made it as a salad.  I just use all the marinade for the steak and serve it with roasted potatoes and a veggie.  I imagine this marinade would work great for flank steak too.

Grilled Thai Beef Salad


1 pound top-round London broil or flank steak, about 1 to 1 1/2-inches thick
3 tablespoons lime juice, divided (I don't divide it...I throw it in all at once.  I don't get why she says to divide it)
3 tablespoons low-sodium soy sauce
3 tablespoons canola oil
2 tablespoon brown sugar
1 teaspoon minced garlic
1 1/2 teaspoons minced ginger
1 1/4 teaspoons red curry paste or chili-garlic sauce (I use chili garlic sauce.  Sriracha would also work)
1/2 head red-leaf lettuce, torn (about 6 cups)
3 shallots, thinly sliced (about 1/2 cup), divided, for garnish
1/2 cup cilantro leaves, rinsed and dried
1 cup basil leaves, sliced into ribbons

Rinse and pat the meat dry. Place in a sealable plastic bag or small glass dish. In a medium bowl combine 1 tablespoon of the lime juice, soy sauce, canola oil, brown sugar, garlic, ginger and red curry paste. Pour half the mixture into the bag with the meat. Add the remaining 2 tablespoons lime juice to the bag. Seal tightly, and marinate meat in refrigerator at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture refrigerated, to dress the salad.

Spray grill or grill pan with cooking spray and preheat. Grill steak until medium-rare, about 5 minutes per side, depending on desired doneness. Let rest until room temperature then slice thinly against the grain.

Combine lettuce, sliced shallot, cilantro, basil and beef in a salad bowl, reserving a few shallots for garnish. Add the reserved dressing and toss to coat. Divide salad among 4 plates and garnish with reserved sliced shallots.

One of these days I will make it as a salad.  This marinade is SO good and the longer you leave the steak in, the better.
I PROMISE you a post next week with the Super Bowl recipes I tried...well, unless they suck but I doubt they will!  GO GIANTS!!!!

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