Thai Grilled Beef Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 main-course servings
- 1/3 cup chopped fresh cilantro
- 1/2 cup chopped green onion tops
- 5 tablespoons fresh lime juice
- 2 large shallots, thinly sliced
- Carbohydrate 21 g(7%)
- Cholesterol 119 mg(40%)
- Fat 35 g(54%)
- Fiber 7 g(26%)
- Protein 37 g(73%)
- Saturated Fat 15 g(77%)
- Sodium 1189 mg(50%)
- Calories 535
Preparation Combine sliced cabbage, 2 tablespoons lime juice, and 1 tablespoon fish sauce in large bowl; toss to blend. Season with salt and pepper; set cabbage mixture aside for up to 30 minutes. Prepare barbecue (medium-high heat). Sprinkle steaks with salt and pepper. Grill until cooked to desired doneness, 3 minutes per side for medium-rare. Transfer steaks to work surface; cut crosswise into thin slices. Place sliced steaks in large bowl. Add shallots, onion tops, cilantro, mint, lemongrass, and chili, then remaining 3 tablespoons lime juice and 2 tablespoons fish sauce. Toss to blend. Season salad with salt and pepper. Divide cabbage mixture among 4 plates. Top each with beef salad. Available at Asian markets and many supermarkets.
Preparation Combine sliced cabbage, 2 tablespoons lime juice, and 1 tablespoon fish sauce in large bowl; toss to blend. Season with salt and pepper; set cabbage mixture aside for up to 30 minutes. Prepare barbecue (medium-high heat). Sprinkle steaks with salt and pepper. Grill until cooked to desired doneness, 3 minutes per side for medium-rare. Transfer steaks to work surface; cut crosswise into thin slices. Place sliced steaks in large bowl. Add shallots, onion tops, cilantro, mint, lemongrass, and chili, then remaining 3 tablespoons lime juice and 2 tablespoons fish sauce. Toss to blend. Season salad with salt and pepper. Divide cabbage mixture among 4 plates. Top each with beef salad. Available at Asian markets and many supermarkets.
