Thai Weeping Tiger Grilled Beef Salad
This Thai beef salad is named after the famous grilled beef dish in Thailand, "Weeping Tiger Beef." It's perfect for a summer dinner or special lunch.
- Serves: 2 persons
- 1to 2 skirt steaks
- 5to 6 cups salad greens (or enough for 2 people)
- 2scallions ( green onions , finely sliced)
- 1tomato (sliced)
- ⅓cup cilantro (fresh, chopped)
- 8to 10 leaves mint (chopped)
- ¼cup peanuts (chopped, or cashews )
- 2tablespoons fish sauce
- 2tablespoons soy sauce
- 2teaspoons sugar
- 2cloves garlic (minced)
- ¼teaspoon coriander (seed, ground)
- ⅛teaspoon black pepper (ground)
- 1to 2 tablespoons fish sauce
- 3tablespoons lime juice (or lemon juice )
- 1 ½tablespoons soy sauce
- ½to 1 chili pepper (red, fresh, minced or 1/8 to 1/2 teaspoon cayenne pepper or chili flakes. to taste)
- 1to 2 teaspoons brown sugar (to taste)
Step 1Gather the ingredients.
Step 2Stir marinade ingredients together in a cup and spoon over steaks, turning them to ensure all sides are saturated. Set in the refrigerator to marinate at least 20 minutes or up to 4 hours.
Step 3Stir dressing ingredients together in a cup, adjusting the fish sauce according to your desired level of saltiness. It should taste tangy with a balance of sweet and sour, spicy and salty.
Step 4Place greens in a large salad bowl and add the onion, tomato, coriander, and mint. Set aside.
Step 5Warm up your grill and lightly brush with vegetable oil. Grill steaks until cooked on the outside and slightly red on the inside (in Thailand this steak is served quite rare on the inside). Any leftover marinade can be brushed on after the first turning.
Step 6Slice steak thinly and place over the salad along with 3/4 of the peanuts. Drizzle dressing over and toss. Portion out into bowls or individual plates and add a final topping of chopped peanuts and coriander.