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Grilled Beef Salad

Grilled Beef Salad recipe image
This Grilled Beef Salad combines tender, five-spice rubbed flank steak with a refreshing mix of crisp vegetables and savory rice noodles. The dish is brought together by a zesty dressing made from lime juice, fish sauce, and brown sugar, balanced with the aromatic warmth of lemongrass-infused oil. Crunchy sugar snap peas, shredded carrots, and cucumbers provide a satisfying texture contrast to the juicy beef. Topped with crispy shallots and fresh herbs, it offers a complex blend of sweet, salty, and tangy flavors. Perfect for a warm summer dinner or a hearty lunch, this bowl-style salad is both visually stunning and deeply satisfying, making it a wonderful choice for entertaining or a quick weeknight meal.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 2746.2
Description
This Grilled Beef Salad combines tender, five-spice rubbed flank steak with a refreshing mix of crisp vegetables and savory rice noodles. The dish is brought together by a zesty dressing made from lime juice, fish sauce, and brown sugar, balanced with the aromatic warmth of lemongrass-infused oil. Crunchy sugar snap peas, shredded carrots, and cucumbers provide a satisfying texture contrast to the juicy beef. Topped with crispy shallots and fresh herbs, it offers a complex blend of sweet, salty, and tangy flavors. Perfect for a warm summer dinner or a hearty lunch, this bowl-style salad is both visually stunning and deeply satisfying, making it a wonderful choice for entertaining or a quick weeknight meal.
Ingredients
  • 3 Tablespoons white sesame
  • &# 226;ÂÂ2 lb sugar snap peas,
Directions
  1. 1
    Prepare the crispy shallots by frying thinly sliced shallots in oil until golden and crisp; drain and set aside.
  2. 2
    In a small frying pan over medium-low heat, warm oil with bruised lemongrass stalks until fragrant, about 5 minutes.
  3. 3
    Strain the oil to remove the lemongrass and set the infused oil aside for basting.
  4. 4
    In a large bowl, whisk together lime juice, fish sauce, vinegar, brown sugar, and minced garlic to create the dressing.
  5. 5
    Cook rice noodles according to package instructions, drain well, and toss with half of the dressing.
  6. 6
    Season the flank steak with five-spice powder, salt, and pepper, then let it sit at room temperature for 15 minutes.
  7. 7
    Heat a cast-iron grill pan or outdoor grill over high heat and brush with the lemongrass-infused oil.
  8. 8
    Grill the steak for about 5 minutes per side for medium-rare, basting occasionally with reserved oil.
  9. 9
    Transfer the steak to a cutting board, cover loosely with foil, and let rest for 5 minutes.
  10. 10
    While the steak rests, toss shredded carrots, cucumber, mint, and lime juice in a separate bowl; season with salt and pepper.
  11. 11
    Divide the dressed noodles among four serving bowls.
  12. 12
    Top the noodles with the carrot-cucumber salad and fresh bean sprouts.
  13. 13
    Slice the rested steak thinly against the grain.
  14. 14
    Distribute the sliced beef over the bowls.
  15. 15
    Finish with crispy shallots, sliced jalapeños, lime wedges, and fresh mint leaves.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 2746.2kcal
% Daily Value *
Total Fat 30.0g47%
Saturated Fat 5.6g28%
Cholesterol 0.0mg0%
Sodium 45.2mg2%
Total Carbohydrate 565.0g189%
Dietary Fiber 75.0g300%
Sugars 28.8g
Protein 97.5g195%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beef, thai, salad, grilled, flank steak, lemongrass, lime, fish sauce, noodles, vegetables, crispy shallots, five-spice, fresh, healthy, dinner, summer, asian-inspired, flavorful, quick, easy
Read it online: https://www.chefs-mate.com/recipe/grilled-beef-salad-5/