Best Spicy Thai Steak Salad Recipes

THAI-STYLE SIRLOIN STEAK WITH RED CURRY SAUCE AND SPICY CARROT SALAD image

Categories Beef

Yield 4 servings

Number Of Ingredients 11

1-1/2 lb. sirloin steak
Kosher salt and freshly ground black pepper
2 Tbs. canola oil
3 Tbs. fresh lime juice
2 Tbs. fish sauce
2 tsp. light brown sugar
6 medium carrots, peeled and grated
1/4 cup tightly packed fresh cilantro, roughly chopped
1-2 jalapeño or serrano chiles, stemmed, seeded, and finely chopped
2/3 cup canned unsweetened coconut milk
1 Tbs. Thai red curry paste

Steps:

Season the steak all over with 1-1/2 tsp. salt and 1/4 tsp. pepper. Heat 1 Tbs. of the oil in a large heavy-duty skillet over medium-high heat. Cook the steak, flipping once, until well browned outside and medium rare inside, 10 to 12 minutes total. Meanwhile, put the remaining 1 Tbs. oil, 2 Tbs. of the lime juice, 1-1/2 Tbs. of the fish sauce, and 1 tsp. of the sugar in a large bowl and whisk to combine and dissolve the sugar. Add the carrots, cilantro, and chiles and toss well to coat. When the steak is done, transfer to a large plate, loosely cover with foil, and keep warm. Return the skillet to the stovetop over medium-low heat. Add 1/3 cup water and bring to a boil, scraping with a wooden spoon to release any brown bits. Add the coconut milk, curry paste, and the remaining 1 Tbs. lime juice, 1/2 Tbs. fish sauce, and 1 tsp. sugar; cook, whisking constantly, until thickened and fragrant, 4 to 5 minutes. Season to taste with salt and pepper. Thinly slice the steak across the grain and transfer to plates. Spoon the sauce over the top and serve with the carrot salad on the side.

SPICY THAI STEAK SALAD image

Yield 4 servings

Number Of Ingredients 9

1 pound steak (flank, top sirloin)
1 to 2 fresh red chilies (bird's eye preferred)
3 cloves fresh garlic, peeled
1 tablespoon sugar
4 tablespoons fish sauce
4 tablespoons fresh lime juice
2 medium onions, thinly sliced
1 packet chives, sliced into 1-inch lengths
1 handful cilantro, roughly chopped

Steps:

In a pan or on the grill, sear the unseasoned steak until browned well on both sides, and cook to medium rare or desired temperature. Allow the steak to rest while you prepare the other ingredients. 2. In a mortar and pestle, mash together the garlic and chilies to create a paste. Scrape the paste into a large bowl, and add the lime juice, fish sauce, and sugar. Mix well to dissolve the sugar. Add the thinly sliced onions, chives, and cilantro, and toss well to combine. Next, slice the steak into thin, even slices across the grain, and add to the salad. Mix again thoroughly and allow to marinate for at least 30 minutes for the flavors to meld.