Fresh From Nancy's Garden

A Fun Place For Gardening Tips and Great Recipes

Thai-Style Steak Salad ala Martha Stewart

When I need inspiration for a great idea for dinner I always turn to my two favorites–Martha Stewart and Ina Garten. I love the simplicity of their meals and their recipes are foolproof. But I admit, sometimes I tweak them just to change things up. But this Thai-Style Steak Salad is pure Martha Stewart–my only change was to grill the steak on the BBQ instead of cooking it a skillet.

If the snow is too deep on your patio, you can use a skillet, but just remember, when spring arrives, try BBQing the steak–it’s just that much better.

This is my new favorite–it’s really tasty and super easy and quick to make.

  • 1/4 cup freshly squeezed lime juice
  • 1 TBS soy sauce
  • 1 TBS sugar
  • 1/4 to 1/2 tsp red pepper flakes (I used 1/2 tsp)
  • 3 TBS vegetable oil
  • 2 boneless rib-eye steaks (each 8 oz. and 3/4 inch thick)
  • coarse salt and ground pepper
  • 1/2 lb. carrots–3 to 4 medium
  • 1 medium head romaine lettuce, cut crosswise into 1-inch ribbons
  • 1/2 cup fresh mint leaves
  • 1 cup fresh bean sprouts (optional)
  • 1/3 cup salted peanuts, chopped (optional–but really tasty)

1. Make the marinade: In a medium bowl or measuring cup, whisk together lime juice, soy sauce, sugar, red pepper flakes, and oil. 

2. Season steaks with salt and pepper; place in a baking dish. Pour 1/4 of the marinade over the steaks. Reserve the rest–it will be the dressing. Turn steaks to coat. Marinate up to 30 minutes. Cook on BBQ until medium–about 6 minutes a side. Remove from grill and let rest for at least 8 minutes.

3. Use a vegetable peeler to cut carrots into long ribbons.

4. Chop peanuts and mint.

5. Begin to assemble. Add lettuce to a large salad bowl.

6. Add mint and carrots. 

7. After the steak has rested, slice across the grain into 1/4-inch-thick slices. 

8. Transfer to a large bowl and toss with the reserved marinade.

9. Add steak to salad bowl with the lettuce and mint; toss to combine. 

10. Divide salad among four shallow bowls. Sprinkle with bean sprouts and peanuts. 

I think you’ll like this one a lot–it’s quicker than going for Thai take-out and a lot healthier.

And here’s a big welcome to my new readers in Bermuda. Remember, read it first at Stu News.

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