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  • juliearnan1

Thai Steak Salad

Servings: 6


For the marinade:

  • A 2-pound flank steak

  • 1/4 cup soy sauce

  • 2 TB fresh lemongrass, minced (about 1 stalk)

  • 2 tsp freshly ground black pepper

For the sauce:

  • 3 TB fresh lime juice

  • 2 TB fish sauce

  • 2 TB fresh lemongrass, minced (about 1 stalk)

  • 1 TB crushed red pepper flakes

  • 1/2 tsp sugar

  • 1 TB reserved marinade

  • 1 onion, thinly sliced

  • 1/2 cup fresh mint leaves

  • 1/4 cup fresh cilantro leaves

  • sesame seed for garnish


  1. Mix the soy sauce, lemongrass, and black pepper together and rub on both sides of the flank steak. Place in a large glass dish and cover with plastic wrap. Let it sit at room temperature for 30 minutes.

  2. To cook: heat the grill to MH heat. Reserve 1 TB of marinade for sauce. Grill the steak 4 minutes on each side so it is still pink in the center.

  3. Let the steak rest for 5-10 minutes.

  4. Slice lengthwise, then into 1/4-inch strips.

  5. Heat a large wok or saute pan over MH heat. Add the lime juice, fish sauce, lemongrass, red pepper flakes, and sugar. Heat until hot.

  6. Add in the steak and the reserved marinade, onion, mint, and cilantro. Stir until combined and remove from the heat.

  7. Transfer everything to a serving dish and sprinkle with sesame seeds.

  8. Serve with rice.

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