Monday’s Bread Bowl: Thai-Style Beef Salad

Dress it sweet and tangy

This cool veggie salad has a load of beef flank steak that’s seasoned just right to refresh your palette.  Here’s the recipe:

What you will need:

1 cast-iron skillet

1 large salad bowl. glass
1 medium-sized bowl, glass

1 cutting board

Plastic wrap

Non-stick cooking spray

2 cups broccolini, chopped into bite-sized pieces 

Juice of 2 lemons

1 small yellow onion, thinly sliced into bite-sized pieces

1 large cucumber, seeded and chopped into small pieces

3 tablespoons fish sauce

1 flank steak cut, 1– 1 ½ lbs

½ habanero pepper, minced

1 tablespoon granulated sugar

1/3 cup fresh cilantro, coarsely chopped

Pinch of salt and pepper

Cooking & Directions:

Heat skillet on medium-high heat until hot.  Spray pan’s cooking surface with non-stick cooking spray.  Season flank steak on both sides with salt and pepper.  Place flank steak cut in pan.  Allow meat to brown and sear on each side but do not cook meat until well done.  Remove steak and set aside to rest.  Next, combine broccolini, cucumber, onion, and cilantro in mixing bowl.  Toss well and set aside.

Carefully shred or thinly slice the flank steak on cutting board.  Combine fish sauce, lemon juice, habanero, and sugar in medium-sized bowl.  Mix well.  Add beef to lemon juice mixture and toss well so that meat can absorb flavors.  In fact, let meat marinade for at least 15 - 20 minutes in sugar solution.

Now, add ingredients in medium-sized bowl to larger bowl of veggies.  Toss well.  Cover salad with plastic wrap and chill for at least 3 hours.  Serve chilled.