Thai Chili Steak Salad Recipes

Steps:

• Heat oven to 400°F.
• Cut cream cheese into 8 slices; cut each slice diagonally in half. Place in single layer on parchment-covered baking sheet. Spray with cooking spray. Bake 10 min. or until golden brown. Set aside.
• Turn oven setting to Broil. Broil steak 6 to 8 min. on each side or until medium doneness (160ºF). Let stand 5 min. Cut across the grain into thin slices.
• Cover 6 plates with greens; top with beans, corn, onions, cream cheese and meat. Mix chili sauce and next 5 ingredients; drizzle over salads. Top with nuts.

Steps:

• Cook the noodles as normal and prepare all the vegetables while the noodles are cooking. When they are done rinse under cold water and add to the salad.;
• Mix all of the ingredients together in a jam jar, shake and pour over the salad. Garnish with cashew nuts or sesame seeds.;

Steps:

• Make marinade: In a medium bowl or liquid measuring cup, whisk together lime juice, soy sauce, sugar, red-pepper flakes, and oil. Season steaks with salt and pepper; place in a baking dish. Pour 1/4 of marinade over steaks (reserve remaining marinade); turn steaks to coat. Let steaks marinate up to 30 minutes.
• In a large skillet, cook steaks on medium-high heat, turning once, 2 to 3 minutes per side for medium-rare. Transfer to a cutting board; tent loosely with aluminum foil, and let rest, 5 to 10 minutes. Slice steaks across the grain into 1/4-inch-thick slices; halve slices crosswise. Transfer to a large bowl, and toss with reserved marinade.
• With a vegetable peeler, cut carrots into long ribbons. Add to steak in bowl, along with lettuce and mint; toss to combine. Divide salad among 4 shallow bowls. Sprinkle with bean sprouts and peanuts, if desired.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Sprinkle pepper and salt onto flank steak.
• Cook steak on preheated grill until desired doneness is reached, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
• Whisk lime juice, soy sauce, brown sugar, fish sauce, garlic, and chile-garlic sauce together in a bowl.
• Mix romaine lettuce, mint, cilantro, and basil together in a bowl; spoon about 6 tablespoons lime juice mixture over romaine mixture. Toss to coat.
• Cut steak into strips and place strips into remaining lime juice mixture; let sit for steak to marinate, 1 to 2 minutes. Place steak on romaine mixture.

Steps:

• Heat grill or broiler.
• Combine lime juice, fresh cilantro, brown sugar, Thai fish sauce, chili paste and garlic; stir until sugar dissolves.
• RESERVE half of this mixture for use later.
• Combine other half of lime mixture and steak in a large zip-loc bag.
• Seal and marinate in refrigerator for about 10 minutes, turning once.
• Remove steak from bag; DISCARD MARINADE.
• Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness.
• Let stand 5 minutes.
• Cut steak diagonally across the grain into thin slices.
• Combine tomatoes, onions, lettuce, cucumber and mint in large bowl; toss gently to combine.
• Divide salad evenly among 6 plates.
• Top each serving with about 3 ounces of steak, drizzle each serving with RESERVED lime mixture.

Steps:

• In a large bowl, stir together the green onions, lemon grass, cilantro, mint leaves, lime juice, fish sauce, chili sauce and sugar until well combined and the sugar is dissolved. Adjust the flavor, if desired, by adding more sugar and/or fish sauce. Set aside.
• Cook the steak over high heat on a preheated grill for approximately 4-6 minutes on each side, until it is cooked medium. Do not overcook the meat! Remove from heat and slice into thin strips. Add the meat and its juices to the sauce and refrigerate, tightly covered, for at least 3 hours.
• Tear the lettuce into bite size pieces and place in a salad bowl. Arrange the cucumber on top of the lettuce, and then pour the meat and sauce over. Top with the cherry tomatoes and garnish with fresh cilantro leaves.