Inspired by flavorful Thai beef salad, this version adds mango and tomatoes to the spicy greens along with grilled steak and the pungent dressing one might expect. Asian red rice makes this salad especially striking, but you can substitute white or brown rice if you prefer.
Steak Salad with Red Rice, Yellow Tomatoes and Mango
For the marinade:
- 1/4 cup (2 fl. oz. /60 ml) soy sauce
- 2 Tbs. fresh lime juice
- 1 Tbs. Asian fish sauce
- 2 Tbs. coconut sugar or turbinado sugar
- 1 large garlic clove, thinly sliced
- 1/2 tsp. peeled and grated fresh ginger
- 1/4 tsp. freshly ground pepper
- 1/4 cup (2 fl. oz. /60 ml) peanut oil
- 1 lb. (500 g) flank steak
- 3 cups (15 oz./470 g) cooked Himalayan red rice or other red rice
- 2 cups (2 oz./60 g) baby arugula
- 2 green onions, including tender green tops, thinly sliced
- 1 cup (1 oz./30 g) watercress sprigs
- 1 carrot, julienned
- 1/2 cup (1/2 oz./15 g) fresh cilantro, coarsely chopped
- 1/2 cup (1/2 oz./15 g) fresh mint leaves
- 1/2 pint (3 oz./90 g) yellow grape tomatoes
- 3 Tbs. fresh lime juice
- 2 Tbs. Asian fish sauce
- 1 Tbs. sambal oelek
- 2 tsp. honey
- 1/2 tsp. salt
- 3 Tbs. peanut oil
- 1 cup (6 oz./185 g) diced mango
- Chopped peanuts for garnish (optional)
1. To make the marinade, in a small bowl, whisk together the soy sauce, lime juice, fish sauce and sugar until the sugar dissolves. Add the garlic, ginger and pepper. Whisk in the peanut oil. Transfer the marinade to a large sealable plastic bag, add the meat and seal the bag, pressing out the air. Massage the marinade into the steak. Set the bag on a plate and chill for at least 6 hours and up to 24 hours, turning the bag several times.
2. Prepare a charcoal or gas grill for direct grilling over medium-high heat, or preheat a stove-top grill pan over medium-high heat.
3. Remove the steak from the marinade and pat dry with paper towels. Grill, turning the meat every 2 minutes, until grill-marked and an instant-read thermometer inserted into the thickest part registers 120°F (49°C) for medium-rare, 8 to 10 minutes. Transfer the meat to a cutting board and let it rest for 10 minutes. Cut the steak across the grain on the diagonal into thin slices. (At this point, the steak can be transferred to a plate, covered with plastic wrap and refrigerated for up to 1 day.)
4. In a large mixing bowl, combine the steak, rice, arugula, green onions, watercress, carrot, cilantro, mint and tomatoes. In a small bowl, whisk together the lime juice, fish sauce, sambal oelek, honey and salt until the salt dissolves. Vigorously whisk in the peanut oil. Pour the dressing over the salad and gently toss until coated.
5. Divide the salad among 6 plates. Top each salad with the diced mango, garnish with peanuts and serve Serves 6.
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