Looking forward to holiday season? We've got you covered with deals on everything you need to prep for the festivities!

Thai Salad with Grilled Dry-Aged Beef
Curtis Stone's Thai Beef Salad
Nathan Congleton / TODAY
print recipe
Rating:
5.0 (1 rated)
Servings:
4

This delicious salad pairs fresh herbs, crisp greens and veggies with hearty steak for a light summer meal that's also filling. The easy Asian-inspired dressing adds tons of flavor and complements the richness of the meat.

Ingredients

    • 2 tablespoons grapeseed oil, plus more for brushing
    • 3 tablespoons fresh lime juice
    • 3 tablespoons Asian fish sauce
    • 1 clove garlic, quartered
    • 1 small Thai chile, seeded, coarsely chopped
    • 2 teaspoons peeled grated fresh ginger
    • 1 teaspoon sugar
    • Salt and freshly ground pepper
    • 1 pound dry-aged New York steak, about 1 inch thick
    • 3 heads gem lettuce, leaves separated (and torn if large)
    • 3/4 pound assorted heirloom cherry tomatoes, halved
    • 1/2 English hothouse cucumber, halved and cut into 1/4-inch thick slices
    • 1/2 large red onion, thinly sliced
    • 2 green onions, thinly sliced
    • 1/2 cup basil leaves
    • 1/2 cup cilantro leaves
    • 1/2 cup mint leaves

Preparation

1. Preheat grill to high heat.

2. Brush steak with oil and season with salt and pepper. Grill until the charred outside, about 4 minutes per side for medium-rare doneness. Transfer to a work surface and rest for 5 minutes.

3. In a blender, puree 2 tablespoons oil, lime juice, fish sauce, garlic, chile, ginger and sugar. Season with salt and pepper to taste.

4. In a bowl, toss lettuce, tomatoes, cucumber, onion, green onions, basil, cilantro and mint with two-thirds of dressing. Divide among plates.

5. Thinly slice steak across the grain and serve alongside the salad. Drizzle the remaining dressing over the steak and salad.

Related video

Closed Captioning
apply | reset x
font
size
T
T
T
T
color

Make Curtis Stone's dry-aged steak and Thai beef salad

Play Video - 4:26