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Thai Salad with Grilled Dry-Aged Beef
Curtis Stone's Thai Beef Salad
Nathan Congleton / TODAY
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(39 rated)

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.


    • 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


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.

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

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