July 28, 2016
Flank Steak With Thai Salad
Floyd Cardoz, Bravo’s Top Chef Season 3 winner, shares a recipe for Flank Steak With Thai Salad from his new cookbook Flavorwalla.
I especially like [this dish] during the summer because the steak doesn’t have to be served hot to be delicious. I love beef, but I believe that for reasons of both health and the environment, it’s important to keep our beef consumption in balance. One pound of beef is plenty for four when it’s served with this generous herb and green onion salad. When I want to make dinner even more substantial, though, I add whatever looks good in the garden or at the farmers’ market. Romaine, cucumbers, or radishes — just about anything would be great in this salad. Except green bell peppers. I hate raw green bell peppers. But you can certainly add them if you feel differently.
Yield: Serves 4
- In a large ziplock bag, combine the oil, garlic, and a generous pinch each of salt and pepper. Seal the bag and rub the mixture around a bit to blend it together. Add the steak and massage the bag to coat the steak with the marinade. Seal the bag and refrigerate for 4 hours. (If you leave the salt out, you can marinate the steak for up to 24 hours.)
- In a large bowl, combine the fish sauce, oil, lime juice, sugar, ginger, and Thai chile; stir. Cover and set aside at room temperature for 15 minutes to 2 hours.
- Prepare a high-heat grill. Remove the bag with the steak from the refrigerator and let stand at room temperature while the grill heats.
- Remove the steak from the marinade and salt it on both sides if you did not add salt to the marinade. Grill for about 6 minutes per side for rare, or to the desired doneness. Transfer the steak to a cooling rack to rest for 6 minutes.
- Meanwhile, add the scallions, Thai basil, cilantro, mint, and red onion to the bowl with the vinaigrette. Toss gently to combine.
- Slice the steak against the grain and arrange on a serving platter. Spoon the salad over the steak and serve.