Bobby Flay's Grilled Thai-Style Beef Salad

Bobby Flay's Grilled Thai-Style Beef Salad

This is not an authentic recipe but it's really really good and a great way to stretch the steak budget. Believe it or not I don't eat Asian food everyday (although I wouldn't object)but the recipes that I seem to have worked out to be good enough to post oddly have been the Asian ones. I can't even guess at why that is but so be it. I guess the fact that they are generally very healthy, very flavorful and very economical helps :). This recipe is 100% Bobby Flay except that I very often substitute cheaper cuts of steak and slice thin against the grain. It's not as tender as the filet but often times it has more flavor. The rice noodles in the picture were left over from making my pad Thai so I just put them under the salad. Not a bad addition but totally not necessary.


















Recipe: Grilled Spicy Filet Mignon Salad with Ginger-Lime Dressing
Courtesy of Bobby Flay

Ingredients
3 tablespoons soy sauce
1 tablespoon fresh lime juice
1 tablespoon chili paste with garlic (Sambal Oleck)
1 tablespoon peanut oil
2 (12-ounce) filet mignons
Freshly ground pepper

Directions
Whisk soy sauce, lime juice, chile paste, and peanut oil together in a small baking dish. Add the steaks, turn to coat, cover, and let marinate for 30 minutes in the refrigerator. Remove from the refrigerator 15 minutes before grilling. While steak is marinating, make:

Ginger-Lime Dressing:
1/4 cup fresh lime juice
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon finely diced shallot
1 tablespoon finely grated fresh ginger
2 teaspoons sugar
2 tablespoons peanut oil
Salt and freshly ground pepper

Whisk ingredients together in a small bowl. Season with salt and pepper, to taste. Let sit 10 minutes before using.

Then make:

Salad:
1 head Bibb lettuce, torn into bite-size pieces
3 cups mizuna leaves, torn into bite-size pieces
(If you have these great but I generally use a mix of whatever I have on hand like romaine and napa cabbage)
1/4 cup chiffonade Thai basil or regular basil, optional
1/2 English cucumber, halved and cut crosswise into 1/4-inch thick slices
2 carrots, julienned
5 radishes, thinly sliced
8 each yellow and red cherry tomatoes, halved
Ginger Lime Dressing, recipe follows
Salt and ground black pepper

Combine all salad ingredients in a large bowl.

Heat grill to high. Remove steaks from marinade and pat dry. Season both sides with pepper and grill for 3 minutes per side or until slightly charred and cooked to medium-rare doneness. Remove from the grill, let rest 5 minutes, and slice into 1/4-inch thick slices.

Toss salad with half of the dressing and season with salt and pepper. Transfer to a platter, top with the steak, and drizzle the remaining dressing over the top.