Thai-Style Spicy Grilled Beef Salad with Potato Crisps Recipe

Name: Thai-Style Spicy Grilled Beef Salad with Potato Crisps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 1 1/2-pound dry-aged sirloin steak, trimmed of excess fat; Salt; Freshly ground black pepper; 2 tablespoons Asian fish sauce; 2 tablespoons fresh lime juice; 2 tablespoons light brown sugar; 1 stalk of lemongrass, tender inner bulb only, thinly sliced; 1 serrano chile, seeded and minced; 1 garlic clove, minced; 1/2 teaspoon freshly ground white pepper; 1 medium tomatohalved, seeded and cut into 2-by-1/4-inch strips; 1 medium shallot, thinly sliced; 1/2 small cucumberhalved, seeded and thinly sliced; 1/3 cup loosely packed mint leaves; 1/3 cup loosely packed cilantro leaves; 10 leaves basil, cut into ribbons; 1 tablespoon roasted rice powder (see Note); 1 head butter lettuce, leaves separated, for serving; Peanut oil, for frying; 2 baking potatoes, trimmed into a rectangle and sliced crosswise 1/16-inch thick; Kosher salt

Servings: persons

One 1 1/2-pound dry-aged sirloin steak, trimmed of excess fat
Salt
Freshly ground black pepper
2 tablespoons Asian fish sauce
2 tablespoons fresh lime juice
2 tablespoons light brown sugar
1 stalk of lemongrass, tender inner bulb only, thinly sliced
1 serrano chile, seeded and minced
1 garlic clove, minced
1/2 teaspoon freshly ground white pepper
1 medium tomatohalved, seeded and cut into 2-by-1/4-inch strips
1 medium shallot, thinly sliced
1/2 small cucumberhalved, seeded and thinly sliced
1/3 cup loosely packed mint leaves
1/3 cup loosely packed cilantro leaves
10 leaves basil, cut into ribbons
1 tablespoon roasted rice powder (see Note)
1 head butter lettuce, leaves separated, for serving
Peanut oil, for frying
2 baking potatoes, trimmed into a rectangle and sliced crosswise 1/16-inch thick
Kosher salt

1
Prepare the Salad Light a grill or preheat a grill pan.
2
Season the steak with salt and pepper.
3
Grill over high heat until medium-rare, about 4 minutes per side.
4
Let rest for 30 minutes.
5
Prepare the Salad Meanwhile, in a small bowl, whisk the fish sauce with the lime juice, sugar, lemongrass, chile, garlic and white pepper.
6
In a large bowl, toss the tomato with the shallot, cucumber, mint, cilantro, basil and roasted rice powder.
7
Make the Potato Crisps In a large saucepan, heat 2 inches of oil to 375.
8
Line a baking sheet with paper towels.
9
Fry the potato slices in batches until golden and crisp, about 4 minutes.
10
Transfer to the lined baking sheet.
11
Immediately sprinkle with salt.
12
Make the Potato Crisps Slice the steak against the grain 1/4 inch thick.
13
Add the steak to the salad along with the dressing and toss.
14
Add the potato crisps and toss gently.
15
Spoon the salad into the lettuce leaves and serve.

222

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: One 1 1/2-pound dry-aged sirloin steak, trimmed of excess fat, Salt, Freshly ground black pepper, 2 tablespoons Asian fish sauce, and more.

Yes, Thai-Style Spicy Grilled Beef Salad with Potato Crisps falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Thai-Style Spicy Grilled Beef Salad with Potato Crisps

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