Recipe: Thai-Inspired Steak Salad w/ Green Beans

Heirloom tomatoes are everywhere right now. The heat of summer has finally paid off in huge, bursting-at-the-seams glories in red, yellow, and green. If you’re in an area that favors beefsteak tomatoes, you’re in luck with this one.

I found some Thai basil at the Farmers’ Market and knew I needed a recipe that used copious amounts of it. I love this stuff. Every time I eat at a Thai restaurant, I order something with basil in it. I can’t resist. If my husband rubbed himself with Thai basil, I’d be in serious trouble of getting a public indecency charge.

So I put it all together. Everything here is seasonal, fresh, and emblematic of summer, even as the days are beginning to shorten and the nights are taking on a cool edge. We may need a blanket these days when we look at the stars, but we can still taste all the sun that went into this salad. Get it while you can.

Thai-Inspired Steak Salad w/ Green Beans

Dressing

1 large tomato (preferably heirloom and garden-fresh)

1 large garlic clove, minced then mashed to a paste with a pinch of salt

2 Tbsp. olive oil

2 Tbsp. fish sauce (or more, to taste)

juice of 1 lime (zest it first for steak, see below)

1/4 cup Thai or Holy basil (regular will sub just fine), finely shredded

2 Tbsp. cilantro, finely chopped

salt and pepper, to taste

Salad

3-4 lbs. sirloin steak

fish sauce, for sprinkling

zest of 2 limes

salt and pepper, to taste

1 lb. green and/or wax beans, trimmed

1 red onion, sliced thinly

1 large, 2-4 smaller, or a handful of cherry tomatoes, cut into wedges

1) Generously S&P the steak, then sprinkle fish sauce and rub lime zest all over both sides. Leave at room temp while you’re making the salad, or wrap it tightly in plastic wrap and put in the refrigerator to marinate, up to 24 hours.

2) Make dressing: Cut tomato in half and grate on large-holed side of a box grater set over a bowl to catch the juices until left with nothing but skin. Add the rest of the ingredients for the dressing to a large bowl, stir together, and set aside.

3) Prepare grill. Steam the green beans until crisp-tender, about 3 minutes in the microwave or 2-4 minutes over the stove. Run under cold water to stop cooking. When cooled off, add beans to bowl with dressing, along with onion and tomatoes.

4) When grill is hot, grill steaks for 4-5 minutes or until good grillmarks appear. Be aware that since sirloin is lower in fat, you want it pink in the middle to maintain its tenderness, so keep an eye on your meat and adjust accordingly for the steak’s thickness. Flip and grill another 4-5 minutes or to desired doneness. Remove steak to a plate, tent with foil, and allow to rest 5 minutes. Slice steak thinly against the grain and serve piled on top of a healthy serving of salad.

Serves 4.

 

 

 

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7 Responses to “Recipe: Thai-Inspired Steak Salad w/ Green Beans”

  1. Looks amazing. Really delicious.

  2. ooh i have some steak im going to try this one out!

  3. But green beans aren’t paleo!? They can be eaten raw but still contain lectins.

    • I feel okay with them. Whole9, who tend to be strict, give them the okay. The Whole30 rules state: “We’re fine with green beans, sugar snap peas and snow peas. While they’re technically a legume, these are far more ‘pod’ than ‘bean’, and green plant matter is generally good for you.”

      Especially when something fresh and local is in season, I tend to go for it. For example, corn and watermelon aren’t on-plan either, but if I eat them once or twice a year, will it kill me? No. Are they delicious and thoroughly enjoyable? Absolutely.

      You can always sub something else, or make a traditional salad to go with it. The dressing would be good on anything. :)

  4. This was very yummy (eating it now.) I had green beans and steak and this is what came up in my google search. I love the dressing. I may use that on other things too.

Trackbacks/Pingbacks

  1. Recipe: Thai-Inspired Steak Salad w/ Green Beans | Paleo Digest - 08/24/2011

    […] Thai-Inspired Steak Salad w/ Green Beans The Paleo Periodical / Posted on: August 24, 2011The Paleo Periodical – Heirloom tomatoes are everywhere right now. The heat of summer has finally paid off in […]

  2. Fresh Links for August 25, 2011 — Delishix - 08/25/2011

    […] Recipe: Thai-Inspired Steak Salad w/ Green Beans […]

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