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Spicy Thai Steak Salad
RecipeBeef Cuts
Spicy Thai Steak Salad
Why is the Flat Iron Steak showing up everywhere? Because this menu-friendly marvel has it all—flavor, tenderness, versatility and value. Marinate* it in a sweet-spicy Thai Dressing (reserving half the dressing), then grill. Now, toss a salad of mixed lettuces and julienned green cabbage in the reserved dressing and top with a tangle of Thai basil, cilantro and mint. Slice beef, fan around salad, and add garnish.
Yield: 24 servings
Spicy Thai Marinade & Dressing: 
1. To make Spicy Thai Marinade & Dressing: Whisk together all ingredients until well blended. Yield: About 12 cups
Fresh lime juice6 cups
Nuoc nam (Vietnamese fish sauce)3 - 4cups*
Light brown sugar1 1/3 pounds
Nam prik pao (Vietnamese chili bean paste)2/3 cup
Vietnamese chili garlic sauce2/3 cup
Marinated Beef: 
2. To make marinated beef: Place flat iron steaks in non-reactive container; pour 6 cups Spicy Thai Marinade & Dressing over steaks, turn to coat. Cover and refrigerate 20 minutes to 2 hours. Turn steaks once during marination.
Beef Shoulder Top Blade Steaks** (Flat Iron-IMPS/NAMP 1114D)12 pounds
3. For each serving, to order: Grill 1 flat iron steak to medium rare to medium doneness. Carve steak into 1/2-inch-thick slices. Mix 3 cups lettuce and

1/2 cup cabbage; mound on plate. Scatter 1/2 cup herbs, 2 Tbsp. sliced cucumber, 2 Tbsp. red onion, 2 Tbsp. papaya, 1 Tbsp. green onion and 1 Tbsp. shallots on top; sprinkle with 2 Tbsp. peanuts.

Fan steak slices around salad; drizzle salad and steak with 1/4 cup Spicy Thai Marinade & Dressing.
Mixed lettuces72 cups
Julienned green cabbage12 cups
Mixed herbs (Thai basil, cilantro, mint)12 cups
Thinly sliced cucumbers3 cups
Thinly sliced red oinions3 cups
Julienned green papaya3 cups
Thinly sliced green onions1 1/2 cups
Fried shallots1 1/2 cups
Chopped roasted peanuts3 cups

Nutrition information per serving: 637 calories; 33 g fat(10 g saturated fat; 14 g monounsaturated fat); 141 mg cholesterol; 2023 mg sodium; 37 g carbohydrate; 8.2 g fiber; 52 g protein; 15.7 mg niacin; 1.0 mg vitamin B6; 10.1 mg vitamin B12; 7.8 mg iron; 67.4 mg selenium; 16.4 mg zinc; 200.9 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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