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 juice||6 cups|
|Nuoc nam (Vietnamese fish sauce)||3 - 4cups* |
|Light brown sugar||1 1/3 pounds|
|Nam prik pao (Vietnamese chili bean paste)||2/3 cup|
|Vietnamese chili garlic sauce||2/3 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 lettuces||72 cups|
|Julienned green cabbage||12 cups|
|Mixed herbs (Thai basil, cilantro, mint)||12 cups|
|Thinly sliced cucumbers||3 cups|
|Thinly sliced red oinions||3 cups|
|Julienned green papaya||3 cups|
|Thinly sliced green onions||1 1/2 cups|
|Fried shallots||1 1/2 cups|
|Chopped roasted peanuts||3 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.