Thai Steak & Bok Choy Salad
This flavorful grilled skirt steak salad is a perfect blend of tender beef, zesty dressing, and crisp greens. The steak is seasoned to perfection and grilled to juicy perfection before being sliced and layered on a bed of mixed greens, fresh mint, and delicate baby bok choy. Tossed in a tangy lime dressing with hints of garlic and soy, this salad is a wholesome and satisfying dish that is sure to delight your taste buds.
— Constant Cookbook
Ingredients
- 1 1/4 lb. skirt steak, at room temperature
- 2 Tbs. plus 1/4 cup canola oil
- Salt, to taste
- 1/4 tsp. freshly ground pepper, plus more, to
- taste
- Juice from 2 limes
- 2 garlic cloves, minced
- 1 shallot, minced
- 1 tsp. hot or spicy mustard
- 1 Tbs. soy sauce
- 2 Tbs. Asian fish sauce
- 5 oz. mixed baby greens
- 1/4 cup fresh mint leaves
- 2 heads baby bok choy, bases, tops and tough
- leaves trimmed and thinly sliced crosswise
Instructions
- <b>Season the steak and make the dressing</b>
- Prepare a gas or charcoal grill for direct grilling over high heat. Alternatively, preheat a grill pan over high heat.
- Brush both sides of the steak with the 2 Tbs. oil and season generously with salt and pepper. In a large bowl, whisk together the lime juice, garlic, shallot, mustard, soy sauce, fish sauce and the 1/4 tsp. pepper. Gradually whisk in the 1/4 cup oil until smooth.
- <b>Grill the steak</b>
- Place the steak on the grill rack or in the grill pan and cook, turning once, 2 to 4 minutes per side for rare to medium-rare. Transfer to a cutting board and let stand for 5 to 10 minutes.
- <b>Assemble the salad</b>
- Add the mixed greens, mint and bok choy to the dressing and toss to coat evenly. Arrange on plates. Cut the steak on the diagonal across the grain into thin slices. Place the slices on the greens and serve. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <I>Salad,</I> by Brigit L. Binns (Oxmoor House, 2007).
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