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“A classic Thai dish. My idea of a perfect Thai meal: Chicken Satay, Pad Thai, Spicy Beef Salad and Thai Iced Tea. Prep time does not include 1 hour of chilling time for dressing. Nothing really substitutes for lemongrass. Try looking for it in a local Asian market.”
READY IN:
32mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine tomato, onion, cucumber and chopped green onions.
  2. Set aside.
  3. Rub steak with 1/2 teaspoon salt and 1 teaspoon coriander.
  4. Process remaining 1 teaspoon salt, 1 teaspoon coriander, Thai peppers, lemongrass, fresh lemon juice, rice wine vinegar, fish sauce, vegetable oil, and sugar in a food processor until smooth.
  5. Chill dressing for 1 hour.
  6. Grill steak, covered with grill lid, over medium-high heat (350°-400°F) for 6 minutes on each side or to desired degree of doneness.
  7. Let stand 5 minutes.
  8. Thinly slice steak.
  9. To serve, place steak and vegetable mixture in a large bowl, drizzle with dressing, tossing to coat.
  10. Serve over salad greens; garnish with sliced green onions, if desired.

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