Breville Test Kitchen

Grilled Thai Beef Salad

This colorful, healthy salad is ready to eat in as little as 30 minutes. The dressing is a perfectly balanced combination of sweet, salty and sour for the finishing touch.

the Smart Oven® Air Fryer

+1 more appliance

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30 mins total time

15 mins active time

Easy

Serves 4

Ingredients

Measurements:

For the dressing

¼ cup (2 fl oz) fresh lime juice
2 tbsp vegetable oil
2 tbsp fish sauce
2 tbsp white sugar
1 tbsp sambal oelek
1 tbsp finely grated ginger
2 cloves garlic
minced

For the salad

1½ lb beef flank steak
1 head butter lettuce
leaves separated
8 oz cherry tomatoes
cut in half
½ cup (½ oz) mint leaves
½ cup (½ oz) cilantro leaves
½ small red onion
thinly sliced
1 hothouse cucumber
⅓ cup (1½ oz) unsalted roasted peanuts
coarsely chopped

Instructions

1Whisk all the dressing ingredients together. Measure out ¼ cup (2 fl oz) for the marinade and reserve the remaining dressing for the salad.
2For easy cleaning and to avoid burning, line the roasting pan with foil and place the broiling rack on top. Place the steak on the rack and brush both sides with the ¼ cup (2 fl oz) dressing.
3Insert the wire rack in the top position. Place the pan in the oven. Set the oven to Broil, 500°F, for 15 minutes and press Start. After 10 minutes cooking, turn the steak over and broil the other side. While the steak is cooking, assemble the salad.
4Combine the lettuce, tomatoes, herbs and onion in a large bowl.
5Cooking time is for medium doneness. If you like your steak cooked more, broil a little longer.
6Once cooked, remove from the oven and cover loosely with foil. Stand for 5 minutes to allow the juices to settle. Meanwhile, continue to the next step.
7Cut the cucumber in half. Use a mandoline to thinly slice into ribbons and add to the salad.
8Drain the steak and thinly slice. Add to the salad. Reserve the pan juices.
9Pour the pan juices into the reserved dressing and stir.
10Add the dressing and peanuts to the salad.