Thai Beef Salad with Papaya and Toasted Coconut
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Ingredients
1 pound steak, such as filet mignon, New York strip, ribeye, or flank
2 cups shredded purple cabbage (1 small head)
8 to 10 scallions, sliced on the diagonal
1 small red onion, very thinly sliced
2 medium carrots, peeled and cut into matchsticks
2 red bell peppers, peeled, seeded, and cut into matchsticks
1 ripe papaya, cut into matchsticks
1 medium cucumber, peeled, seeded, and cut into matchsticks
1 cup chopped fresh cilantro
½ cup thinly sliced fresh mint leaves
½ cup dried unsweetened coconut, toasted
2 Kaffir lime leaves, finely shredded, or grated zest of 1 lime
½ cup cashews, toasted
454 grams steak, such as filet mignon, New York strip, ribeye, or flank
140 grams shredded purple cabbage ( 1 small head)
8 to 10 scallions, sliced on the diagonal
1 small red onion, very thinly sliced
2 medium carrots, peeled and cut into matchsticks
2 red bell peppers, peeled, seeded, and cut into matchsticks
1 ripe papaya, cut into matchsticks
1 medium cucumber, peeled, seeded, and cut into matchsticks
60 grams chopped fresh cilantro
15 grams thinly sliced fresh mint leaves
40 grams dried unsweetened coconut, toasted
2 Kaffir lime leaves, finely shredded, or grated zest of 1 lime
75 grams cashews, toasted
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Instructions
- Preheat grill to high.
- Season the steak with salt and pepper and grill for 7 to 9 minutes on each side for medium rare.
- Transfer to a cutting board and let rest for at least 5 minutes.
- Scatter the cabbage, scallions, onions, carrots, bell peppers, papaya, and cucumber on a large serving platter.
- Slice the steak on the diagonal, against the grain, as thinly as you can.
- Fan out the slices on top of vegetables.
- Sprinkle with cilantro, mint, coconut, lime, and cashews.
- Drizzle the dressing over all and season with salt and pepper before serving.
Nutritional Info
Storage
Notes
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