Some people are just crazy for Thai food. They could eat it nearly every day. Me? Not so much. I like it and all, but it’s not something I could live off of. Plus, the Thai dishes I like best are the ones made with noodles or practically drowning in a decadent, rich sauce made with lots and lots of coconut milk. Sometimes it’s noodles with coconut milk. Definitely not healthy.
For this salad, Ellie Krieger takes some of the best Thai flavors (but not coconut milk) and puts them together in a light and fresh salad. The steak provides protein along with a contrast in temperature and texture. The small handful of peanuts on top gives just the right crunch. I think this salad was a win.
Thai-Inspired Beef, Jicama, and Apple Salad
slightly adapted from Ellie Krieger, So Easy
1 1/4 lbs. boneless shoulder center (ranch) or top sirloin steak
1 tsp. salt
1/2 tsp. freshly-ground black pepper, plus more to taste
1/4 c. fresh lime juice
1/4 c. rice vinegar
2 TBSP light brown sugar
1 large jicama (about 1 1/2 lbs.), peeled
2 Granny Smith apples, cored
1/2 c. cilantro leaves, plus more for garnish
2 tsp. lime zest
1 medium jalapeño, seeded and diced
3 TBSP chopped roasted peanuts
1. Heat a grill pan over medium-high heat and season steak with salt and pepper. Grill to desired temperature and according to thickness of steak, about 3-4 minutes per side for medium-rare. Let rest five minutes, then slice.
2. Meanwhile, prepare dressing by whisking lime juice, vinegar, and brown sugar together in a small bowl. (If sugar doesn’t completely dissolve, don’t worry.)
3. Either by hand or with the shredder attachment of your food processor, shred jicama and apples. Transfer to a medium bowl and add cilantro, lime zest, jalapeño, and dressing. Toss to combine.
4. To serve, divide salad among four plates. Top with each salad with one-fourth of the steak slices and garnish with peanuts and additional cilantro, if desired.