with Peanuts
HANDS-ON TIME
20 MIN
TOTAL TIME
25 MIN
Serves 4
I went through a phase of eating Thai beef salad every week for a year. I couldn’t get enough of the version at a local restaurant near my apartment in Queens, which served the salad on a huge plate covered with shredded vegetables and mesclun. Sadly, the restaurant closed (life is hard in New York, people) and I vowed to develop my own recipe. It was then that I discovered green curry paste. Made with green chile, garlic, lemongrass, galangal (aka Thai ginger), and makrut lime, it’s like an asteroid of flavor headed straight for your mouth. No joke, it’s that good. Keep it on hand to make this salad and also to spike stir-fries and even chicken broth as a pick-me-up the next time you’re under the weather.
Light a grill or preheat a grill pan.
Brush the steak with canola oil and season with salt and pepper. Grill over medium-high heat until lightly charred on the bottom, about 6 minutes. Flip the steak and grill until an instant-read thermometer inserted into the thickest part of the meat registers 125°F, 5 to 7 minutes longer. Transfer to a carving board and let rest for 5 minutes, then thinly slice across the grain.
Meanwhile, in a medium bowl, whisk together the lime juice, curry paste, and canola oil. Season the dressing with salt and pepper.
In a large bowl, toss the lettuces with the carrot and ¼ cup of the dressing. Transfer to plates and top with the steak, peanuts, and red onion. Serve, passing additional dressing at the table.
DO IT AHEAD The dressing can be refrigerated in an airtight container for up to 5 days.