Spicy Beef Salad

Lemongrass is an essential herb in Thai cooking. It tastes like fresh citrus; has long, gray-green leaves; and looks like a stiff green onion.


Makes 4 to 6 servings

Recipe from

Southern Living


1 large tomato, cut into thin wedges
1 large sweet onion, cut in half and thinly sliced
1 cucumber, diced
2 green onions, chopped
1 pound flank steak
1 1/2 teaspoons salt, divided
2 teaspoons ground coriander, divided
2 small fresh Thai peppers or serrano peppers
1 stalk lemongrass, coarsely chopped*
2 garlic cloves
1 tablespoon chopped fresh ginger
2 tablespoons fresh lemon juice
1 tablespoon rice wine vinegar
1/4 cup fish sauce
1 tablespoon vegetable oil
1 teaspoon sugar
Mixed salad greens
Garnish: sliced green onions


Combine first 4 ingredients; set aside.

Rub steak with 1/2 teaspoon salt and 1 teaspoon coriander.

Process remaining 1 teaspoon salt, remaining 1 teaspoon coriander, and next 9 ingredients in a food processor or blender until smooth. Chill dressing 1 hour.

Grill steak, covered with grill lid, over medium-high heat (350° to 400°) 6 minutes on each side or to desired degree of doneness. Let stand 5 minutes. Thinly slice steak.

Place steak and vegetable mixture in a large bowl, and drizzle with dressing, tossing to coat. Serve over salad greens; garnish, if desired.

*2 teaspoons grated lemon rind may be substituted.