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Thai Steak Salad With Cilantro-Lime Vinaigrette

by , Chef , CulinAriane, Montclair, N.J.

Thai Steak Salad With Cilantro-Lime Vinaigrette
Quick Recipe
Easy Recipe

Serves 6

  • 1 1/2 pounds Certified Piedmontese bavette steak
  • Olive oil, as needed
  • Sea salt and pepper, as needed
  • 1 jalapeño, slivered
  • 12 sprigs cilantro, stemmed and lightly chopped
  • 2 tomatoes, peeled and julienned
  • 1 red onion, slivered
  • 6 cups mixed lettuce
  • Cilantro-lime vinaigrette, as needed (recipe below)

Preheat grill to high heat—between 400°F and 450°F.

Drizzle bavette steak with a little olive and season with salt and pepper. Place the steak on the grill and cook about 4 minutes per side for medium-rare. Remove from grill and allow to rest for 5 to 10 minutes. Slice the steak thinly on the bias.

In a large salad bowl, combine the steak, jalapeno, cilantro, tomato, red onion, and lettuce. Drizzle about 1/4 cup of vinaigrette and lightly toss the salad with your hands until lettuce is coated. Sprinkle with sea salt and taste for seasoning.

    • Cilantro-Lime Vinaigrette
    • Makes about 1 cup
    • 1/2 cup chopped shallots
    • 1/4 cup fresh lime juice
    • 1/4 cup chopped cilantro
    • 1 tablespoon minced garlic
    • 1/2 cup vegetable oil

    Whisk all ingredients together. Drizzle over salad and serve.

    Pairing: Sauvignon Blanc

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