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Steak Salad of Mint & Cilantro

January 20, 2017

Steak Salad

of Mint & Cilantro



2 lb Top Sirloin or flank steak
1/3 cup Pretty Thai® Lemongrass-Lime Dressing
1 tbsp of oil
1 medium/large shallot, sliced longwise
2 cups mint
2 bunches cilantro, washed & cut, stems included
1 cup cherry tomatoes, halved
1 1/2 cups Thai Jasmine rice
Pretty Thai® Thai Chili Powder, to taste, optional



1). Cook the Jasmine rice according to the package directions.

2).  Season the steak with kosher salt and course ground black pepper.  Cook the steak in any fashion, but always remember to let rest for at least 10 minutes before slicing, and always slice against the grain of the meat! It is also great to reserve the juices from the steak (if possible) and add back into dish during the final cooking process.  It is best to slightly undercook the steak as it will be cooked more later in the recipe.

3).  Slice the steak in thin, bite size pieces.

4). Heat oil in a sauté pan on medium heat.

5). Add sliced shallots to brown.

6). Add sliced steak.

7). Pour in 1/4 cup of the Pretty Thai® Lemongrass-Lime Dressing, coating the steak.  Reduce by 3/4.  Add in the reserved juices from the steak and remove from heat.

8). Mix in the herbs, tomatoes, and remaining dressing. Add Pretty Thai® Thai Chili Powder as desired for an even, consistent heat!

9). Serve with rice and enjoy!

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