Green Curry Steak Salad
Main Course, Main Dish, Salad
green curry, steak salad
Green Curry Steak Salad uses a seared steak with a sweet and mildly spicy green curry sauce over Romaine lettuce and charred bell pepper and carrots. The perfect summer salad recipe!
Certified Angus Beef brand flank steak
ground black pepper
red bell pepper
, thinly sliced
heads Romaine lettuce hearts
, chopped into bite-size pieces
Green Curry Sauce/Dressing
Maldon sea salt
Heat peanut oil in a medium cast iron skillet. Season both sides of beef with Kosher salt and ground black pepper.
Add to the skillet and sear on both sides. Since this cut of beef is fairly thin, you'll need 2-4 minutes on each side for rare to well done (respectively).
Remove beef and set aside, keeping the cast iron skillet over heat.
Add additional peanut oil to the skillet and heat over medium-high heat until at smoking.
Add carrots, red bell pepper, red onion, stir and then allow to sit so it can char a little. Flip and char again. Remove and set side and remove cast iron.
Green Curry Dressing:
Heat peanut oil in a small saucepan. Add freshly grated ginger and green curry paste. Saute for 1-2 minutes or until fragrant.
Add coconut milk, fish sauce, lime zest, lime juice, sugar and pinch of Kosher salt. Whisk well and bring to a low simmer to allow flavors to meld.
Remove from heat and transfer to a small food processor. Blend well with cilantro and plain Greek yogurt until smooth.
Assemble the salad:
Slice beef against the grain.
Divide Romaine lettuce between 2 large salad bowls. Top with sliced steak. Evenly divide the carrots mixture between both salads.
Top with cashews, Maldon sea salt and chives.
Finally, dress with green curry salad dressing. Enjoy!
If you've tried this recipe, come back and let us know how it was!
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