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Tamarind Steak Salad

Tamarind marinated flank steak, limestone bibb lettuce, cucumber, herbs, palm sugar vinaigrette

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400 cal

15 min

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Recipe Ingredients

  • (a) flank steak, marinated portobello
  • (b) tamarind marinade
  • (c) bibb lettuce, greens
  • (d) carrot, cucumber, daikon
  • (e) green onion, basil, mint sprigs, cilantro
  • (f) palm sugar vinaigrette

Equipment Needed

  • scissors
  • plate
  • skillet or saute pan
  • large mixing bowl
  • tongs for meat
  • salad tongs
  • knife & cutting board

Recipe Directions

  1. For best results, take the steak out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the steak longer than this recipe card indicates. Preheat your oven to 400 degrees fahrenheit.
  2. Cut open the package of steak (a) and place on a plate. Season on both sides with a pinch of salt & pepper. Pour the tamarind marinade (b) over the steak and turn the meat over a few times to coat both sides with marinade. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Place the steak in the pan and sear for 2 minutes, then use tongs to flip over and sear the other side for 2 minutes. After searing, place the skillet of steak in your preheated 400 degree oven and cook for 4 minutes.
  3. While the steak is in the oven, place the bibb lettuce and greens (c) in a mixing bowl. Tear apart the larger pieces into bite-sized pieces. Add the cucumber, radish and carrots (d) to the bowl. Open the package of herbs and green onion (e) and tear the leaves off of the stems of the herbs. Add the herbs and green onion to the mixing bowl. Toss everything together with salad tongs (or your hands).
  4. When the steak has cooked for 4 minutes, pull the skillet out and flip the steak over. Put back in the oven for 4 minutes. When the steak is done, remove from the oven and place the steak on a cutting board to rest for 2 minutes.
  5. Shake the palm sugar vinaigrette (f) in its container. Pour over the salad. Lightly season with a pinch of salt and pepper.
  6. After the steak has rested, cut the meat into 1/2 inch slices. (Note: given thickness of meat varies, if the steak is not cooked to your desired temperature, place the slices of steak on a baking tray and put in your broiler for 60-90 seconds).
  7. Spoon the salad onto your serving plates. Place the slices of steak on top.
Madison & Rayne Did You Know?

Beverage Pairing

Rioja

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