Thai Steak & Bok Choy Salad

Thai Steak & Bok Choy Salad

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Prep Time: 15 minutes
Cook Time: 6 minutes
Servings: 4
Nearly any steak, cooked rare or medium-rare, can be substituted for the skirt steak. Flank and sirloin are both good options. This recipe is also a great way to use leftover steak. Bring 1 lb. of cooked steak to room temperature for about 15 minutes before slicing and adding to the salad.


  • 1 1/4 lb. skirt steak, at room temperature
  • 2 Tbs. plus 1/4 cup canola oil
  • Salt, to taste
  • 1/4 tsp. freshly ground pepper, plus more, to
  • Juice from 2 limes
  • 2 garlic cloves, minced
  • 1 shallot, minced
  • 1 tsp. hot or spicy mustard
  • 1 Tbs. soy sauce
  • 2 Tbs. Asian fish sauce
  • 5 oz. mixed baby greens
  • 1/4 cup fresh mint leaves
  • 2 heads baby bok choy, bases, tops and tough
      leaves trimmed and thinly sliced crosswise


Season the steak and make the dressing
Prepare a gas or charcoal grill for direct grilling over high heat. Alternatively, preheat a grill pan over high heat.

Brush both sides of the steak with the 2 Tbs. oil and season generously with salt and pepper. In a large bowl, whisk together the lime juice, garlic, shallot, mustard, soy sauce, fish sauce and the 1/4 tsp. pepper. Gradually whisk in the 1/4 cup oil until smooth.

Grill the steak
Place the steak on the grill rack or in the grill pan and cook, turning once, 2 to 4 minutes per side for rare to medium-rare. Transfer to a cutting board and let stand for 5 to 10 minutes.

Assemble the salad
Add the mixed greens, mint and bok choy to the dressing and toss to coat evenly. Arrange on plates. Cut the steak on the diagonal across the grain into thin slices. Place the slices on the greens and serve. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Salad, by Brigit L. Binns (Oxmoor House, 2007).
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