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Beat Salad Fatigue With This Paleo Thai Beef Salad

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Well+Good's recipe writer Tatiana Boncompagni is a wellness reporter, group fitness instructor, and mom of three based in New York. She's also the co-founder of Sculptologie. She believes that truly good food nourishes both the body and the soul, and that healthy food should be easy to make and even easier to enjoy.

In warmer weather, chances are that you just naturally crave a big 'ol plate of greens. But in winter, it's normal for your love affair with salad to wan. The key to getting your relationship back on track when your beloved kale, avocado, and A.C.V. Combo isn't bringing you quite as much joy as it used to? Switching up your combo.

Thinking out of the box helps me stay excited about what's in my bowl and it's also more nutritious, because it means there's a wide variety of vegetables and other foods, which helps cover all the phytonutrient bases.

This Thai beef salad was inspired by a trip I took a couple winters ago to Phuket. It's fresh and bursting with exotic flavors, and is satisfying enough that I could serve it to friends as a meal in itself, no sides necessary. (It's also gluten-free, dairy-free, and Paleo-friendly.) Instead of the usual greens, the salad base is made of aromatic herbs—mint, cilantro, and scallions—as well as baby bok choy and red cabbage for crunch and roughage (key for keeping things moving in the digestive track). The dressing is made of garlic, ginger, spicy Thai bird eye chillis, and a dash of fish sauce for that savory, umami richness.

I don't eat a lot of beef, but when I do, I usually opt for specific cuts of meat such as the flat iron, petite fillet, or A.C. Strip. All of these cuts come from the shoulder of the cow which makes the meat, as my local Fleischers butcher once explained to me, super tender. Why? Cows don't use their shoulders much (Have you ever seen a cow raise their arms?), so they don't have a lot of muscle there.

Think of these cuts as more affordable filet mignons or beef tenderloins. I also try to consume mostly grass-fed beef to get more omega 3s (some say grass-fed beef has double the amount as corn-fed) and because it means the cow was more likely to have been pasture-raised and lived a healthier, happier life.

Want to try it for yourself? Keep reading for the recipe. Thai beef salad

Feel free to play with this recipe to make it your own. Swap in different vegetables, try chopped almonds instead of peanuts, or use chicken instead of beef, or throw in some rice noodles if you want.

Test Kitchen Recipe: Thai Grilled Beef Salad Will Impress

Steven Raichlen, author of "Barbecue Sauces Rubs and Marinades — Bastes, Butters, and Glazes, Too!," writes that "Yam nua — grilled beef salad — is one of the high holies of Thai cuisine. And one of the healthiest dishes on Planet Barbecue, thanks to the high proportion of plant foods to meat."

Thai Grilled Beef Salad

Serves: 4

Preparation time: 20 minutes

Total time: 30 minutes

Beef

1 small skirt or flat iron steak, about 1 pound

Coarse sea or kosher salt and freshly ground black pepper

2 tablespoons vegetable oil

Salad

1 head Boston or Bibb lettuce, broken into leaves, rinsed and patted dry

1 hothouse cucumber, thinly sliced crosswise

1 pint cherry tomatoes, cut into half

1 small sweet onion, thinly sliced

Thai Flavor After-Marinade (see recipe)

Generously season the steak with salt and pepper on both sides. Drizzle oil on the meat and rub into the meat.

Set up a grill for direct grilling and preheat to high. Brush grate clean and oil the grate.

Grill the steak until you reach your desired degree of doneness, about 3 to 4 minutes per side for a medium-rare, turning once. Transfer the steak to a cutting board and let rest for 2-3 minutes.

Meanwhile, arrange the lettuce leaves on a platter. Top with the cucumber, tomatoes and onion.

Thinly slice the steak on the diagonal and add the hot slices to the bowl with the garlic and fresh after-marinade. Toss to mix. Using tongs, arrange the steak slices with two-thirds of the after-marinade over the salad. Sprinkle the finishing layer (the mint, basil, cilantro and jalapeños) over the steak. Sprinkle on some of the peanuts. Serve with a bowl of the remaining after-marinade mixed with the remaining peanuts.

From "Barbecue Sauces Rubs and Marinades — Bastes, Butters, and Glazes, Too!" by Steven Raichlen (Workman, $17.95).

Tested by Susan Selasky for the Free Press Test Kitchen.

Thai Flavor After-Marinade

Makes: 2 cups

Preparation time: 20 minutes

Total time: 20 minutes

First layer

2 cloves garlic, peeled, minced

1 piece ginger (about 2 inches), peeled, minced

1 piece lemongrass (the pale stalk only), peeled and minced

1 tablespoons cilantro roots, washed and minced, optional

5 tablespoons sugar

1 teaspoon freshly ground black pepper

1/2 cup fish sauce

1/2cup fresh lime juices

Finishing layer

1/2 cup fresh mint leaves, torn

1/2 cup fresh Thai or Italian basil leaves

1/2 fresh cilantro leaves

1 to 2 jalapeño peppers or red serrano chiles, stemmed and thinly sliced; remove seeds if desired

1/2 cup coarsely chopped dry-roasted peanuts

Hot grilled meat or seafood (see Thai Grilled Beef Salad)

First layer: In a large bowl stir together, place the garlic, ginger, lemongrass and, if using, the cilantro roots. Sprinkle the sugar and pepper on top and mash well with the back of a spoon. Add the fish sauce and lime juice and whisk to mix. Set aside.

Finishing layer: Place the mint, basil, cilantro leaves and jalapeño in another bowl and toss to mix. Place the peanuts in a separate bowl.

To served, slice the hot grilled meat or seafood. Add to the first bowl with the garlic and fish sauce and toss to mix. Stir in the second bowl with the herbs and toss to mix. Sprinkle with peanuts and serve at once.

From "Barbecue Sauces Rubs and Marinades — Bastes, Butters, and Glazes, Too!" by Steven Raichlen (Workman, $17.95).

Tested by Susan Selasky for the Free Press Test Kitchen.

Thai Beef Salad By Shalene McNeill With Beef Loving Texans

TYLER, Texas (KLTV) - Shalene McNeill with the Texas Beef Council joins us today to share a delicious, refreshing salad, sure to satisfy your summer cravings.

Thai Beef Salad

Ingredients

· 2 lbs. Inside Skirt Steak

· 2 tsp. Canola oil

· Salt and pepper

· 6 red sweet cherry tomatoes, halved

· 6 yellow sweet cherry tomatoes, halved

· 2 green onion, finely sliced

· ½ English cucumber, thinly sliced

· ¼ cup cilantro leaves

· ¼ cup fresh mint leaves

· 5-6 rainbow or red chard leaves, thinly chopped

· 1 Tbsp. Toasted pecans, roughly chopped

THAI SALAD DRESSING

· 1 Thai chili, stem removed

· 2 garlic cloves

· 1 ½ Tbsp. Cilantro stems, chopped

· ¼ tsp. Kosher salt

· 3 Tbsp. Fresh lime juice

· 2 Tbsp. Fish sauce

· 2 tsp. Granulated sugar

· 1 tsp. Smoked paprika

· 2 Tbsp. Canola oil

Preparation

1. In a mortar, make dressing by combining Thai chili, garlic, cilantro stems and salt. With a pestle, grind until a thin, but chunky paste is formed. Add in lime juice, fish sauce, sugar, and smoked paprika to the mortar and stir to combine. Whisk in oil with a fork. Set aside.

2. Preheat gas or charcoal grill to 400°F.

3. Rub Skirt steak with oil then lightly season with salt and pepper.

4. Place steaks on oiled grates and grill 2-3 minutes per side or until internal temperature reaches 145°F with meat thermometer inserted into the thickest part of the steak. Rest steak for 5 minutes.

5. While steak rests combine chard, tomatoes, green onions, cucumbers, cilantro leaves, mint and pecans in large bowl. Toss with 1-2 Tbsp. Of dressing. Lightly toss to combine.

6. Thinly slice steak against the grain. Serve atop salad and drizzle a thin layer of dressing as desired

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