Grilled Steak and Romaine Salad with Coconut Dressing

recipe image

Characterize by Bobbi Lin
  • Serves
Creator Notes

Impressed by a recipe in Donna Hay’s Off the Shelf: Cooking from the Pantry.

Minimal ingredient checklist, straight forward process, lustrous, new flavors—the virtues of this salad in a nutshell.

Pork: Be contented to make exercise of any gash you like. I like skirt steak for its model and at this time cooking time. Amazingly, I stumbled on 100% grass-fed steak at my, as Kristen Miglore says, contaminated grocery store, and it became very tasty. Also take note boneless, skinless chicken thighs, pork tenderloin, tofu—many proteins will be substituted for the steak.

Grill: An launch air grill is preferable to forestall smoking yourself out, but an indoor grill will work, too. You invent now not want to grill the greens—I like a combine of half of grilled and half of new, but this is correct my preference. —Alexandra Stafford

  • Take a look at Kitchen-Authorized


  • 1/2 cup

    unsweetened coconut milk

  • 2 tablespoons

    new lime juice

  • 1 teaspoon

    fish sauce

  • 2 teaspoons


  • Neutral oil

  • 1/2 pound

    hanger, skirt, or flank steak (ogle notes above)

  • Kosher salt and pepper to model

  • 2

    heads romaine lettuce

  • 1/2

    cucumber, halved lengthwise, thinly sliced into half of moons or julienned

  • 4 to 5

    scallions, ends trimmed

  • 3/4 cup

    new herbs; a combine of cilantro and mint is good

  1. In a diminutive bowl, shuffle collectively the coconut milk, lime juice, fish sauce, and sugar. Taste. Must you like extra fish sauce model, add one more teaspoon.
  2. Preheat grill to high. Coat lightly with impartial oil. Grill steak for 2 to 3 minutes a aspect, searching on thickness and on desired doneness. Season generously with salt and pepper to model while steak is on the grill. Transfer steak to board to rest. Go grill on.
  3. Meanwhile slit one head of romaine into 1-trip pieces (roughly) and transfer to a top-notch salad bowl. Halve the last head through the core. Frivolously re-oil the grill. Transfer each and every romaine half of to the grill, gash aspect down, along with the scallions. Grill greens for approximately a minute, staunch till lightly charred. Transfer to lowering board. Roughly slit the romaine into 1-trip pieces. Reduce the scallions into 1/2-trip pieces. Transfer greens to salad bowl.
  4. When steak has rested for 10 minutes, gash it thinly and transfer to salad bowl. Add herbs and half of of the dressing. Toss. Taste. Add extra dressing to model and season with salt if obligatory. Toss and succor.

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