Chef Eli Wollenzien (from Coalition Restaurant) takes over Day 7 in our 12 Days of Grilling presented by Minnesota Beef Council.

Related Link:
Farm to Fork Brunch

Thai Steak Salad
Serves: 4

1 lb Flank, skirt, or hanger steak
2 ½ Cup Ginger Marinade (see below)
1 oz Fresh Mint Leaves
1 oz Fresh Basil Leaves
2 oz Cilantro
1 small Cucumber (peeled)
½ large Red Onion (sliced thin)
1 large Red Pepper (sliced thin)
2 Tbsp Toasted Peanuts
1 tsp Sesame Oil
1 each Lime, juice of
To taste Kosher Salt

1. Prepare Ginger Marinade
2. Marinate steak in ginger marinade for 4 – 12 hours.
3. Remove from marinade and place directly on hottest part of grill.
4. Grill until bottom of the steak has charred, flip.
5. Cook on second side until char forms on steak. Ideally cook to medium rare.
6. Remove from grill and let rest for 10 minutes on a cutting board.
7. Slice steak thin on a bias.
8. Toss steak with remaining ingredients.

Ginger Marinade
Yield: 2.5 Cup

2 Tbsp Sesame Oil
2 Tbsp Ginger (peeled minced)
1 tsp Garlic (minced)
1 Cup Soy Sauce
½ Cup Honey

1. Place all ingredients in a blender and blend on high until well blended.