Grilled Beef and Broccoli Salad with Thai Chili Vinaigrette
A fresh and flavorful salad featuring tender grilled beef, crisp broccoli, and a zesty Thai chili vinaigrette made with soy sauce and rice vinegar.
Prep
15 min
Cook
10 min
Servings
4
Difficulty
easy
Ingredients
Step-by-Step
Preheat your grill or grill pan to medium-high heat. Season the beef flank steak with salt and pepper, then grill for 4-5 minutes per side, or until cooked to your desired doneness. Remove the steak from the grill and let it rest for 5 minutes before slicing it against the grain into thin strips.
Bring a large pot of salted water to a boil. Add the broccoli florets and blanch for 2-3 minutes, until they are crisp-tender. Drain the broccoli and immediately transfer it to an ice bath to stop the cooking process. Once cooled, drain the broccoli and pat it dry.
In a small bowl, combine the chopped Thai chili, kaffir lime leaves, soy sauce, and rice vinegar. Whisk to blend the ingredients and create the Thai chili vinaigrette.
In a large salad bowl, combine the grilled beef strips and blanched broccoli florets. Drizzle the Thai chili vinaigrette over the top and toss gently to coat the ingredients evenly.
Serve the grilled beef and broccoli salad immediately, while the beef is still warm and the broccoli is crisp.