Steak Thai Cobb Salad

Menu Part: 
Cuisine Type: 

Thai flavors make this cobb salad a delectable meal. The composed salad is lovely to look at. A tangy lime vinaigrette adds just the right touch.


3 1⁄2 cups lime vinaigrette
2 tbsp. minced lemon grass
24 beef loin, top sirloin butt steaks, boneless
9 lb. iceberg lettuce, chopped
4 lb. 8 oz. tomatoes, seeded and diced
3 lb. diced avocados, dipped in lemon juice
3 lb. bean sprouts
12 oz. sliced green onions
3 cups cilantro, chopped
4 1⁄2 cups peanut dressing

Lime Vinaigrette:
1 cup honey 1 cup fresh lime juice
1⁄4 cup cider vinegar
3 tbsp. Dijon-style mustard
2 tbsp. grated ginger
2 tsp. salt
1⁄2 tsp. black pepper
1 cup peanut oil
1⁄4 cup Oriental sesame oil


1. Whisk together lime vinaigrette and lemongrass.

2. Grill steak to medium-rare.

3. Per serving, toss 6 oz. lettuce with 1 oz. lemon grass dressing. Top with parallel rows of 3 oz. tomatoes, 2 oz. avocados, 2 oz. sprouts, and 1⁄2 oz. onions. Chop steak into bite-size pieces and fill in center.

4. Garnish with 2 tbsp. cilantro. Serve with 1 1⁄2 oz. peanut dressing.

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