Grilled Beef and Romaine Salad Thai-style

Preparation info

  • 8

    • Difficulty


Appears in

A Feast Made for Laughter

A Feast Made for Laughter

By Craig Claiborne

Published 1982

  • About


The Greens

  • 1 large head (about pounds) romaine lettuce, rinsed and cut up or broken with fingers as for salad
  • 1 large or 2 medium-size cucumbers, peeled and thinly sliced (about 1 cup)
  • 1 red onion, thinly sliced
  • 10 to 12 firm radishes, trimmed and thinly sliced (about 1 cup)
  • 2 ripe red tomatoes, cored and cut into eighths, or sliced
  • 1 bunch scallions, trimmed and cut into 1-inch lengths (about ¾ cup)
  • 16 fresh mint leaves
  • 16 fresh basil leaves
  • ½ cup loosely packed fresh coriander leaves (also known as Chinesey parsley and cilantro)


    1. Prepare a charcoal or other grill for cooking the meat. This should be done before starting to prepare the ingredients.
    2. Prepare all the greens as indicated and combine in a salad bowl.
    3. Combine the ingredients for the sauce and set aside.
    4. Brush meat with oil. Sprinkle with salt and pepper. Grill meat on both sides, about 2 minutes to a side or longer, depending on the desired degree of doneness.
    5. Quickly, while the meat is still hot, cut the slices into ½-inch strips and add them to the greens. If there are any accumulated meat juices, add them to the sauce. Pour the sauce over all and toss. Serve immediately with hot rice or long loaves of bread.