Thai Steak Waterfall Salad

(2019 Pairings - Asia - Thailand) Diced, grilled skirt steak tossed in a blackberry Thai waterfall dressing with juicy strawberries, shaved red onion, mint, cilantro, Thai bird’s eye chilies, and toasted rice powder.

Total Time:
15 minutes

Servings:
10

Ingredients

1-¼ cups strawberry puree

1-¼ cups fish sauce

1-¼ cups palm sugar

¾ cup lime juice divided

10 cups skirt steak grilled thin sliced

5 cups DOLE Chef-Ready Cuts Sliced Strawberries thawed

2-½ cups thinly sliced red onion

1-¼ cups fresh mint chopped

1-¼ cups fresh cilantro coarsely chopped

½ cup diced green onion

½ cup Thai birds eye chili powder

¼ cup toasted rice powder khao khua

2-½ cups blackberry Thai waterfall dressing sub-recipe

Directions

To Prepare Strawberry Thai Waterfall Dressing:

1. In medium size bowl, mix strawberry puree, fish sauce, palm sugar and ¼ cup lime juice until well blended.

2. Cover and reserve refrigerated until use.
To Prepare Salad:

1. Mix steak, sliced strawberries, red onion, mint, cilantro, green onion, Thai Bird's eye chili powder, toasted rice powder and 1/2 cup lime juice together in large bowl.

2. Drizzle dressing on salad; gently toss until evenly disbursed.

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IQF Chef-Ready Cuts Sliced Strawberries

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Thai Steak Waterfall Salad

Ingredients

Directions

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