Thai Grilled Beef And Eggplant Salad Recipe

Cooking Directions

• STEP 1.In a bowl, combine soy sauce, fish sauce, lime juice, sugar, garlic, and chili flakes. Add the beef and marinate for at least 30 minutes.
• STEP 2.Preheat the grill to medium-high heat. Grill the beef for 3-4 minutes per side, or until cooked to your desired doneness. Set aside to rest.
• STEP 3.Slice the eggplant into thick rounds. Brush with oil and season with salt and pepper. Grill for 2-3 minutes per side, or until tender and charred.
• STEP 4.In a large bowl, combine the grilled beef, grilled eggplant, cherry tomatoes, red onion, and fresh herbs. Toss with the dressing.
• STEP 5.Serve the salad on a platter or individual plates. Garnish with extra herbs and lime wedges. Enjoy!

Cooking Tips

• For a spicier salad, add more chili flakes or fresh chili peppers.
• Make sure to let the beef rest after grilling to allow the juices to redistribute.
• You can also grill the eggplant slices on a stovetop grill pan if you don't have an outdoor grill.

Storage and Serving

• This salad is best served immediately while the beef and eggplant are still warm.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To serve leftovers, bring the salad to room temperature or gently reheat the beef and eggplant before serving.