Beef Cheek in Thai Style Salad

Ingredients:

• 2 lbs beef cheek, sliced into thin strips
• 1/4 cup soy sauce
• 2 tbsp honey
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 1 lime, juiced
• 1/4 cup chopped cilantro
• 4 cups mixed greens
• 1 cucumber, sliced
• 1 red onion, sliced
• 1 jalapeño pepper, thinly sliced
• 1/4 cup chopped peanuts

Instructions:

1. In a bowl, mix together soy sauce, honey, garlic, ginger, lime juice, and cilantro. Add the sliced beef cheek and toss to coat. Marinate for at least 30 minutes or overnight.
2. Preheat grill to medium-high heat. Remove the beef cheek from the marinade and shake off any excess. Grill the beef cheek strips for 2-3 minutes on each side, until they are grill marked and fully cooked.
3. In a large bowl, add mixed greens, sliced cucumber, red onion, and jalapeño pepper. Toss to combine. Then, add the grilled beef cheek strips and chopped peanuts to the bowl.
4. Drizzle the remaining marinade over the salad and toss well to combine.
5. Divide the salad into four serving plates and sprinkle with extra cilantro and chopped peanuts, if desired.

Verdict:

This beef cheek in Thai style salad is a summer staple. The marinated beef cheek strips bring a burst of flavor that pairs perfectly with the mixed greens, crunchy cucumbers, and spicy jalapeños. The chopped peanuts add a nice texture and nutty flavor to the salad. This dish is a surefire hit for any barbecue or picnic.

Serving Suggestions:

Serve this salad with a side of sticky rice. You can also add some sliced mango or papaya to the salad for an extra fruity flavor. The salad can be made ahead and stored in the refrigerator for up to 2 days, making it the perfect dish for meal prep.