Thai Cabbage and Grilled Beef Salad

Chefs Corey Siegel and Kendall Ross



  • ½ head of red cabbage**
  • 1 ea white cabbage**
  • 2 ea mint sprigs
  • 2 sprigs Thai basil
  • 1/2 c Brown Sugar
  • 1/4 c fish sauce
  • 2 ea limes, juiced


  • 1lb flank steak
  • 1ea lime zested
  • 2ea limes juiced
  • 1/4c fish sauce
  • 2T brown sugar


  1. Quarter both kinds of cabbage and remove the stem.
  2. Process the cabbage using a slicing disc in the Electrolux Professional TRK food processor.
  3. Combine the remaining salad ingredients with the sliced cabbage. Set aside to chill.
  4. Preheat the oven to 510°F with the vent open fan speed 7.
  5. Combine all marinade ingredients and coat the flank steak.
  6. Sear the steak in the Combi Oven using the nonstick griddle tray.
  7. Cook to an internal temperature of 135°F
  8. Remove the steak and rest for 5 minutes. Slice and serve with the cabbage salad, ENJOY!

** The Electrolux Food Prep category makes easy work of chopping large volumes of cabbage.

Thai Cabbage and Grilled Beef Salad 2020-07-13T20:55:07+00:00 Electrolux Professional