Description
A vibrant and flavorful Thai Beef Salad featuring tender grilled flank steak tossed with fresh mixed greens, cherry tomatoes, cucumber, red onion, and fresh herbs, all dressed in a tangy, slightly spicy lime and fish sauce dressing. This salad is perfect for a light yet satisfying main course.
Ingredients
Scale
For the Salad
- 1 pound flank steak or sirloin
- 1 tablespoon vegetable oil
- 6 cups mixed greens or chopped romaine
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, thinly sliced
- 1/4 red onion, thinly sliced
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 1/4 cup roasted peanuts, chopped (optional)
For the Dressing
- 3 tablespoons lime juice
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 1 garlic clove, minced
- 1 Thai chili or red chili, finely sliced (optional)
Instructions
- Prepare and Cook the Steak: Rub the steak with vegetable oil and season lightly with salt and pepper. Heat a grill or skillet over medium-high heat. Cook the steak for 3–4 minutes per side until medium-rare. Remove from heat and let it rest for 5–10 minutes to allow juices to redistribute before slicing thinly against the grain.
- Make the Dressing: In a small bowl, whisk together lime juice, fish sauce, soy sauce, brown sugar, minced garlic, and sliced chili to create a balanced tangy, savory dressing with a hint of heat.
- Assemble the Salad: In a large bowl, combine mixed greens, halved cherry tomatoes, sliced cucumber, red onion, fresh cilantro, and mint leaves. Add the thinly sliced steak on top. Drizzle the dressing over the salad and toss gently to combine all flavors.
- Serve: Garnish the salad with chopped roasted peanuts if desired and serve immediately, either slightly warm or chilled according to preference.
Notes
- For extra flavor, marinate the steak in some of the dressing for 30 minutes before cooking.
- Adjust heat by adding more or less chili according to taste.
- This salad can be served slightly warm or chilled based on your preference.
