Description
A vibrant and flavorful Thai Beef Salad featuring tender grilled flank steak tossed with fresh mixed greens, cherry tomatoes, cucumber, and herbs, all dressed in a tangy, spicy lime and fish sauce dressing. Perfect as a light main course with a balance of savory, spicy, and fresh elements.
Ingredients
Scale
For the Steak
- 1 pound flank steak or sirloin
- 1 tablespoon vegetable oil
- Salt and black pepper to taste
For the Salad
- 4 cups mixed greens or shredded romaine
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 cucumber, thinly sliced
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 2 tablespoons chopped peanuts (optional)
For the Dressing
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 clove garlic, minced
- 1 red chili, thinly sliced (optional)
Instructions
- Season and cook the steak: Season the steak with salt and black pepper on both sides. Heat vegetable oil in a skillet or grill pan over medium-high heat. Cook the steak for 3–4 minutes per side, aiming for medium-rare to medium doneness based on your preference. Remove from heat and let the steak rest for 5–10 minutes to allow the juices to redistribute.
- Prepare the salad base: While the steak rests, combine the mixed greens or shredded romaine, halved cherry tomatoes, thinly sliced red onion, cucumber, fresh cilantro leaves, and mint leaves in a large salad bowl.
- Make the dressing: In a small bowl, whisk together fish sauce, lime juice, soy sauce, brown sugar, minced garlic, and sliced red chili (if using) until the sugar dissolves and the dressing is well combined.
- Assemble the salad: Thinly slice the rested steak against the grain. Toss the salad with the dressing to evenly coat the vegetables and herbs. Top the dressed salad with the sliced steak and sprinkle with chopped peanuts for added crunch if desired.
- Serve: Serve the salad immediately to enjoy the contrast of warm steak and fresh vegetables with the zesty dressing.
Notes
- Adjust the spice level by increasing or decreasing the amount of chili in the dressing.
- For more smoky flavor, grill the steak on an outdoor grill instead of a skillet.
- Serve the salad immediately for the best texture and freshness; leftovers are best stored separately and combined just before serving.
