Description
This Thai Beef Salad is a vibrant and flavorful dish featuring tender grilled flank steak atop a bed of fresh mixed greens, cherry tomatoes, cucumber, red onion, cilantro, and mint. Tossed with a tangy, spicy dressing made from lime juice, fish sauce, soy sauce, brown sugar, ginger, garlic, and chili, this salad offers a perfect balance of savory, sweet, and zesty flavors. Ideal for a light yet satisfying main course, it’s gluten-free and quick to prepare, making it perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
For the Beef:
- 1 pound flank steak or sirloin steak
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Salad:
- 5 cups mixed salad greens or chopped romaine
- 1 cup cherry tomatoes, halved
- 1/2 English cucumber, thinly sliced
- 1/4 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
- 1 tablespoon toasted sesame seeds (optional)
For the Dressing:
- 3 tablespoons fresh lime juice
- 2 tablespoons fish sauce
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1/2 teaspoon red pepper flakes or finely chopped Thai chili
Instructions
- Prepare the Steak: Pat the steak dry and rub it evenly with olive oil, salt, and black pepper to season well.
- Cook the Steak: Heat a grill pan or skillet over medium-high heat. Cook the steak for 4 to 6 minutes per side depending on thickness and desired level of doneness.
- Rest and Slice: Remove the steak from heat and let it rest for 5 to 10 minutes to retain juices. Then slice the steak thinly against the grain.
- Make the Dressing: In a small bowl, whisk together lime juice, fish sauce, soy sauce, brown sugar, grated ginger, minced garlic, and red pepper flakes until the sugar dissolves.
- Assemble the Salad: In a large bowl, combine mixed greens, halved cherry tomatoes, sliced cucumber, red onion, cilantro, and mint.
- Add Beef and Dressing: Place the sliced steak on top of the salad and drizzle with the prepared dressing.
- Toss and Serve: Toss the salad gently to combine all ingredients and flavors. Sprinkle with toasted sesame seeds if desired and serve immediately while the steak is still slightly warm.
Notes
- For extra flavor, marinate the steak in half of the dressing for up to 30 minutes before cooking.
- Adjust the spice level by increasing or reducing the amount of chili used in the dressing.
- This salad is best served fresh while the beef is warm to maintain its tender texture and vibrant taste.
