Description
This Thai Beef Salad combines tender, grilled flank steak with fresh, vibrant vegetables and a zesty, tangy dressing. It’s a refreshing and healthy main course perfect for warm weather, featuring a balance of savory, spicy, and citrus flavors. The salad is topped with fresh herbs and optional roasted peanuts for added texture and nutty richness.
Ingredients
Scale
For the Beef
- 1 pound flank steak or sirloin
- 1 tablespoon vegetable oil
- Salt and pepper to taste
For the Dressing
- 3 tablespoons lime juice (freshly squeezed)
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 red chili or 1/2 teaspoon red pepper flakes (optional)
For the Salad
- 4 cups mixed salad greens
- 1 cup cucumber, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup chopped roasted peanuts (optional)
Instructions
- Prepare the steak: Rub the steak evenly with vegetable oil, then season with salt and pepper to taste. This will ensure a flavorful crust while grilling or pan-searing.
- Cook the steak: Heat a grill or skillet over medium-high heat. Place the steak and cook for 4–5 minutes on each side for medium-rare doneness, or adjust timing based on your desired level of doneness. After cooking, let the steak rest for 5 to 10 minutes to allow juices to redistribute.
- Make the dressing: In a small bowl, whisk together lime juice, fish sauce, soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and red chili or red pepper flakes if using. Continue whisking until the sugar dissolves and the flavors meld together.
- Assemble the salad: In a large mixing bowl, combine the mixed salad greens, sliced cucumber, halved cherry tomatoes, thinly sliced red onion, chopped cilantro, and mint. Add the thinly sliced steak to the bowl.
- Add dressing and toss: Pour the dressing over the salad and beef mixture. Gently toss everything together to coat the ingredients evenly without bruising the greens.
- Serve: Transfer the salad to serving plates and garnish with chopped roasted peanuts if desired. Serve immediately to enjoy the fresh, bold flavors.
Notes
- For extra heat, increase the amount of chili or add a drizzle of sriracha.
- This salad can be adapted by substituting grilled chicken or tofu for beef for a different protein option.
- For enhanced flavor, marinate the beef in half of the dressing for 30 minutes before grilling.
