Thai Beef Salad
User Reviews
5
12 reviews
Excellent
-
Prep Time
35 mins
-
Cook Time
10 mins
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Total Time
45 mins
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Servings
2
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Calories
685 kcal
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Course
Salad
Thai Beef Salad
Report
This Thai Beef Salad features marinated skirt steak with aromatic herbs including cilantro, Thai basil, and garlic, combined with fresh greens, cucumber, and grape tomatoes. The dressing blends lime juice, fish sauce, and herbs for a perfect balance of tangy and savory flavors. The beef is quickly grilled for a charred exterior and tender interior, then sliced and tossed with the vibrant salad ingredients.
Description
The recipe begins by marinating a skirt steak in a mixture of fish sauce, garlic, cilantro stems, Thai basil stems, oil, sugar, and seasoning. This marination enhances the beef with herbal and savory notes. After marinating, the steak is seared on a hot grill, turning to create grill marks and cooked to desired doneness, preserving juiciness and texture.
The salad combines a mix of romaine, baby greens, scallion, fresh cilantro, mint, Thai basil, cucumber slices, and halved grape tomatoes. Just before dressing, these vegetables are tossed to maintain crispness without excess moisture.
The dressing comprises dissolved brown sugar, lime juice, oil, fish sauce, fresh herbs, and garlic, delivering a balanced sweet, tart, and savory profile. The sliced grilled beef is added to the tossed greens and dressing, creating a refreshing yet satisfying salad that works well as a light main or side dish.
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Ingredients
For the beef:
- 1 tablespoon fish sauce
- 2 cloves garlic minced
- 2 teaspoons cilantro stems minced
- 2 teaspoons thai basil stems minced
- 2 teaspoons neutral oil (such as canola, vegetable, or avocado oil)
- ½ teaspoon sugar
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 12 ounces skirt steak (or your favorite cut)
For the dressing:
- 1 tablespoon brown sugar ( or palm sugar)
- 1 tablespoon water hot
- 3 tablespoons lime juice
- 3 tablespoons neutral oil (or light olive oil)
- 2 tablespoons fish sauce
- 1 tablespoon cilantro chopped leaves
- 2 teaspoons Thai basil leaves chopped
- ½ teaspoon garlic (finely minced)
- salt to taste
- black pepper to taste
For the salad:
- 3 cups romaine lettuce
- 3 cups baby salad greens mixed
- 1 scallion (chopped)
- 2 tablespoons cilantro more or less to taste, roughly chopped or torn
- 2 tablespoons mint more or less to taste, roughly chopped or torn
- 2 tablespoons Thai basil more or less to taste, roughly chopped or torn
- 1¼ cup cucumber sliced
- 8-10 grape tomatoes (halved)
- ¼ cup peanuts chopped, roasted
- Thai Chili pepper (deseeded and minced, optional)
Instructions
- In a medium to large bowl, combine the fish sauce, garlic, minced cilantro and Thai basil stems, oil, sugar, pepper, and salt. Add the steak, and rub the marinade mixture all over the steak. Set aside to marinate overnight (or, for more tender cuts, at least 20 minutes, while you prepare the other ingredients).
- In a small bowl, dissolve the brown sugar or palm sugar in the hot water. Whisk in the lime juice, oil, fish sauce, chopped cilantro and Thai basil, garlic, and salt and pepper.
- To a large bowl, add the mixed greens, romaine lettuce, chopped scallion, cilantro, mint, and Thai basil. Toss in the cucumbers and tomatoes right before you dress the salad so the salad does not get too wet.
- Preheat a grill or grill pan/cast iron skillet until searing hot. Add the marinated skirt steak, and let it cook for about 1 minute. Next, rotate the skirt steak 45° to get more grill marks (and flavor!), moving it to the hotter side of the grill if you have the room to do so. Cook for another minute.
- Flip the steak and repeat these steps for the other side. That’s 4 minutes total cooking time, and your steak should be cooked medium-rare. You can cook it to medium if desired with 3 minutes per side. If using a thicker cut, you will have to adjust your cooking time accordingly. After grilling, let the steak rest for 3-5 minutes (or up to 10 minutes if using a thicker cut).
- Pour about half of the salad dressing over the salad. Toss and add more dressing to taste. Transfer to two large plates. After the beef has rested, slice the steak against the grain into bite-size slices, and gently place equal portions on top of each salad. Top the salads with chopped peanuts and Thai chili if using, and serve any remaining dressing on the side for folks who want extra drizzled over their beef!
Nutrition Information
Show Details
Calories
685kcal
(34%)
Carbohydrates
25g
(8%)
Protein
46g
(92%)
Fat
48g
(74%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
10g
(59%)
Monounsaturated Fat
26g
(130%)
Trans Fat
1g
(50%)
Cholesterol
107mg
(36%)
Sodium
1516mg
(63%)
Potassium
1321mg
(28%)
Fiber
5g
(20%)
Sugar
13g
(26%)
Vitamin A
7894IU
(158%)
Vitamin C
40mg
(44%)
Calcium
114mg
(11%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 685 kcal
% Daily Value*
| Calories | 685kcal | 34% |
| Carbohydrates | 25g | 8% |
| Protein | 46g | 92% |
| Fat | 48g | 74% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 26g | 130% |
| Trans Fat | 1g | 50% |
| Cholesterol | 107mg | 36% |
| Sodium | 1516mg | 63% |
| Potassium | 1321mg | 28% |
| Fiber | 5g | 20% |
| Sugar | 13g | 26% |
| Vitamin A | 7894IU | 158% |
| Vitamin C | 40mg | 44% |
| Calcium | 114mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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