A zesty dressing and a sweet-salty spice rub make this Thai beef salad deeply flavorful yet quick and easy to make. No marinating time required.
- Prep Time:
20 mins - Cook Time:
15 mins - Total Time:
35 mins
Yes, it’s officially fall today. However, I’ve got one last grill recipe to share before calling summer done and moving on to pumpkin recipes. You’ll be glad I didn’t save this recipe for another year. This Thai beef salad is so good!
The flank steak gets a quick rub down with a sugar-salt mix which helps develop a nice char when grilled. The real flavor punch comes from the dressing though. It’s a balance of sour, sweet, and salty flavors that is so common in Thai cooking and adds so much flavor without being heavy.
I love hearty main course salads because you don’t have to think about a side dish or what vegetables to serve along side. The meal practically puts itself together, making this Thai beef salad perfect for a weeknight dinner or a weekend cookout with friends.
OK. Now I can say good-bye to summer.
Thai Beef Salad
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Grilled
- Cuisine: Thai
Description
A zesty dressing and a sweet-salty spice rub make this Thai beef salad deeply flavorful yet quick and easy to make. No marinating time required.
Ingredients
- 1 large shallot, thinly sliced (about 1/3 cup)
- 3 tablespoons fresh lime juice
- 4 teaspoons packed brown sugar, divided
- 1½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- 1½ pounds flank steak, trimmed and cut into 2 to 3 large pieces
- 2 tablespoons fish sauce
- 1 teaspoon chili sauce (such as sambal oelek)
- 8–10 ounces mixed salad greens
- ½ cup coarsely chopped fresh cilantro, plus more for garnish
- ½ cup coarsely chopped fresh mint, plus more for garnish
- 1½ cups (about 7 ounces) mix cherry tomatoes, cut in half
Instructions
- Soak shallots. Toss the shallots and lime juice together in a medium bowl. Let sit for 10 minutes, stirring occasionally.
- Make spice rub. In a small bowl, mix together 2 teaspoons of brown sugar, salt, and pepper until evenly combined. Set aside.
- Prep steak. Pat the steak dry with paper towels, then rub all over with the sugar-salt mixture. Let sit at room temperature while preparing the grill.
- Prep grill. Heat the grill over high heat until hot.
- Cook steak. Grill the steaks over direct heat for 2-4 minutes on each side for medium rare. Transfer the steaks to a cutting board and let them rest for 10 minutes.
- Make dressing. Add fish sauce, chili sauce, and remaining 2 teaspoons of brown sugar to the shallot-lime juice mixture. Stir mixture until the sugar is completely dissolved. Set aside.
- Arrange salad. On a large serving dish or platter, toss together the salad greens, chopped cilantro, chopped mint, tomatoes, shallots (from the dressing), and about half of the dressing.
- Cut meat. Thinly slice the steak against the grain, then arrange the slices on top of the salad. Drizzle any accumulated juices over the steak and salad.
- Serve. Garnish the salad with additional cilantro and mint leaves and serve, passing the extra dressing around the table.
Notes
Recipe adapted from Milk Street.
Ashok says
Thanks for sharing this amazing recipe. My family loved it. Will be sharing this recipe with my friends.
Nguyet says
Thank you so much. Glad your family loved it!