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Overhead view of sliced Thai beef with salad greens, tomatoes, and, fresh herbs on a metal tray.

Thai Beef Salad

  • Author: Nguyet Vo
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • 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

Units Scale
  • 1 large shallot, thinly sliced (about 1/3 cup)
  • 3 tablespoons fresh lime juice
  • 4 teaspoons packed brown sugar, divided
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 1/2 pounds flank steak, trimmed and cut into 2 to 3 large pieces
  • 2 tablespoons fish sauce
  • 1 teaspoon chili sauce (such as sambal oelek)
  • 810 ounces mixed salad greens
  • 1/2 cup coarsely chopped fresh cilantro, plus more for garnish
  • 1/2 cup coarsely chopped fresh mint, plus more for garnish
  • 1 1/2 cups (about 7 ounces) mix cherry tomatoes, cut in half

Instructions

  1. Soak shallots. Toss the shallots and lime juice together in a medium bowl. Let sit for 10 minutes, stirring occasionally.
  2. Make spice rub. In a small bowl, mix together 2 teaspoons of brown sugar, salt, and pepper until evenly combined. Set aside.
  3. 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.
  4. Prep grill. Heat the grill over high heat until hot.
  5. 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.
  6. 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.
  7. 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. 
  8. 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.
  9. 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.

Keywords: thai salad, thai beef, thai steak salad, grilled thai beef

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