Description
A fresh and zesty Thai Beef Salad featuring grilled flank steak and a vibrant mix of vegetables, topped with a flavorful dressing.
Ingredients
Scale
- 1 pound flank steak
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup mixed salad greens
- 1 cup cucumber, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup roasted peanuts, chopped (optional)
- 3 tablespoons lime juice
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 teaspoon chili paste (adjust to taste)
- 1 clove garlic, minced
Instructions
- Preheat a grill or grill pan over medium-high heat. Rub the flank steak with vegetable oil, salt, and black pepper.
- Grill the steak for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from the grill and let it rest for 5 minutes before slicing thinly against the grain.
- In a large bowl, combine the salad greens, cucumber, cherry tomatoes, red onion, cilantro, and mint.
- In a small bowl, whisk together the lime juice, fish sauce, sugar, chili paste, and minced garlic to make the dressing.
- Add the sliced beef to the salad mixture and drizzle with the dressing. Toss gently to combine.
- Serve immediately, garnished with chopped peanuts if desired.
Notes
- For a spicier kick, add sliced jalapeños or a sprinkle of red pepper flakes to the salad.
- Substitute grilled chicken or shrimp for the beef to customize the protein source.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg