Thai Beef Salad
In this Thai Beef Salad recipe, steak is marinated with Thai flavors, grilled and served over a bed of greens and herbs with a tasty dressing!
- Prep time
- 35 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon fish sauce
- 2 cloves garlic (minced)
- 2 teaspoons minced cilantro stems
- 2 teaspoons minced Thai basil stems
- 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))
- 1 tablespoon brown sugar (( or palm sugar))
- 1 tablespoon hot water
- 3 tablespoons lime juice
- 3 tablespoons neutral oil ((or light olive oil))
- 2 tablespoons fish sauce
- 1 tablespoon chopped cilantro leaves
- 2 teaspoons chopped Thai basil leaves
- ½ teaspoon garlic ((finely minced))
- Salt and black pepper ((to taste))
- 3 cups romaine lettuce
- 3 cups mixed baby salad greens
- 1 scallion ((chopped))
- 2 tablespoons roughly chopped or torn cilantro ((more or less to taste))
- 2 tablespoons roughly chopped or torn mint ((more or less to taste))
- 2 tablespoons roughly chopped or torn Thai Basil ((more or less to taste))
- 1¼ cup sliced cucumber
- 8-10 grape tomatoes ((halved))
- ¼ cup roasted peanuts ((chopped))
- Thai Chili pepper ((deseeded and minced, optional))
Instructions
- 1
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).
- 2
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.
- 3
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.
- 4
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.
- 5
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).
- 6
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!