Grilled Thai Beef Salad
Savor the vibrant flavors of this Grilled Thai Beef Salad, an irresistible fusion of tender, char-grilled flank steak and crisp, refreshing vegetables. Infused with a zesty marinade of soy sauce, fish sauce, lime juice, and Thai red chili, the steak takes center stage alongside a colorful medley of cucumber, cherry tomatoes, red onion, and fragrant herbs like cilantro and mint. Topped with a tangy dressing and optional crunchy peanuts, this salad is a perfect blend of smoky, spicy, and citrusy notes. Ready in just 30 minutes of prep and cook time, this recipe delivers a light yet satisfying meal ideal for warm summer nights or any occasion craving Thai-inspired cuisine.
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Recipe Information
Ingredients
- 1 pound Flank steak
- 3 tablespoons Soy sauce
- 2 tablespoons Fish sauce
- 3 tablespoons Lime juice
- 2 teaspoons Brown sugar
- 2 Garlic cloves, minced
- 1 Thai red chili, finely chopped
- 1 Cucumber, thinly sliced
- 1.5 cups Cherry tomatoes, halved
- 1 small Red onion, thinly sliced
- 0.5 cup Fresh cilantro leaves
- 0.5 cup Fresh mint leaves
- 4 cups Romaine or mixed greens
- 0.25 cup Peanuts, roughly chopped (optional)
- 1 tablespoon Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
In a small bowl, whisk together soy sauce, fish sauce, lime juice, brown sugar, minced garlic, and chopped chili to make the marinade and dressing.
Place the flank steak in a resealable bag or shallow dish. Pour half the marinade over the steak, reserving the other half for the dressing. Seal the bag or cover the dish and refrigerate for at least 30 minutes or up to 2 hours.
Preheat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
Remove the steak from the marinade and season both sides with salt and black pepper.
Grill the steak for 4-5 minutes per side for medium-rare, or to your desired level of doneness. Remove the steak from the grill and let it rest for 5-10 minutes before slicing against the grain into thin slices.
While the steak is resting, prepare the salad. In a large bowl, combine the cucumber, cherry tomatoes, red onion, cilantro, mint, and mixed greens.
Drizzle the reserved dressing over the salad and toss gently to coat evenly.
Arrange the sliced beef on top of the prepared salad. Garnish with chopped peanuts if desired.
Serve immediately and enjoy your Grilled Thai Beef Salad!
Nutrition Facts
Calories |
440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 1745 mg | 76% | |
| Total Carbohydrate | 19.5 g | 7% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 8.3 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 133 mg | 10% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1030 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
