Thai Salad with Grilled Beef
Savor the bold, vibrant flavors of Thailand with this Thai Salad with Grilled Beef! Juicy slices of marinated flank steak, grilled to perfection, crown a refreshing medley of crisp romaine lettuce, crunchy cucumbers, sweet cherry tomatoes, and zesty red onions. Infused with the tangy, umami-rich combination of soy sauce, fish sauce, lime juice, and a hint of brown sugar, the steak and the light dressing deliver irresistible depth to every bite. Fresh cilantro and mint leaves add a fragrant, herbaceous twist, while a touch of red chili brings just the right amount of heat. Ready in just 30 minutes (plus marinade time), this vibrant and healthy Thai-inspired salad makes an ideal lunch or light dinner, showcasing delicious balance and exotic flair in every forkful. Perfect for those craving a protein-packed, refreshing meal!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Flank steak
- 2 tablespoons Soy sauce
- 2 tablespoons Fish sauce
- 3 tablespoons Lime juice
- 1 tablespoon Brown sugar
- 2 Garlic cloves, minced
- 1 Red chili, finely chopped
- 1 Cucumber, thinly sliced
- 1 cup Cherry tomatoes, halved
- 1 Red onion, thinly sliced
- 0.5 cup Fresh cilantro leaves
- 0.25 cup Fresh mint leaves
- 4 cups Romaine lettuce, torn
- 1 tablespoon Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
In a small bowl, whisk together soy sauce, fish sauce, 2 tablespoons of lime juice, brown sugar, and one minced garlic clove. Use half of this mixture as a marinade for the steak and reserve the other half for the salad dressing.
Place the flank steak in a shallow dish and pour the marinade over it. Cover and refrigerate for at least 30 minutes or up to 2 hours to let the flavors infuse.
Preheat a grill or grill pan over medium-high heat. Lightly brush the grill with vegetable oil to prevent sticking.
Remove the steak from the marinade and discard the marinade. Season the steak with salt and black pepper on both sides.
Grill the steak for 4–5 minutes per side for medium-rare, or adjust the cooking time based on your preferred doneness. Remove the steak from the grill and let it rest for 5 minutes before slicing it thinly against the grain.
In a large bowl, combine cucumber, cherry tomatoes, red onion, cilantro, mint, and romaine lettuce.
To the reserved salad dressing, add the remaining 1 tablespoon of lime juice, one minced garlic clove, and the finely chopped red chili. Mix well.
Drizzle the dressing over the salad and toss gently to combine.
Arrange the thinly sliced grilled beef on top of the salad. Garnish with additional cilantro and mint if desired.
Serve immediately and enjoy this vibrant and flavorful Thai salad with grilled beef!
Nutrition Facts
Calories |
1439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.0 g | 103% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 6588 mg | 286% | |
| Total Carbohydrate | 48.6 g | 18% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 23.9 g | ||
| Protein | 145.6 g | 291% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 388 mg | 30% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 3266 mg | 70% | |
*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.
