Thai Beef Salad

Thai Beef Salad

Looking for a refreshing yet satisfying dish packed with bold flavors? This Thai Beef Salad is a perfect blend of savory steak, fresh vegetables, and zesty herbs, all tied together with a tangy lime and fish sauce dressing. It’s light enough for a healthy lunch but hearty enough for dinner, making it an ideal meal for any occasion. The balance of sweet, spicy, and sour flavors makes this salad an exciting dish that will quickly become a favorite!

Ingredients:

For the Thai Beef Dressing/Marinade:

• 1/2 cup lime juice
• 1 teaspoon lime zest
• 1/3 cup packed brown sugar
• 1/4 cup vegetable oil
• 2 tablespoons fish sauce
• 1 teaspoon Sriracha
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons fresh ginger, very finely minced
• 3 cloves garlic, minced

For the Steak:

• 2 pounds skirt steak, trimmed of excess fat
• 2 teaspoons kosher salt
• 1/2 teaspoon coarse ground black pepper
• 2 tablespoons unsalted butter

For the Salad:

• 8 cups romaine lettuce, chopped (about 2 heads)
• 1 English cucumber, sliced
• 1 pint grape tomatoes, halved
• 1/3 cup cilantro, chopped
• 1/4 red onion, sliced
• 1/2 cup green onions, thinly sliced
• 1/2 cup fresh mint, chopped
• 1/4 cup chopped peanuts (optional)

Directions:

1. Prepare the Dressing/Marinade:
   • In a medium bowl, whisk together the lime juice, lime zest, brown sugar, vegetable oil, fish sauce, Sriracha, crushed red pepper flakes, ginger, and garlic.
   • Reserve half of the mixture to use as the salad dressing.
   • Use the remaining half as a marinade for the steak.
2. Marinate the Steak:
   • Marinate the skirt steak with the reserved half of the dressing for 20 minutes, allowing the flavors to soak into the meat.
3. Cook the Steak:
   • Heat a large skillet over high heat and melt the butter.
   • Sear the marinated steak for about 4 minutes on each side, until browned and cooked to your desired doneness. Make sure not to overcrowd the pan.
   • Once cooked, remove the steak from the skillet and let it rest for 10 minutes before slicing thinly against the grain.
4. Assemble the Salad:
   • In a large bowl, combine the romaine lettuce, cucumber, grape tomatoes, cilantro, red onion, green onions, and fresh mint.
   • Toss the salad gently with the reserved dressing to evenly coat the vegetables and herbs.
5. Serve:
   • Top the salad with the sliced steak and garnish with chopped peanuts if desired.
   • Serve immediately and enjoy this flavorful, vibrant Thai beef salad!

Quick Recipe Facts:

• Prep Time: 20 minutes
• Marinating Time: 20 minutes
• Cooking Time: 10 minutes
• Total Time: 50 minutes
• Servings: 4 servings
• Calories: 350 kcal per serving

Tips for Success:

• Don’t Overcrowd the Pan: When searing the steak, be sure not to overcrowd the skillet to ensure an even, crispy sear on the meat.
• Rest the Steak: Letting the steak rest after cooking allows the juices to redistribute, making the meat more tender and flavorful.
• Herb Freshness: Use fresh herbs like cilantro and mint for the best flavor and fragrance. These add a vibrant, refreshing touch to the salad.

Why You’ll Love This Recipe:

• Bold Flavors: The combination of lime, fish sauce, ginger, and garlic in the dressing creates a perfect balance of sweet, tangy, and spicy flavors.
• Healthy and Hearty: With fresh vegetables and lean steak, this salad is a satisfying yet healthy meal option.
• Versatile: You can enjoy this Thai Beef Salad as a light main dish, or serve it as a side salad for a larger meal.

This Thai Beef Salad is an explosion of flavors and textures, from the juicy marinated steak to the crisp lettuce and fresh herbs. It’s perfect for a light dinner or lunch, offering a refreshing twist on your usual salad routine!

Thai Beef Salad

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• Author: Dulcia
• Total Time: 50 minutes
• Yield: 4 1x

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Description

This Thai Beef Salad is a vibrant mix of fresh herbs, crisp vegetables, and tender skirt steak, all brought together with a zesty lime dressing. The combination of mint, cilantro, and green onions adds a refreshing note, while the juicy grape tomatoes and crunchy cucumbers complement the perfectly seared steak. The balance of sweet, tangy, and spicy flavors in the dressing makes each bite incredibly satisfying.

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Ingredients

Scale 1x2x3x

Thai Beef Dressing/Marinade:
1/2 cup lime juice
1 teaspoon lime zest
1/3 cup packed brown sugar
1/4 cup vegetable oil
2 tablespoons fish sauce
1 teaspoon Sriracha
1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh ginger, very finely minced
3 cloves garlic, minced
Steak Ingredients:
2 pounds skirt steak, trimmed of excess fat
2 teaspoons kosher salt
1/2 teaspoon coarse ground black pepper
2 tablespoons unsalted butter
Thai Beef Salad Ingredients:
8 cups romaine lettuce, chopped (about 2 heads)
1 English cucumber, sliced
1 pint grape tomatoes, halved
1/3 cup cilantro, chopped
1/4 red onion, sliced
1/2 cup green onions, thinly sliced
1/2 cup fresh mint, chopped
1/4 cup chopped peanuts (optional)

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Instructions

In a medium bowl, whisk together lime juice, lime zest, brown sugar, vegetable oil, fish sauce, Sriracha, crushed red pepper flakes, ginger, and garlic. Reserve half of the mixture as the salad dressing.
Marinate the skirt steak with the remaining half of the dressing for 20 minutes.
Heat a large skillet on high and melt the butter. Sear the steak for 4 minutes on each side until browned. Be careful not to overcrowd the pan. Once cooked, let the steak rest for 10 minutes before slicing thinly against the grain.
In a large bowl, combine the romaine lettuce, cucumber, grape tomatoes, cilantro, red onion, green onions, and fresh mint. Toss gently with the reserved dressing.
Top the salad with the sliced steak and garnish with chopped peanuts if desired.

• Prep Time: 20 minutes
• Cook Time: 10 minutes

Nutrition

• Calories: 350