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.
Ingredients
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)
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