Name: Thai Beef Salad Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Thai
Ingredients: ⅓ cup avocado oil; 3 tablespoons fish sauce; 2 tablespoons soy sauce; ⅓ cup lime juice; 1 lime (zested); ½ chili pepper (finely chopped, optional); ¼ cup brown sugar; 3 tablespoons ginger (grated); 3 cloves garlic (grated); 2 lbs skirt steak; 1 teaspoon kosher salt; 2 heads romaine hearts (chopped); 2 Persian cucumbers (sliced); 1 pint grape tomatoes (halved); ½ chili pepper (sliced, optional); ¼ red onion (thinly sliced); 4 radishes (thinly sliced); 1 small carrot (peeled into strips); ½ cup cilantro (finely chopped); ¼ cup fresh mint (finely chopped); ¼ cup green onions (thinly sliced)

Ingredients

⅓ cup avocado oil

3 tablespoons fish sauce

2 tablespoons soy sauce

⅓ cup lime juice

1 lime, zested

½ chili pepper, finely chopped (optional)

¼ cup brown sugar

3 tablespoons grated ginger

3 cloves garlic, grated

2 lbs skirt steak

1 teaspoon kosher salt

2 heads romaine hearts, chopped

2 Persian cucumbers, sliced

1 pint grape tomatoes, halved

½ chili pepper, sliced (optional)

¼ red onion, thinly sliced

4 radishes, thinly sliced

1 small carrot, peeled into strips

½ cup cilantro, finely chopped

¼ cup fresh mint, finely chopped

¼ cup green onions, thinly sliced

Instructions

Step 1: Preheat your grill to 500°F.

Step 2: In a bowl, whisk together avocado oil, fish sauce, soy sauce, lime juice, lime zest, chopped chili pepper, brown sugar, grated ginger, and grated garlic to make the dressing.

Step 3: Cut the skirt steak in half so you have four pieces and let it come to room temperature on a rimmed dish. Pour two-thirds of the marinade over the steak, coating both sides. Marinate for at least 15 minutes while preparing the vegetables.

Step 4: Remove the steak from the marinade and sprinkle one side with kosher salt. Place the steak on the grill and cook for 2-3 minutes per side, sprinkling salt on the second side as you flip. Use an instant-read thermometer to check for an internal temperature of 130-135°F for medium-rare.

Step 5: Once cooked, transfer the steak to a plate, cover with foil, and let it rest for 10 minutes. When ready, thinly slice the steak against the grain.

Step 6: Alternatively, for stovetop cooking, heat a cast iron skillet over high heat until smoking. Add a little olive oil, then cook the steak for 2 minutes on each side undisturbed. Continue flipping every minute until the internal temperature reaches 130-135°F. Rest the steak before slicing.

Step 7: To assemble the salad, arrange the chopped romaine on a platter. Top with cucumbers, tomatoes, red onions, sliced chili, radishes, carrots, and the sliced steak.

Step 8: Drizzle the remaining one-third of the dressing over the salad and toss gently to combine just before serving.

Tips & Variations

For extra heat, add more chopped chili or serve with fresh chili slices on the side.

Use sirloin or flank steak if skirt steak is unavailable, adjusting cooking times as needed.

Letting the steak rest fully ensures juicier, more tender slices.

Fresh herbs like basil or Thai basil can add an aromatic twist to the salad.

FAQs

Can I make the dressing in advance?

Yes, the dressing can be prepared up to 2 days ahead and kept refrigerated. Whisk well before using to recombine any separated ingredients.

What if I don’t have a grill or cast iron skillet?

You can cook the steak under a broiler or on a grill pan on the stove. Just keep an eye on the steak to avoid overcooking and adjust cooking times accordingly.