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Thai Beef Salad Recipe

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★★★★★

4.9 from 96 reviews

A vibrant and refreshing Thai Beef Salad combining tender grilled skirt steak with fresh vegetables and a tangy, flavorful dressing made from lime juice, fish sauce, and aromatic herbs. Perfectly balanced with a hint of spice and sweetness, this salad is a delicious, healthy meal inspired by traditional Thai flavors.

Ingredients

Scale

Dressing and Marinade

  • 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)

Beef

  • 2 lbs skirt steak
  • 1 teaspoon kosher salt

Salad Vegetables and Herbs

  • 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

  1. Prepare the Grill: Preheat your grill to 500°F (260°C) ensuring it’s hot enough to sear the steak quickly.
  2. Make the Marinade: In a bowl, whisk together the avocado oil, fish sauce, soy sauce, lime juice, lime zest, finely chopped chili, brown sugar, grated ginger, and grated garlic until well combined.
  3. Marinate the Steak: Cut the skirt steak in half so you have four pieces. Place them in a rimmed dish to come to room temperature. Pour two-thirds of the marinade over the steak, coating both sides thoroughly. Let it marinate for at least 15 minutes while preparing the salad vegetables.
  4. Grill the Steak: Remove the steak from the marinade and place it on the preheated grill. Sprinkle with kosher salt on one side. Grill for 2-3 minutes, then flip the steak, season the other side with salt, and grill for an additional 2-3 minutes until the internal temperature reaches 130-135°F (medium-rare) using an instant-read thermometer.
  5. Rest the Steak: Transfer the cooked steak to a plate and cover loosely with foil. Let it rest for 10 minutes to redistribute the juices, then thinly slice against the grain for maximum tenderness.
  6. (Alternative Stovetop Method): Heat a large cast iron skillet over high heat until smoking. Add a little olive oil to coat the pan. Cook the marinated steak for 2 minutes on each side undisturbed, then continue flipping every minute until the internal temperature is 130-135°F. Remove from skillet and let rest before slicing.
  7. Assemble the Salad: Arrange the chopped romaine lettuce on a large serving platter. Top with sliced cucumbers, halved grape tomatoes, thinly sliced red onions, sliced chili, radishes, carrot strips, and chopped fresh herbs: cilantro, mint, and green onions.
  8. Add the Dressing: Drizzle the remaining third of the marinade over the salad ingredients. Toss gently to combine just before serving, allowing the flavors to meld together perfectly.

Notes

  • If you prefer less heat, omit the chili peppers.
  • Skirt steak is recommended for its flavor and tenderness, but flank steak can be a substitute.
  • Marinate the steak at least 15 minutes, but up to 1 hour for more flavor.
  • Use an instant-read thermometer to ensure steak is cooked to desired doneness for best results.
  • This salad can be served with rice or sticky rice for a heartier meal.
  • Resting the steak after grilling is key to retaining juicy texture.

Keywords: Thai beef salad, grilled steak salad, fresh Thai salad, skirt steak recipe, healthy Thai dinner

Find it online: https://kitchenbyclara.com/thai-beef-salad-recipe/