Description
A refreshing and flavorful Thai Beef Salad featuring grilled flank steak, fresh vegetables, and a zesty dressing.
Ingredients
- 1 pound flank steak
- 1 tablespoon vegetable oil
- Salt and pepper, to taste
- 6 cups mixed salad greens (such as romaine, spinach, and arugula)
- 1 cup cherry tomatoes, halved
- 1 cucumber, thinly sliced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup roasted peanuts, chopped
- 3 tablespoons lime juice (for dressing)
- 2 tablespoons fish sauce (for dressing)
- 1 tablespoon sugar (for dressing)
- 1 teaspoon soy sauce (for dressing)
- 1 teaspoon chili paste (adjust to taste, for dressing)
Instructions
- Preheat a grill or grill pan over medium-high heat.
- Rub the flank steak with vegetable oil, salt, and pepper.
- Grill the steak for about 4-5 minutes on each side for medium-rare, or until desired doneness.
- Remove from the grill and let it rest for 5-10 minutes before slicing thinly against the grain.
- In a large bowl, combine the salad greens, cherry tomatoes, cucumber, red onion, cilantro, and mint.
- In a separate small bowl, whisk together the lime juice, fish sauce, sugar, soy sauce, and chili paste until the sugar is dissolved.
- Add the sliced beef to the salad mixture and drizzle with the dressing.
- Toss gently to combine and top with chopped roasted peanuts before serving.
Notes
- For added flavor, marinate the flank steak in the dressing for 30 minutes before grilling.
- For a vegetarian option, substitute the beef with grilled tofu or tempeh and use soy sauce instead of fish sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg