This Thai Beef Salad Recipe is made with marinated grilled skirt steak and a platter of colorful vegetables. Its mouth-watering and vibrant flavors make it the best appetizer or hearty lunch to enjoy year-round!Jump to Recipe
The best Thai beef salad recipe
This Thai Beef Salad Recipe is the best excuse to incorporate more vegetables into your diet. Not only is this boldly flavored Thai-inspired recipe bursting with a variety of juicy, crisp veggies, but every bite is extra enjoyable thanks to the marinated grilled skirt steak! It’s the ultimate recipe to turn salad haters into huge fans.
Just think of this beef salad as an upgraded version of my Keto Thai Steak Salad. Both are healthy and light, but this elevated version features a spicy and savory Thai dressing made from soy sauce, fish sauce, lime, and Thai chilis. It’s pulling double duty as both the salad dressing and steak marinade, so you’ll never miss out on the great flavors.
What is Thai beef salad made of?
Thai beef salad ingredients are exciting, fresh, and vibrant! It’s the perfect appetizer you can serve year-round. This is what it’s made of:
- Skirt steak – This long and thin cut of steak is my favorite choice to use in salads. Grilled skirt steak, in particular, is boldly flavored on its own but is even better when marinated. If you can’t find skirt steak, use sirloin, boneless ribeye, porterhouse, rump steak, flank steak, or flat iron instead. Just know that the cooking times will vary depending on the cut you choose.
- Romaine lettuce – Or use any type of lettuce or leafy greens you like.
- Grape tomatoes
- Radishes – Feel free to use pickled radishes if you’re looking for a little extra tang.
- Chili pepper – I recommend using a Thai chili variety for a close-to-authentic flavor. Bird’s eye chilis are a common choice and are very spicy.
- Red onion – Again, you can use pickled red onions for more vibrancy!
- Cilantro – Use the leaves and the stems here. It’s important to use every part of the fresh herb because the herbaceous element is so crucial to a classic Thai beef salad. You could even add fresh basil to elevate the flavors.
- Fresh mint – If you can, use spearmint leaves rather than peppermint leaves. Spearmint is mild, sweet, and light, making it the preferred choice in salads.
- Green onions
What is Thai dressing made of?
The Thai salad dressing doubles as a steak marinade in this beef salad recipe. It’s truly the star of the show. Here’s what you need:
- Avocado oil – Olive oil works too.
- Fish sauce
- Soy sauce – For gluten-free, use tamari or coconut aminos.
- Lime juice and zest – The acid is very important for balance and a tangy, vibrant flavor profile. Try not to skip it!
- Chilli pepper – Use the same type of chili you used on the salad.
- Brown sugar – The sweetness will help balance the heat and other tangy flavors. Agave syrup or honey should work instead.
- Fresh ginger
- Garlic cloves
How to make a Thai beef salad
- Marinate the steak: Whisk the Thai steak marinade ingredients together in a rimmed baking dish. Place the steak inside the dish and leave it to marinate for at least 15 minutes.
- Grill the marinated steak: Place the marinated steak on a hot grill. Cook for a few minutes on both sides or until the internal temperature reaches 130ºF – 135ºF. Leave the cooked steak to rest before slicing it into thin strips.
- Assemble the salad: Arrange the lettuce on a large serving platter. Add the salad veggies on top, then the sliced steak. Drizzle the remaining marinade/Thai dressing over top, toss to combine, then serve!
This beef Thai salad recipe is a perfect appetizer to serve ahead of the Thai-inspired feast, featuring Spicy Thai Peanut Chicken, Thai green curry, pork satay, and fried rice.
Frequently asked questions
Skirt steak can sit in the marinade for as little as 15 minutes or for a maximum of 24 hours.
Yes! To cook the steak on the stove, heat a large, oiled skillet over high heat. Once the oil is smoking, add the steak and cook for 2 minutes per side. Continue cooking and flipping until the internal temperature reaches 130ºF – 135ºF. Transfer the steak to a cutting board and let it rest for at least 10 minutes.
Against the grain is always best! To do this, turn the steak so the fibers are going left to right directly in front of you. Cut across the fibers.
Make ahead and storing
Make ahead: Store the assembled salad and dressing in separate airtight containers in the fridge. The steak, dressing, and salad can be made up to 3 days ahead of assembly.
Store: The fully dressed salad will only last for about 1 day in the fridge because the lettuce will wilt quickly. For the best results, keep the dressing on the side and store the salad, steak, and dressing separately.
More loaded salad recipes
- Greek Steak Salad with Tarragon Dressing
- Citrus Grilled Shrimp and Avocado Salad
- Crab Stuffed Salmon with Fennel Salad
- Loaded Chicken Salad with Honey Mustard Vinaigrette
Did you try this Thai Beef Salad Recipe? Let me know what you think by leaving a comment below and giving this recipe a rating! Don’t forget to take a picture tag me on Instagram or use #lenaskitchenblog to be featured in my stories! I love seeing what you come up with!
Thai Beef Salad Recipe
Thai Marinade Ingredients
- 2 lbs skirt steak
- 1 teaspoons kosher salt
- 2 heads romaine hearts chopped
- 2 Persian cucumbers sliced
- 1 pint grape tomatoes halved
- ½ chilli 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
- Preheat your grill to 500F.
- In a bowl whisk together the avocado oil, fish sauce, soy sauce, lime juice, lime zest, chopped chilli pepper, brown sugar, grated ginger and grated garlic.
- Cut the skirt steak in half so you have four pieces. Let it come to room temperature by adding it to a rimmed dish. Pour ⅔ rds of the marinade on the steak, making sure to coat both sides. Let it marinate for at least 15 minutes while you keep your veggies.
- When ready to cook the steak, remove it from the marinade and place it on the grill. Sprinkle it with salt on one side. Grill for 2-3 minutes, flip, salt, and grill for another 2-3 minutes or until the internal temperature reaches 130-135ºF with an instant read thermometer.
- Once the steak is cooked, move it to a plate, cover with foil and let it rest for 10 minutes. When ready to serve, thinly slice against the grain.
- Cook the steak in a large cast iron skillet over high heat. Preheat the skillet until smoking. Add a little olive oil to coat the pan. Add in the steak and cook for 2 minutes on each side undisturbed. Continue cooking and flipping each minute until internal temp reads 130-135ºF with an instant read thermometer. Transfer to a plate and allow to rest.
- Arrange the chopped romaine on a platter. Top with cucumbers, tomatoes, red onions, chillies, radishes, carrots and the sliced steak.
- Add the remaining ⅓ rd of the dressing on top of the salad. Toss to combine when ready to serve the salad.