Thai Beef Salad Recipe

4.75 from 8 votes

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!

Prep Time10

Cook Time8

Marinate15

Total Time32

Course: Appetizer, Lunch, Side Dish

Cuisine: Asian, Thai

Keyword: appetizer, asian, easy appetizer, grilled recipe, healthy salad, salad, steak

Servings: servings

Calories: 420kcal

Author: Lena Gladstone

Ingredients

Thai Marinade Ingredients

⅓ cup avocado oil
3 tablespoons fish sauce
2 tablespoons soy sauce
⅓ cup lime juice
1 lime zested
½ chilli pepper finely chopped (optional)
¼ cup brown sugar
3 tablespoons ginger grated
3 cloves garlic grated

Steak Ingredients

2 lbs Skirt Steak
1 teaspoons kosher salt

Salad Ingredients

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

Instructions

Grilling Method

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 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.

Stovetop method

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.

Assemble Salad

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.

Notes

Steak substitution - Sirloin, Boneless Rib Eye, Porterhouse, Scotch Fillet or Rump Steak, Flank, Flat Iron. Cooking times will be different for other cuts.

Cutting the steak: Cut the steak against the grain, it will produce the most tender slices. To do this, look at the steak and you will notice that most of the fibers are going in one direction. Turn the steak so the fibers are going left to right directly in front of you. Then cut across the fibers - i.e. 90 degrees perpendicular to the direction of the fibers.

Nutrition