This Thai beef salad is a vibrant and refreshing dish that combines the smoky flavor of grilled flank steak with crisp vegetables and fresh herbs.
The salad is tossed in a zesty lime and chili dressing that brings a spicy, tangy, and slightly sweet taste, perfectly complementing the beef.
It's a quick and easy recipe ideal for a light lunch or dinner, bursting with Thai flavors and textures.
Why You’ll Love This Recipe
- Grilling the flank steak adds a delicious smoky char while keeping the beef tender and juicy when sliced thinly.
- The combination of fresh herbs like mint and cilantro elevates the salad with aromatic freshness.
- The lime and chili dressing balances heat, acidity, and a touch of sweetness, brightening each bite.
- Serving the beef slightly warm or at room temperature ensures the flavors meld beautifully with the crisp vegetables.
Thai Beef Salad with Lime and Chili Dressing
A fresh and spicy Thai beef salad featuring grilled flank steak tossed with crisp vegetables, fresh herbs, and a zesty lime and chili dressing.
- Prep time
- 20 minutes
- Cook time
- 10 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1 lb (450 g) flank steak
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil
- 5 cups mixed salad greens or lettuce leaves
- 1 small cucumber, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 2 tablespoons fresh lime juice (about 1 lime)
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 small red chili, finely chopped (adjust to taste)
- 1 clove garlic, minced
- 2 tablespoons toasted peanuts, roughly chopped (optional)
Instructions
- Prepare and Grill the Beef Pat the flank steak dry and season both sides with salt and black pepper. Heat vegetable oil in a grill pan or skillet over medium-high heat until hot. Grill the steak for 4-5 minutes per side for medium-rare, or until it reaches an internal temperature of 135°F (57°C). Remove from heat and let rest for 5 minutes, then thinly slice against the grain.
- Make the Dressing In a small bowl, whisk together fresh lime juice, fish sauce, soy sauce, sugar, chopped red chili, and minced garlic until sugar dissolves.
- Assemble the Salad In a large bowl, combine salad greens, cucumber slices, cherry tomatoes, red onion, cilantro, and mint. Add the sliced beef on top. Pour the dressing over the salad and toss gently to combine.
- Serve Sprinkle toasted peanuts over the salad before serving for added crunch if desired. Serve immediately for best freshness.
Helpful Tips
- For food safety, cook the beef to at least 135°F (57°C) internal temperature and rest before slicing.
- Adjust chili quantity in the dressing according to your preferred spice level.
- Use a sharp knife to slice the beef thinly against the grain for maximum tenderness.
- If fish sauce is unavailable or you prefer, substitute with low-sodium soy sauce for a vegetarian-friendly variation on the dressing.
Storage and Make-Ahead
Store any leftover salad and dressing separately in airtight containers in the refrigerator for up to 1 day.
Do not store mixed salad with dressing overnight to prevent sogginess; instead, toss just before serving.
Frequently Asked Questions
Can I use a different cut of beef for this salad?
Yes, flank steak is preferred for its flavor and texture, but sirloin or skirt steak can also be used.
Is it necessary to use fish sauce in the dressing?
Fish sauce adds authentic umami flavor, but you can substitute with soy sauce if needed.
How do I make this salad less spicy?
Reduce or omit the chopped red chili in the dressing to lower the heat level.
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