This Thai grilled beef salad brings together the smoky flavors of lemongrass-marinated beef with fresh mint and a tangy lime dressing.
It's a light, vibrant dish perfect for warm weather or when you want a satisfying salad with an Asian twist.
The salad combines grilled flank steak with crisp vegetables and herbs for a balance of textures and flavors.
Why You’ll Love This Recipe
- Marinating flank steak with lemongrass and garlic infuses the beef with authentic Thai flavors.
- Grilling the beef adds a smoky char that complements the bright, fresh herbs and vegetables.
- The tangy lime and fish sauce dressing brings acidity that balances the richness of the beef and freshness of the greens.
Thai Grilled Beef Salad with Lemongrass and Mint
This Thai grilled beef salad features marinated flank steak with lemongrass and mint, tossed in a tangy lime dressing for a fresh, vibrant meal.
- Prep time
- 20 minutes
- Cook time
- 10 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1 lb (450 g) flank steak
- 2 stalks lemongrass, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil, plus extra for grilling
- 6 cups mixed salad greens (about 180 g)
- 1 cup cucumber, thinly sliced (about 120 g)
- 1/2 cup red onion, thinly sliced (about 60 g)
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh cilantro leaves, chopped
- 2 green onions, thinly sliced
- Juice of 2 limes (about 3 tablespoons)
- 1 small red chili, thinly sliced (optional)
Instructions
- Marinate the beef In a bowl, combine lemongrass, garlic, fish sauce, soy sauce, brown sugar, and 1 tablespoon vegetable oil. Add flank steak and coat well. Cover and marinate in the refrigerator for at least 15 minutes and up to 2 hours.
- Preheat the grill Heat a grill or grill pan over medium-high heat. Lightly oil the grill grates or pan to prevent sticking.
- Grill the beef Remove steak from marinade and shake off excess. Grill steak for about 4-5 minutes per side for medium rare, or until the internal temperature reaches 135°F (57°C). Let rest for 5 minutes before slicing thinly against the grain.
- Prepare the salad In a large bowl, toss salad greens, cucumber, red onion, mint, cilantro, and green onions.
- Make the dressing and assemble Whisk together lime juice and optional sliced chili. Drizzle dressing over salad and toss to coat. Top salad with the sliced grilled beef and serve immediately.
Helpful Tips
- Use a meat thermometer to ensure flank steak reaches at least 135°F (57°C) for safe medium-rare doneness.
- If you prefer, the steak can be cooked to medium (145°F/63°C) or well done (160°F/71°C).
- Letting the steak rest after grilling allows juices to redistribute for tender meat.
- Remove and discard any tough outer layers of the lemongrass before chopping for the marinade.
- For a milder salad, omit the red chili or use less.
Storage and Make-Ahead
Store leftover grilled beef and salad components separately in airtight containers in the refrigerator for up to 2 days.
Reheat beef gently on the stovetop or consume cold in salads.
Due to the fresh herbs and lime dressing, the salad is best enjoyed fresh and not stored combined for long periods.
Frequently Asked Questions
Can I make this salad without lemongrass?
Yes, you can substitute a teaspoon of lemongrass paste or finely grated ginger for a similar aromatic flavor.
What cut of beef is best for this salad?
Flank steak is ideal due to its thin shape and flavor, but skirt steak or sirloin can also work well.
Is fish sauce necessary in the marinade?
Fish sauce adds authentic Thai umami flavor, but you can substitute soy sauce for a vegetarian friendly option, though the flavor will differ.
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