Refreshing Thai Beef Salad

Refreshing Thai Beef Salad

Maria G. Brooks

A refreshing and protein-rich Thai Beef Salad featuring marinated grilled steak over a bed of crisp greens and aromatic herbs, tossed in a zesty, tangy dressing.

Perfect for a quick, nutritious, and satisfying meal any day of the week.

Print Recipe Pin Recipe

Prep Time 35

Cook Time 10

Total Time 45

Course Main, Salad

Cuisine Thai

Servings 2

Equipment

1 medium-large mixing bowl
1 Small bowl
1 grill or grill pan (or cast-iron skillet)
1 Whisk
1 Sharp Knife
cutting board

Ingredients

For the Beef Marinade:

1 tbsp fish sauce
2 cloves garlic minced
2 tsp cilantro stems finely chopped
2 tsp Thai basil stems finely chopped
2 tsp neutral oil canola, vegetable, or avocado
½ tsp sugar
¼ tsp black pepper
¼ tsp salt
12 oz skirt steak or preferred cut

For the Dressing:

1 tbsp brown sugar or palm sugar
1 tbsp hot water
3 tbsp lime juice
3 tbsp neutral oil or light olive oil
2 tbsp fish sauce
1 tbsp cilantro leaves chopped
2 tsp Thai basil leaves chopped
½ tsp garlic finely minced
Salt and black pepper to taste

For the Salad:

3 cups romaine lettuce
3 cups mixed baby greens
1 scallion chopped
2 tbsp cilantro roughly chopped
2 tbsp mint roughly chopped
2 tbsp Thai basil roughly chopped
1¼ cup cucumber sliced
8-10 grape tomatoes halved
¼ cup roasted peanuts chopped
1 Thai chili pepper deseeded and minced (optional)

Instructions

Prepare the Beef Marinade: In a medium to large mixing bowl, combine fish sauce, minced garlic, chopped cilantro stems, chopped Thai basil stems, neutral oil, sugar, salt, and black pepper.
Whisk thoroughly until all ingredients are evenly blended.
This fragrant mixture will serve as the marinade, infusing the steak with authentic Thai flavors and tenderizing the meat for a succulent result.
Marinate the Steak: Place your skirt steak (or your preferred cut) into the prepared marinade.
Using your hands or a spoon, rub the mixture thoroughly over both sides of the steak, ensuring every part is coated.
Cover the bowl and let it marinate overnight in the refrigerator for maximum flavor.
If pressed for time, allow at least 20 minutes for shorter cuts; the longer the marination, the deeper the flavor and tenderness.
Prepare the Dressing: In a small bowl, dissolve brown sugar or palm sugar in hot water, stirring until fully dissolved.
Add lime juice, neutral oil, fish sauce, chopped cilantro leaves, Thai basil leaves, and minced garlic.
Whisk continuously until the dressing is emulsified, smooth, and aromatic.
Taste and adjust seasoning with salt and black pepper as needed.
The dressing should be tangy, slightly sweet, and herbaceous—a perfect complement to the steak and fresh greens.
Assemble the Salad Base: In a large serving bowl, combine romaine lettuce, mixed baby greens, chopped scallion, cilantro, mint, and Thai basil.
Toss gently to mix the herbs evenly with the greens.
Add sliced cucumber and halved grape tomatoes just before dressing to prevent the vegetables from releasing too much moisture and becoming soggy.
This fresh and vibrant base ensures a crisp and flavorful salad foundation.
Preheat the Grill: Preheat your grill, grill pan, or cast-iron skillet to a high temperature until it is searing hot.
A properly heated grill ensures beautiful sear marks and locks in the juices of the steak.
If using a cast-iron skillet, lightly brush with oil to prevent sticking.
High heat is key for achieving that tender, juicy interior while keeping a slightly caramelized exterior.
Grill the Steak: Place the marinated steak onto the hot grill.
Cook for approximately 1 minute, then rotate the steak 45 degrees to create appealing crosshatch grill marks.
Move the steak slightly if your grill has hotter and cooler zones to ensure even cooking.
After another minute, flip the steak and repeat this rotation process for the second side.
For medium-rare, the total grilling time should be about 4 minutes; for medium, cook 3 minutes per side.
Adjust for thicker cuts as needed.
Rest the Steak: Once grilled, transfer the steak to a cutting board and allow it to rest for 3–5 minutes.
For thicker cuts, rest up to 10 minutes.
Resting allows the juices to redistribute, ensuring every slice is tender, juicy, and flavorful instead of losing moisture when cut immediately.
Dress the Salad: Pour about half of the prepared dressing over the salad greens.
Toss gently, ensuring the dressing coats all ingredients evenly without wilting the delicate herbs.
Taste and adjust with additional dressing as preferred.
The goal is a perfectly balanced salad where every bite has a hint of tangy, sweet, and aromatic Thai flavors.
Slice the Steak: Using a sharp knife, slice the rested steak against the grain into bite-sized pieces.
Cutting against the grain is crucial for tenderness, as it shortens the muscle fibers and ensures each slice melts in your mouth.
Assemble the Final Salad: Gently layer the sliced steak over the dressed greens on individual plates or a serving platter.
Sprinkle chopped roasted peanuts on top for crunch and optional minced Thai chili for heat.
Serve the remaining dressing on the side for anyone who prefers extra drizzle.
Serve and Enjoy: Present your Thai Beef Salad immediately for the best freshness, aroma, and texture.
Each bite combines the succulent, marinated steak with crisp greens, fragrant herbs, and the zesty, tangy dressing.
This dish is perfect for a quick, nutritious, and satisfying meal any day of the week.

Notes

Use fresh herbs: Thai basil, mint, and cilantro elevate the salad’s aroma and flavor. Roughly chopping rather than finely mincing preserves texture and freshness.
Marinate the steak for optimal flavor: While 20 minutes works for tender cuts, overnight marination deeply infuses flavors and tenderizes the meat.
Grill carefully: High heat is crucial for a nice sear. Avoid overcooking—skirt steak cooks quickly and tastes best medium-rare.
Dressing adjustments: Balance sweet, sour, and salty flavors to your preference, especially if using lime juice that varies in acidity.
Optional spice: Thai chili adds heat but can be omitted for a milder version.