In this tasty Thai beef salad recipe, seared steak is marinated in a spicy mixture of Thai flavors and served on a crisp lettuce and cucumber salad.
Preparation Time
30 mins
Cooking Time
15 mins
Total Time
45 mins
Calories
211 Calories
Recipe Instructions
Step 1
Preheat an outdoor grill for high heat and lightly oil the grate.
Step 2
Mix lime juice, cilantro, mint leaves, sugar, fish sauce, green onions, lemongrass, and chili sauce together in a large bowl until sugar is dissolved. Adjust the flavor, if desired, by adding more sugar and/or fish sauce; set aside.
Step 3
Cook steak on the preheated grill until it begins to firm and is hot and slightly pink in the center, about 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
Step 4
Transfer steak to a chopping board and slice into thin strips; add steak and its juices into the bowl with herb mixture. Cover and refrigerate for at least 3 hours.
Step 5
Place lettuce in a salad bowl; arrange cucumber on top. Add steak and pour all of the herb mixture on top. Scatter cherry tomatoes over salad and garnish with fresh cilantro leaves.
Ingredients
2 green onions, chopped
1 head leaf lettuce - rinsed, dried and torn into bite-size pieces
1 cup lime juice
1 tablespoon sweet chili sauce
1 pint cherry tomatoes, halved
1 cup chopped fresh mint leaves
0.5 cup white sugar
0.33333334326744 cup fish sauce
1 cup chopped fresh cilantro, plus more for garnish
1 stalk lemongrass, smashed and cut into 1-inch pieces
