Thai Beef Salad Recipe

Introduction

This Thai Beef Salad is a vibrant and refreshing dish, perfect for a light yet satisfying meal. Tender grilled skirt steak is paired with crisp vegetables and a tangy, flavorful dressing that brings everything together beautifully.

Ingredients

• ⅓ cup avocado oil
• 3 tablespoons fish sauce
• 2 tablespoons soy sauce
• ⅓ cup lime juice
• 1 lime (zested)
• ½ chili pepper (finely chopped, optional)
• ¼ cup brown sugar
• 3 tablespoons ginger (grated)
• 3 cloves garlic (grated)
• 2 lbs skirt steak
• 1 teaspoon kosher salt
• 2 heads romaine hearts (chopped)
• 2 Persian cucumbers (sliced)
• 1 pint grape tomatoes (halved)
• ½ chili 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

1. Step 1: Preheat your grill to 500°F.
2. Step 2: In a bowl, whisk together avocado oil, fish sauce, soy sauce, lime juice, lime zest, chopped chili pepper (if using), brown sugar, grated ginger, and grated garlic.
3. Step 3: Cut the skirt steak in half to make four pieces. Place them in a rimmed dish to come to room temperature. Pour two-thirds of the marinade over the steak, coating both sides, and let it marinate for at least 15 minutes.
4. Step 4: Remove the steak from the marinade. Sprinkle salt on one side. Place on the grill and cook for 2–3 minutes, then flip, salt the other side, and cook for another 2–3 minutes. Use an instant-read thermometer to check for desired doneness.
5. Step 5: Transfer the cooked steak to a plate, cover with foil, and rest for 10 minutes. Then, thinly slice the steak against the grain.
6. Step 6: Alternatively, heat a large cast iron skillet over high heat until smoking. Add a little olive oil. Cook the steak for 2 minutes on each side undisturbed, then continue flipping each minute until the internal temperature reaches 130–135°F. Rest as above.
7. Step 7: Arrange chopped romaine on a platter. Top with cucumbers, tomatoes, red onions, sliced chili (if using), radishes, carrots, and sliced steak.
8. Step 8: Drizzle the remaining one-third of dressing over the salad. Toss gently to combine just before serving.

Tips & Variations

• For extra heat, add more chili peppers or a dash of chili flakes to the dressing.
• Substitute skirt steak with flank or sirloin steak if preferred.
• If lime juice is not available, use lemon juice as a mild substitute.
• Letting the steak rest ensures juicier slices and better flavor.
• Add crushed peanuts for a crunchy texture contrast.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Reheat steak slices briefly in a pan or serve cold as preferred. Toss the salad again before serving as the dressing may settle.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dressing ahead of time?

Yes, the dressing can be prepared a day in advance and stored in the refrigerator. Bring it to room temperature and whisk before using to ensure flavors are well combined.

What internal temperature should I cook the steak to?

For medium-rare, aim for an internal temperature of 130–135°F. Use an instant-read thermometer to check for accuracy and adjust cooking time based on your preferred doneness.

Thai Beef Salad Recipe

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★★★★★

5 from 82 reviews

• Author: Luna
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

A vibrant and flavorful Thai Beef Salad featuring tender grilled or pan-seared skirt steak marinated in a tangy, spicy dressing made with lime juice, fish sauce, and fresh herbs. Tossed with crisp romaine, cucumbers, tomatoes, and crunchy radishes, this refreshing salad is perfect for a light yet satisfying meal.

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Ingredients

Scale 1x2x3x

Marinade and Dressing

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

Main Ingredients

• 2 lbs skirt steak
• 1 teaspoon kosher salt

Salad Ingredients

• 2 heads romaine hearts (chopped)
• 2 Persian cucumbers (sliced)
• 1 pint grape tomatoes (halved)
• ½ chili 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)

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Instructions

1. Prepare the Marinade: In a bowl, whisk together avocado oil, fish sauce, soy sauce, lime juice, lime zest, finely chopped chili pepper (optional), brown sugar, grated ginger, and grated garlic until well combined.
2. Marinate the Steak: Cut the skirt steak in half to create four pieces. Place them in a rimmed dish and pour two-thirds of the marinade over, coating both sides. Allow to marinate at room temperature for at least 15 minutes while preparing the vegetables.
3. Cook the Steak (Grilling Method): Preheat your grill to 500°F. Remove steak from marinade, sprinkle one side with kosher salt, and place on the grill. Grill for 2-3 minutes, flip, sprinkle salt on the other side, and grill for another 2-3 minutes until internal temperature reaches 130-135°F.
4. Cook the Steak (Stovetop Method): Alternatively, preheat a large cast iron skillet over high heat until smoking. Add a little olive oil to coat the pan. Add the steak and cook 2 minutes per side undisturbed, then continue cooking and flipping each minute until internal temperature reads 130-135°F.
5. Rest the Steak: Transfer the cooked steak to a plate, cover with foil, and let rest for 10 minutes to retain juices.
6. Slice the Steak: Thinly slice the rested steak against the grain for maximum tenderness.
7. Assemble the Salad: Arrange the chopped romaine on a large platter. Top with sliced cucumbers, grape tomatoes, red onions, sliced chili peppers, radishes, carrot strips, cilantro, fresh mint, and green onions. Add the sliced steak on top.
8. Dress the Salad: Drizzle the remaining one-third of the dressing over the salad. Toss gently to combine just before serving to ensure fresh flavors and crisp textures.

Notes

• The chili pepper is optional according to your spice tolerance.
• For best results, use an instant-read thermometer to check steak doneness at 130-135°F for medium-rare.
• Allowing the steak to rest after cooking ensures juicy, tender slices.
• You can substitute skirt steak with flank steak if preferred.
• Adjust the amount of brown sugar depending on your sweetness preference.
• If grilling is not available, the stovetop cast iron skillet method gives great results.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Grilling
• Cuisine: Thai

Keywords: Thai beef salad, grilled steak salad, skirt steak salad, Thai salad recipe, fresh beef salad, spicy Thai dressing