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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- Rest the Steak: Transfer the cooked steak to a plate, cover with foil, and let rest for 10 minutes to retain juices.
- Slice the Steak: Thinly slice the rested steak against the grain for maximum tenderness.
- 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.
- 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
