Thai Grilled Beef Salad Recipe

Name: Thai Grilled Beef Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound flank steak; 1/4 teaspoon freshly ground black pepper; 3 tablespoons fresh lime juice, or to taste; 1 tablespoon Asian fish sauce, or to taste; 1/4 teaspoon sugar, or to taste; 1 small fresh red or green Thai chili or serrano, seeded and minced; 1/3 cup thinly sliced shallots; 2 scallions, cut into 1/2-inch pieces; 1/4 cup packed fresh coriander leaves, washed well and spun dry; 1 tablespoon finely chopped fresh mint leaves; 1/2 seedless cucumber; Fresh coriander sprigs

Servings: persons

3/4 pound flank steak
1/4 teaspoon freshly ground black pepper
3 tablespoons fresh lime juice, or to taste
1 tablespoon Asian fish sauce, or to taste
1/4 teaspoon sugar, or to taste
1 small fresh red or green Thai chili or serrano, seeded and minced
1/3 cup thinly sliced shallots
2 scallions, cut into 1/2-inch pieces
1/4 cup packed fresh coriander leaves, washed well and spun dry
1 tablespoon finely chopped fresh mint leaves
1/2 seedless cucumber
Fresh coriander sprigs

1
Preheat broiler or prepare grill.
2
Rub flank steak with black pepper, pressing it into meat.
3
Grill steak on an oiled rack of a broiler pan, about 3 to 5 inches from heat 6 to 7 minutes on each side for medium rare.
4
Or, grill over glowing coals 5 to 8 minutes on each side for medium rare.
5
Transfer steak to a cutting board and cool.
6
If desired, chill beef, loosely wrapped, at least 2 hours and up to 1 day to facilitate thin slicing.
7
Cut beef across the grain into very thin slices.
8
In a large bowl stir together lime juice, fish sauce, sugar, and chilies until combined well (sugar should be dissolved if using).
9
Add steak, shallots, scallions, coriander and mint and toss well.
10
Score cucumber lengthwise with tines of a fork and cut crosswise into thin slices.
11
Arrange cucumber around edge of a platter and mound beef salad in center.
12
Garnish with coriander sprigs.

237

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 pound flank steak, 1/4 teaspoon freshly ground black pepper, 3 tablespoons fresh lime juice, or to taste, 1 tablespoon Asian fish sauce, or to taste, and more.

Yes, Thai Grilled Beef Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Thai Grilled Beef Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions