Thai Salad With Grilled Flank Steak Recipe

Name: Thai Salad With Grilled Flank Steak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs flank steaks, approximately; Marinade; 1 cup sesame oil; 1/2 cup hot bean paste; 1/2 cup soy sauce; 8 cloves garlic, peeled and chopped; chili pepper, minced; 4 -5 spring onions, chopped; Salad; 2 large cucumbers (hydroponic); 6 ripe tomatoes, seeded and sliced into wedges; 1 red onion, julienned; 1/3 cup chopped of fresh mint; 1/3 cup chopped cilantro; 1/3 cup chopped parsley; Dressing; 1/2 cup sesame oil; 1/4 cup soy sauce; 1/4 cup fish sauce; 2 -3 limes, juice of; 2 tablespoons ginger, minced; 2 cloves garlic, minced; 1 tablespoon minced lemongrass; salt and pepper; chopped peanuts (to garnish) (optional)

Servings: persons

2 lbs flank steaks, approximately
Marinade
1 cup sesame oil
1/2 cup hot bean paste
1/2 cup soy sauce
8 cloves garlic, peeled and chopped
chili pepper, minced
4 -5 spring onions, chopped
Salad
2 large cucumbers (hydroponic)
6 ripe tomatoes, seeded and sliced into wedges
1 red onion, julienned
1/3 cup chopped of fresh mint
1/3 cup chopped cilantro
1/3 cup chopped parsley
Dressing
1/2 cup sesame oil
1/4 cup soy sauce
1/4 cup fish sauce
2 -3 limes, juice of
2 tablespoons ginger, minced
2 cloves garlic, minced
1 tablespoon minced lemongrass
salt and pepper
chopped peanuts (to garnish) (optional)

1
Combine all ingredients for marinade, marinate the flank steak for several hours or overnight.
2
Combine the ingredients for the dressing, whisk to combine.
3
Set aside.
4
Over medium high flame, grill the flank steak to desired doneness.
5
Allow to rest at least 20 minutes.
6
Prepare the vegetables: Peel the cucumber leaving strips of the skin.
7
Cut in half lengthwise and remove seeds, Slice diagonally into thin slices.
8
In a large bowl, combine the vegetables with the herbs and toss.
9
Lightly dress to taste with the reserved dressing, adding salt, pepper, and additional lime juice to taste.
10
Slice the steak thinly against the grain.
11
Arrange the salad on six plates and top each with a portion of the beef.
12
Garnish with chopped roasted peanuts or a few chives.
13
Makes six servings.

1564

kcal

Calories

132

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 25 ingredients. The key ingredients include: 2 lbs flank steaks, approximately, Marinade, 1 cup sesame oil, 1/2 cup hot bean paste, and more.

Yes, Thai Salad With Grilled Flank Steak 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 Salad With Grilled Flank Steak

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions