Thai Beef Salad

Course: Salad

Cuisine: Asian / Thai

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: people

Calories: 215kcal

Author: Kris Longwell

This Thai Beef Salad recipe is absolutely one of our favorites. If you like steak that is literally exploding with flavor, then this is the salad for you. Not a big green leafy salad at all. A delicious mix of hot, sour and a little sweet. The beautiful presentation (in addition to the taste) makes it the perfect salad to serve at a brunch or gathering of friends, family or co-workers.

Print Recipe

Equipment

Gas, charcoal, or electric grill Or skillet on the stove (see NOTES)

Ingredients

1 large shallot sliced into thin rings
3 tablespoon fresh lime juice
4 teaspoon brown sugar divided
1½ teaspoon Kosher salt
1 teaspoon black pepper
1½ lb skirt steak
1 tablespoon Canola oil if using a skillet
1½ tablespoon fish sauce
1 teaspoon red pepper flakes
1½ cups cherry tomatoes halved
½ cup cilantro fresh, chopped, plus extra for garnish
½ cup mint fresh, chopped

Instructions

Combine the shallots and the lime juice in a large bowl and let sit for 10 minutes, stirring a couple times every now and then.
1 large shallot, 3 tablespoon fresh lime juice
In a small bowl, combine together 2 teaspoons of the brown sugar with the salt and pepper.
4 teaspoon brown sugar, 1½ teaspoon Kosher salt, 1 teaspoon black pepper
Rub the sugar-salt mixture all over the steak.
1½ lb skirt steak
Prepare your grill for high heat. If using a skillet, heat 1 teaspoon canola oil over medium-high heat until shimmering.
1 tablespoon Canola oil
Cook the meat until nicely charred on the outside, and still a bit pink on the inside. About 4 to 5 minutes per side. (This will most likely need to be done in 2 batches when using a skillet.)
Transfer the meat to a cutting board and let rest for 10 minutes.
Meanwhile, stir into the shallot and lime mixture the fish sauce, pepper flakes, and remaining 2 teaspoons of sugar. Mix until smooth and sugar has dissolved
1½ tablespoon fish sauce, 1 teaspoon red pepper flakes
Slice the steak thinly against the grain, then place into the large bowl along with accumulated juices.
Toss in the tomatoes, cilantro, and mint. Gently stir until all ingredients are well coated.
1½ cups cherry tomatoes, ½ cup cilantro, ½ cup mint
Transfer to a platter and garnish with cilantro, if desired.
Serve warm or at room temperature.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

Be sure to let the steak rest for about 10 minutes while you finish putting together the dressing. Then, slice it against the grain for more tender bites.

Soy sauce can be substituted for the fish sauce.

This salad is wonderful served slightly warm or at room temperature. Toss everything together just before serving.

Nutrition