Description
This vibrant Thai Beef Salad combines tender grilled sirloin steak with fresh herbs, crisp vegetables, and a tangy, flavorful dressing. Perfect for a light yet satisfying meal, it balances savory, sour, and sweet flavors with a hint of spice, making it a refreshing choice for any occasion.
Ingredients
Marinade & Dressing
- 2 inch piece fresh ginger
- 4 cloves garlic
- 1 tbsp honey
- 1/4 cup lime juice
- 1 tsp lime zest
- 1 tbsp sesame oil
- 2 tsp soy sauce (or coconut aminos or tamari)
- 2 tbsp fish sauce
Main Ingredients
- 1 pound sirloin steak
- 5 cups shredded romaine lettuce
- 1/2 cup chopped fresh mint
- 1/3 cup chopped cilantro
- 1/2 cup thinly sliced red onion
- 1 cup halved cherry tomatoes
- 1/2 cucumber (cut in half lengthwise and then thinly sliced)
- 1/4 cup finely chopped peanuts
- 1 red Thai chili (thinly sliced)
Instructions
- Make the Marinade: In a food processor or with a hand-held mixer, combine the ginger, garlic, honey, lime juice, lime zest, sesame oil, soy sauce, and fish sauce. Blend until the mixture is smooth and well combined.
- Marinate the Steak: Place the sirloin steak in a shallow bowl and pour half of the marinade over it, ensuring both sides are coated thoroughly. Cover and refrigerate for at least 20 minutes, and up to 24 hours for deeper flavor. Reserve the remaining marinade in the refrigerator to use later as a salad dressing.
- Prepare the Salad Base: On a large platter or in a spacious salad bowl, layer the shredded romaine lettuce. Sprinkle the chopped fresh mint and cilantro evenly across the greens. Then, arrange the thinly sliced cucumber, red onion, and halved cherry tomatoes on top.
- Grill the Steak: Preheat a barbecue grill or a grill pan over high heat. Place the marinated steak on the grill and cook for about 4 minutes per side, or until grill marks appear and the steak reaches medium-rare doneness (adjust cooking time as per your preferred steak doneness). Remove the steak and let it rest for 5 minutes to retain juices.
- Slice the Steak: After resting, thinly slice the steak against the grain into strips. Arrange these slices evenly over the prepared salad.
- Garnish and Serve: Sprinkle the chopped peanuts and sliced red Thai chili over the entire salad. Drizzle the reserved marinade dressing over the salad just before serving, toss gently to coat, and enjoy immediately.
Notes
- Marinate the steak longer for more intense flavor — up to 24 hours in the fridge works well.
- Adjust the red Thai chili quantity according to your spice preference or omit if sensitive to heat.
- Use tamari or coconut aminos instead of soy sauce for a gluten-free version.
- Letting the steak rest after grilling ensures juicy, tender slices.
- For added crunch, lightly toast the chopped peanuts before garnishing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Thai
