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Thai Beef Salad
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
225 minutes
Succulent seared steak marinated in spicy Thai flavors, served on a refreshing lettuce and cucumber salad.
Ingredients:
  • 1 cup lime juice
  • 1 cup chopped fresh cilantro, plus more for garnish
  • 1 cup chopped fresh mint leaves
  • 0.5 cup white sugar
  • 0.33333334326744 cup fish sauce
  • 2 green onions, chopped
  • 1 stalk lemongrass, smashed and cut into 1-inch pieces
  • 1 tablespoon sweet chili sauce
  • 1.5 pounds (1 inch thick) steak fillet
  • 1 head leaf lettuce - rinsed, dried and torn into bite-size pieces
  • 0.5 English cucumber, diced
  • 1 pint cherry tomatoes, halved
Instructions:
  • Combine lime juice, cilantro, mint leaves, sugar, fish sauce, green onions, lemongrass, and chili sauce in a large bowl until the sugar dissolves. Taste and tweak with more sugar and fish sauce if needed. Set aside.
  • Fire up your grill to high heat and give the grate a light oiling.
  • Grill the steak until it's slightly firm, hot, and pink in the center, about 4 to 6 minutes per side or until the internal temperature reaches 140 degrees F (60 degrees C).
  • Place the steak on a cutting board and slice it thinly. Add the sliced steak along with its juices to the bowl of herbs. Cover and chill in the refrigerator for a minimum of 3 hours.
  • In a salad bowl, layer lettuce and cucumber. Top with steak, then pour over the herb mixture. Sprinkle cherry tomatoes over the salad and finish with fresh cilantro leaves for garnish.

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