Grilled Thai Beef Salad

Savor the vibrant flavors of this Grilled Thai Beef Salad, an irresistible fusion of tender, char-grilled flank steak and crisp, refreshing vegetables. Infused with a zesty marinade of soy sauce, fish sauce, lime juice, and Thai red chili, the steak takes center stage alongside a colorful medley of cucumber, cherry tomatoes, red onion, and fragrant herbs like cilantro and mint. Topped with a tangy dressing and optional crunchy peanuts, this salad is a perfect blend of smoky, spicy, and citrusy notes. Ready in just 30 minutes of prep and cook time, this recipe delivers a light yet satisfying meal ideal for warm summer nights or any occasion craving Thai-inspired cuisine.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 pound Flank steak
• 3 tablespoons Soy sauce
• 2 tablespoons Fish sauce
• 3 tablespoons Lime juice
• 2 teaspoons Brown sugar
• 2 Garlic cloves, minced
• 1 Thai red chili, finely chopped
• 1 Cucumber, thinly sliced
• 1.5 cups Cherry tomatoes, halved
• 1 small Red onion, thinly sliced
• 0.5 cup Fresh cilantro leaves
• 0.5 cup Fresh mint leaves
• 4 cups Romaine or mixed greens
• 0.25 cup Peanuts, roughly chopped (optional)
• 1 tablespoon Vegetable oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

In a small bowl, whisk together soy sauce, fish sauce, lime juice, brown sugar, minced garlic, and chopped chili to make the marinade and dressing.

Step 2

Place the flank steak in a resealable bag or shallow dish. Pour half the marinade over the steak, reserving the other half for the dressing. Seal the bag or cover the dish and refrigerate for at least 30 minutes or up to 2 hours.

Step 3

Preheat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.

Step 4

Remove the steak from the marinade and season both sides with salt and black pepper.

Step 5

Grill the steak for 4-5 minutes per side for medium-rare, or to your desired level of doneness. Remove the steak from the grill and let it rest for 5-10 minutes before slicing against the grain into thin slices.

Step 6

While the steak is resting, prepare the salad. In a large bowl, combine the cucumber, cherry tomatoes, red onion, cilantro, mint, and mixed greens.

Step 7

Drizzle the reserved dressing over the salad and toss gently to coat evenly.

Step 8

Arrange the sliced beef on top of the prepared salad. Garnish with chopped peanuts if desired.

Step 9

Serve immediately and enjoy your Grilled Thai Beef Salad!

Nutrition Facts

Serving size	1516 grams (1516.0g)

Amount per serving	% Daily Value*
Calories	1731

Total Fat 99.70g	128%
Saturated Fat 27.40g	137%
Polyunsaturated Fat 11.30g
Cholesterol 413mg	138%
Sodium 7192mg	313%
Total Carbohydrate 70.60g	26%
Dietary Fiber 25.20g	90%
Total Sugars 29.80g
Protein 162.00g	324%

Vitamin D 18IU	91%
Calcium 632mg	49%
Iron 29mg	162%
Potassium 4100mg	87%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.1%

Protein: 35.5%

Carbs: 15.5%