Prepare to embark on a culinary journey that will transport your taste buds straight to the vibrant streets of Thailand! This Grilled Thai Beef Salad is not just a meal, it's a flavor explosion that combines the perfect balance of tender, juicy grilled steak with a fresh, zesty salad that will make your mouth water. Whether you're looking to impress dinner guests or simply treat yourself to a restaurant-quality dish at home, this recipe promises to deliver an unforgettable dining experience that's both healthy and incredibly delicious.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 pound flank steak
- 2 cups mixed salad greens
- 1/2 cup cucumber, sliced
- 1/2 cup red bell pepper, sliced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
Instructions
- Begin by preparing the flank steak. Pat it dry with paper towels and season both sides with salt and pepper. This will enhance the flavor of the beef while grilling.
- In a small bowl, whisk together the soy sauce, lime juice, fish sauce, and brown sugar until the sugar is dissolved. This will be your marinade for the steak.
- Place the flank steak in a shallow dish or a resealable plastic bag and pour the marinade over it. Ensure the steak is well-coated. Allow it to marinate for at least 15 minutes at room temperature or up to 1 hour in the refrigerator for deeper flavor.
- While the steak is marinating, prepare the salad ingredients. Rinse and dry the mixed salad greens, then place them in a large serving bowl.
- Slice the cucumber and red bell pepper into thin strips and add them to the bowl with the salad greens.
- Chop the fresh cilantro and sprinkle it over the salad mixture. Toss the salad gently to combine all the ingredients.
- Preheat your grill or grill pan over medium-high heat. Once hot, remove the flank steak from the marinade, allowing any excess to drip off.
- Place the flank steak on the grill and cook for about 5 minutes on each side for medium-rare, or until it reaches your desired doneness. Use a meat thermometer to check for an internal temperature of 130°F for medium-rare.
- Once cooked, remove the steak from the grill and let it rest for about 5 minutes. This allows the juices to redistribute, ensuring a tender and juicy result.
- After resting, slice the flank steak against the grain into thin strips. This will help to maximize tenderness.
- To serve, arrange the sliced beef on top of the salad mixture. You can drizzle any remaining marinade over the salad for extra flavor, if desired.
- Enjoy your Grilled Thai Beef Salad as a refreshing and flavorful meal, perfect for any occasion!
Tips
- Meat Selection: Choose a high-quality flank steak with good marbling for maximum flavor and tenderness.
- Marinating Magic: Don't rush the marinating process. The longer the steak sits in the marinade (up to an hour), the more flavor it will absorb.
- Grilling Precision: Use a meat thermometer to ensure perfect doneness. For medium-rare, aim for an internal temperature of 130°F.
- Slicing Technique: Always slice the steak against the grain to ensure maximum tenderness and easier chewing.
- Fresh is Best: Use fresh herbs, especially the cilantro, to enhance the authentic Thai flavor profile.
- Customize Your Heat: Add some sliced Thai chili or a dash of sriracha if you want to kick up the spice level.
- Make-Ahead Friendly: You can prepare the marinade and chop vegetables in advance to save time during meal preparation.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 8g
Protein: 28g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 75mg
