Description
A vibrant and refreshing Thai salad featuring tender grilled beef, crisp vegetables, and aromatic herbs, all tossed in a zesty lime and fish sauce dressing. This dish offers a harmonious balance of spicy, sour, salty, and sweet flavors, making it a delightful choice for a light meal or appetizer.
Ingredients
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1 lb (450g) grilled top sirloin or rib-eye steak
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1 tablespoon fish sauce
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2 cloves garlic, minced
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2 teaspoons minced cilantro stems
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2 teaspoons minced Thai basil stems
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2 teaspoons neutral oil (such as canola or vegetable oil)
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½ teaspoon sugar
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¼ teaspoon black pepper
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¼ teaspoon salt
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3 cups romaine lettuce, chopped
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3 cups mixed baby salad greens
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1 scallion (green onion), chopped
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2 tablespoons roughly chopped or torn cilantro
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2 tablespoons roughly chopped or torn mint
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2 tablespoons roughly chopped or torn Thai basil
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1¼ cups sliced cucumber
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8-10 grape tomatoes, halved
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¼ cup roasted peanuts, chopped (optional)
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1 Thai chili pepper, deseeded and minced (optional, for added heat)
Instructions
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In a small bowl, combine the fish sauce, minced garlic, cilantro stems, Thai basil stems, neutral oil, sugar, black pepper, and salt. Mix well to create the marinade.
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Place the steak in a shallow dish and pour the marinade over it, ensuring the meat is well-coated. Let it marinate for at least 30 minutes.
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Preheat a grill or grill pan over medium-high heat. Remove the steak from the marinade and grill for about 3-4 minutes per side for medium-rare, or longer to your desired doneness.
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Remove the steak from the grill and let it rest for 5-10 minutes before slicing thinly against the grain.
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In a large bowl, combine the chopped romaine lettuce, mixed salad greens, chopped scallion, cilantro, mint, Thai basil, sliced cucumber, and halved grape tomatoes.
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Add the sliced steak on top of the salad mixture.
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If desired, sprinkle chopped roasted peanuts and minced Thai chili pepper over the salad for added texture and heat.
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Serve immediately, ensuring the salad is well-mixed and enjoy the burst of Thai flavors.
Notes
For a spicier kick, include the Thai chili pepper in the dressing or as a garnish.
To enhance the authenticity, consider adding toasted rice powder, a common ingredient in traditional Thai beef salads.
This salad is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 24 hours.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Thai
Keywords: Thai beef salad, Yum Nua, Thai grilled beef salad, healthy Thai salad