Description
Spicy Thai beef salad merges zesty lime, fresh herbs, and tender grilled steak in a perfect harmony of Southeast Asian flavors. Crisp vegetables and bold dressing create a refreshing meal that transports you straight to Bangkok’s vibrant street cuisine.
Ingredients
Scale
Protein:
- 2 pounds skirt steak, trimmed of excess fat
Salad Dressing and Marinade Ingredients:
- ½ cup (120 ml) lime juice
- 1 teaspoon lime zest
- 2 tablespoons (30 ml) fish sauce
- ⅓ cup (66 grams) packed brown sugar
- ¼ cup (60 ml) vegetable oil
- 2 tablespoons (30 ml) fresh ginger, very finely minced
- 3 cloves garlic, minced
- 1 teaspoon Sriracha
- ¼ teaspoon crushed red pepper flakes
Salad Ingredients:
- 8 cups romaine lettuce, chopped (about 2 heads)
- 1 English cucumber, sliced
- 1 pint grape tomatoes, halved
- ⅓ cup cilantro, chopped
- ¼ red onion, sliced
- ½ cup green onions, thinly sliced
- ½ cup fresh mint, chopped
- ¼ cup chopped peanuts (optional)
Steak Seasoning:
- 2 teaspoons kosher salt
- ½ teaspoon coarse ground black pepper
- 2 tablespoons unsalted butter
Instructions
- Craft a vibrant marinade by whisking lime juice, zest, brown sugar, vegetable oil, fish sauce, Sriracha, red pepper flakes, ginger, and garlic in a medium bowl until thoroughly combined.
- Divide the marinade mixture, setting aside half as the salad dressing and using the remaining half to coat the skirt steak completely.
- Allow the steak to absorb the marinade’s flavors for approximately 20 minutes at room temperature.
- Prepare a large skillet by heating it to high temperature and adding butter to create a searing surface.
- Carefully place the marinated steak into the hot skillet, ensuring it sears evenly without overcrowding the pan.
- Cook the steak for 4 minutes on each side, achieving a rich caramelized exterior while maintaining a juicy interior.
- Remove the steak from the skillet and let it rest for 10 minutes, allowing the internal juices to redistribute.
- Slice the rested steak thinly against the grain to ensure tender, bite-sized pieces.
- In a spacious mixing bowl, combine romaine lettuce, cucumber, grape tomatoes, cilantro, red onion, green onions, and fresh mint.
- Drizzle the reserved dressing over the salad ingredients and gently toss to ensure even coating.
- Arrange the sliced steak atop the dressed salad and sprinkle with chopped peanuts for added crunch and flavor.
Notes
- Marinate the steak for maximum flavor infusion, allowing the vibrant Thai-inspired dressing to tenderize and enhance the meat’s natural richness.
- Sear the skirt steak on high heat to create a beautiful caramelized crust while keeping the interior juicy and tender.
- Always slice the steak against the grain to ensure each bite is melt-in-your-mouth tender and easy to chew.
- Fresh herbs like mint and cilantro are crucial for authentic Thai flavor, bringing brightness and aromatic complexity to the salad.
- Let the steak rest after cooking to redistribute juices, preventing moisture loss and maintaining optimal meat texture.
- Toast peanuts briefly before chopping to intensify their nutty flavor and add a delightful crunch to the salad.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 12 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 70 mg