Thai Grilled Beef Salad

Total Time:
1 hr
45 min
15 min

2 servings

  • 3/4 pound flank steak
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons fresh lime juice, or to taste
  • 1 tablespoon Asian fish sauce, or to taste
  • 1/4 teaspoon sugar, or to taste
  • 1 small fresh red or green Thai chili or serrano, seeded and minced
  • 1/3 cup thinly sliced shallots
  • 2 scallions, cut into 1/2-inch pieces
  • 1/4 cup packed fresh coriander leaves, washed well and spun dry
  • 1 tablespoon finely chopped fresh mint leaves
  • 1/2 seedless cucumber
  • Garnish:
  • Fresh coriander sprigs
  • Preheat broiler or prepare grill.

  • Rub flank steak with black pepper, pressing it into meat. Grill steak on an oiled rack of a broiler pan, about 3 to 5 inches from heat 6 to 7 minutes on each side for medium rare. Or, grill over glowing coals 5 to 8 minutes on each side for medium rare. Transfer steak to a cutting board and cool. If desired, chill beef, loosely wrapped, at least 2 hours and up to 1 day to facilitate thin slicing. Cut beef across the grain into very thin slices.

  • In a large bowl stir together lime juice, fish sauce, sugar, and chilies until combined well (sugar should be dissolved if using).

  • Add steak, shallots, scallions, coriander and mint and toss well. Score cucumber lengthwise with tines of a fork and cut crosswise into thin slices.

  • Arrange cucumber around edge of a platter and mound beef salad in center. Garnish with coriander sprigs.

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    Grilled Thai Beef Salad

    Recipe courtesy of Ellie Krieger