Get free recipes + tips, plus my complimentary Herb Guide

Yes! I Want This

Grilled Thai Beef Salad

Grilled Thai Beef Salad
Photo by Christopher Hirscheimer


If you like full-frontal flavor, you are going to love this dish. The steak is marinated in a mixture that covers every angle—spicy, sweet, tangy, and salty—then it is grilled to caramelized perfection, sliced thin, and tossed with tender lettuce and fresh herbs. The robust marinade flavors are used in the dressing to give the grilled thai beef salad a one-two punch. The result is so powerfully mouthwatering, it is sure to knock you out.


Grilled Thai Beef Salad



1 pound top-round London broil or flank steak, 1 to 1 1/2 inches thick
3 tablespoons fresh lime juice
3 tablespoons low-sodium soy sauce
3 tablespoons neutral oil such as grape seed or canola oil
2 tablespoons firmly packed dark brown sugar
1 clove garlic, minced (about 1 teaspoon)
1 1/2 teaspoons minced fresh ginger
1 1/4 teaspoons Thai red curry paste 
1/2 head red-leaf lettuce, torn (about 5 cups lightly packed)
3 shallots, thinly sliced (about 1/2 cup)
1/2 cup coarsely chopped fresh cilantro leaves
1 cup fresh basil leaves, sliced into ribbons



Rinse the meat and pat dry and place in a sealable plastic bag or small glass dish. In a medium bowl, combine 1 tablespoon of the lime juice, the soy sauce, oil, brown sugar, garlic, ginger, and red curry paste. Pour half the mixture into the bag with the meat. Add the remaining 2 tablespoons lime juice to the bag. Seal tightly and marinate the meat in refrigerator at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture to dress the salad.

Coat your grill grate or a grill pan with oil or oil spray and preheat over medium-high heat until hot. Grill the steak until medium-rare, about 5 minutes per side, or to your desired degree of doneness Let it rest until room temperature for 5 minutes, then slice thinly against the grain.

Combine the lettuce, shallots (reserving a few slices for garnish), cilantro, basil, and beef in a large salad bowl. Add the reserved dressing and toss to coat. Divide the salad among 4 plates and garnish with the sliced shallots.

Makes 4 servings
Serving size: 2 1/2 cups

Per Serving:

Calories 345; Total fat 18.5g (Sat fat 4.5g, Mono fat 9g, Poly fat 3g); Protein 33g; Carb 12g; Fiber 1g; Cholesterol 51mg; Sodium 440mg

Excellent Source of: iron, niacin, phosphorus, protein, selenium, vitamin A, vitamin B6, vitamin B12

Good Source of: folate, magnesium, manganese, potassium, riboflavin, thiamin, vitamin C, vitamin E

Copyright 2016 Ellie Krieger All rights reserved


Print or Share this Recipe/Article: