Toss crunchy veggies with fresh herbs and medium-rare steak for a zesty Thai beef salad.
Need a dinner-worthy salad? This filling steak salad is packed with nutrient-rich veggies, and comes together in just over half an hour.
To make this salad even easier to pull together, the steak marinade doubles as the dressing. We combined fresh lime juice and zest, honey, ginger, garlic, black pepper, and olive oil for a zesty Thai-inspired marinade that also tastes great tossed into the salad. Be sure to reserve about half for serving.
After marinading the steak for about 20 minutes, grill for a few minutes per side, or until medium-rare. Let the steak sit for about 10 minutes before slicing for tender, juicy steak.
While the steak rests, chop up the veggies for the salad. We used a combination of mixed greens, cucumbers, tomatoes, cilantro, mint, red onion, and green onions, but you can use carrots, bell peppers, or other veggies if you like. Pour the reserved dressing over the top, and toss to combine. Finish with the thinly sliced steak and garnish with slivered almonds (instead of traditional peanuts) for crunch. Grab your tongs, serve it up, and enjoy!
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Thai Beef Salad
- Recipe by: Jess Case
- Serves: 6
- Meal: Anytime
- Serves: 6
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
Ingredients
1 lb sirloin steak
2 limes, juiced and zested
2 tbsp raw honey
2 tbsp fresh ginger, minced
1/4 cups olive oil
1/2 tsp black pepper
2 cups mixed greens
2 small cucumbers
1 pint cherry tomatoes
1/3 cups cilantro, chopped
1/2 cups fresh mint, chopped
1/4 cups red onion, sliced thin
1/2 cups green onions, chopped
1/4 cups slivered almonds
Directions
Set the steak in a shallow dish. To make the marinade, whisk the lime juice and zest, honey, ginger, garlic, olive oil, and black pepper in a bowl. Reserve half of the marinade to use as dressing later. Pour the remaining marinade over the steak and coat well. Marinate for 20 minutes.
Remove the steak from the marinade and shake off the excess. Grill for 4-5 minutes per side. Rest for 10 minutes, then thinly slice against the grain.
Meanwhile, add the mixed greens, cucumber, tomatoes, cilantro, mint, red onion, and green onions to a salad bowl. Pour the remaining dressing over the top and toss gently to combine. Top with the sliced steak and garnish with slivered almonds. Enjoy!
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