Description
Spicy Thai beef salad delivers zesty flavors with tender grilled meat and fresh herbs. Crisp vegetables and tangy dressing create a perfect balance for hungry diners seeking authentic Southeast Asian cuisine.
Ingredients
Scale
- 2 lbs (907 g) skirt steak, trimmed of excess fat
- 2 tsps kosher salt
- ½ tsp coarse ground black pepper
- 2 tbsps (30 ml) unsalted butter
- ½ cup (120 ml) lime juice
- 1 tsp lime zest
- 2 tbsps (30 ml) fish sauce
- ⅓ cup (66 g) packed brown sugar
- ¼ cup (60 ml) vegetable oil
- 2 tbsps (30 ml) fresh ginger, very finely minced
- 3 cloves garlic, minced
- 1 tsp Sriracha
- ¼ tsp crushed red pepper flakes
- 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)
Instructions
- Marinade Preparation: Whisk lime juice, zest, brown sugar, vegetable oil, fish sauce, Sriracha, red pepper flakes, ginger, and garlic in a medium bowl until thoroughly combined, dividing the mixture with half reserved for dressing and half for marinating the skirt steak.
- Steak Marination: Coat skirt steak completely in marinade and allow flavors to penetrate for 20 minutes at room temperature.
- Searing Process: Heat a large skillet to high temperature, add butter, and carefully sear the marinated steak for 4 minutes on each side, creating a caramelized exterior while maintaining a juicy interior.
- Resting and Slicing: Remove steak from skillet and let rest for 10 minutes, then slice thinly against the grain to ensure tender, bite-sized pieces.
- Salad Assembly: In a spacious mixing bowl, combine romaine lettuce, cucumber, grape tomatoes, cilantro, red onion, green onions, and fresh mint, then drizzle reserved dressing and gently toss to ensure even coating.
- Final Presentation: Arrange sliced steak atop the dressed salad and sprinkle with chopped peanuts for added crunch and flavor.
Notes
- Marinate with Purpose: Reserve half the marinade as dressing to maximize flavor complexity and prevent waste.
- Sear for Perfection: Use high heat and avoid overcrowding the skillet to achieve a caramelized, crispy steak exterior.
- Rest Meat Strategically: Allow steak to rest 10 minutes after cooking to redistribute juices, ensuring maximum tenderness and flavor.
- Slice Strategically: Cut steak against the grain to break down muscle fibers, creating incredibly tender, melt-in-your-mouth meat pieces.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 5
- Calories: 420
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg