Get ready to transport your taste buds to the vibrant streets of Thailand with this mouthwatering Thai Grilled Beef and Herb Salad! Imagine tender, perfectly grilled flank steak nestled among a refreshing symphony of fresh herbs, crisp cucumber, and zesty dressing that will make your palate dance with excitement. This isn't just a salad - it's a culinary adventure that combines the smoky richness of grilled beef with the bright, aromatic herbs that define Thai cuisine. Whether you're looking to impress dinner guests or treat yourself to an extraordinary meal, this recipe promises to deliver an explosion of flavors that will leave you craving more!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb flank steak
- 2 cups mixed herbs (cilantro, mint, basil)
- 1 cucumber, sliced
- 1 red onion, thinly sliced
- 1/4 cup lime juice
- 2 tbsp fish sauce
- 1 tbsp sugar
Instructions
- Remove flank steak from refrigerator 30 minutes before cooking to allow it to reach room temperature, which ensures even cooking.
- Prepare the grill or grill pan by preheating to high heat (around 450-500°F). Clean and oil the grates to prevent sticking.
- Season the flank steak generously with salt and black pepper on both sides, ensuring even coverage.
- Grill the steak for 4-5 minutes on each side for medium-rare, or adjust cooking time based on desired doneness. Use tongs to flip the steak only once.
- Remove steak from grill and let it rest on a cutting board for 10 minutes, which allows juices to redistribute and ensures tender meat.
- While steak rests, prepare the dressing by whisking together lime juice, fish sauce, and sugar in a small bowl until sugar dissolves completely.
- Wash and roughly chop the mixed herbs: cilantro, mint, and basil. Thinly slice cucumber and red onion.
- After resting, slice the steak against the grain into thin, diagonal strips to maximize tenderness.
- In a large salad bowl, combine sliced steak, mixed herbs, cucumber, and red onion.
- Pour the prepared dressing over the salad and gently toss to ensure all ingredients are well-coated.
- Serve immediately at room temperature, garnishing with additional fresh herbs if desired.
Tips
- Temperature is Key: Always let your steak come to room temperature before grilling to ensure even cooking and maximum tenderness.
- Grill Master Technique: Preheat your grill or grill pan to high heat (450-500°F) and use clean, well-oiled grates to prevent sticking and achieve beautiful grill marks.
- Slicing Matters: When cutting the steak, always slice against the grain to guarantee the most tender, melt-in-your-mouth texture.
- Fresh Herb Magic: Use the freshest herbs possible - the vibrant cilantro, mint, and basil are what truly elevate this dish from good to extraordinary.
- Dressing Balance: Whisk the lime juice, fish sauce, and sugar thoroughly to create a perfectly balanced dressing that ties all the flavors together.
- Serving Pro Tip: Serve the salad immediately at room temperature to preserve the herbs' freshness and the steak's optimal texture.
- Customize Your Heat: Feel free to add sliced Thai chilies or a dash of sriracha if you want to kick up the spice level!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 10g
Protein: 25g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 75mg
