Description
A fresh, vibrant Thai-inspired beef salad with juicy seared steak, crisp greens, cucumber, tomatoes, mint, cilantro, and a bright lime dressing. It is light, bold, and satisfying all at once.
Ingredients
Scale
- 1 pound flank steak or sirloin steak, trimmed
- 4 cups romaine lettuce, chopped
- 2 cups mixed salad greens
- 1 large cucumber, peeled into ribbons or thinly sliced
- 1 cup cherry tomatoes, halved
- 1 medium carrot, shaved into ribbons
- 1/2 cup fresh mint leaves, loosely packed
- 1/2 cup fresh cilantro leaves, loosely packed
- 1 small red chili, thinly sliced
- 1 small shallot, thinly sliced
- 3 tablespoons fresh lime juice
- 2 tablespoons fish sauce
- 1 tablespoon gluten-free tamari
- 1 tablespoon honey
- 1 tablespoon avocado oil
- 1 clove garlic, finely grated
- 1 teaspoon fresh ginger, finely grated
- 3/4 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
Instructions
- Heat a large skillet or grill pan over medium-high heat for several minutes. Pat the steak dry and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- In a small bowl or jar, whisk together the lime juice, fish sauce, gluten-free tamari, honey, garlic, ginger, and the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper until smooth.
- Add the avocado oil to the hot skillet. Sear the steak for 3 to 4 minutes per side for medium-rare, or longer if desired.
- Transfer the steak to a cutting board and let it rest for 8 to 10 minutes.
- In a large bowl, combine the romaine, mixed greens, cucumber, cherry tomatoes, carrot, mint, cilantro, chili, and shallot.
- Slice the rested steak thinly against the grain.
- Drizzle about two-thirds of the dressing over the salad and toss gently.
- Arrange the salad on a platter, top with the sliced steak, and spoon the remaining dressing over the top.
- Serve immediately while the steak is slightly warm and the greens are crisp.
Notes
- For the most tender beef, always slice against the grain.
- Dress the salad just before serving so the greens stay crisp.
- You can prepare the dressing and vegetables ahead of time, then cook the steak when ready to serve.
- Add extra lime wedges at the table for a brighter finish.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 68mg
Keywords: Thai beef salad, beef salad, seared steak salad, Thai-inspired salad, gluten free salad, lime dressing salad