Originally posted June 26, 2013

thai beef salad

thai beef salad by joanie

Hearty. Fresh. Spicy. It's what you want, and the marinade-after-you-grill technique is brilliant.


  • 1 flank steak (about 1.5 lbs)
  • 2 tsp kosher salt
  • 2 shallots
  • 1/2" piece of ginger
  • 5 cloves garlic
  • 2 fresno chili peppers, stems removed
  • 3 limes, juiced
  • 3 tbsp fish sauce
  • 1 tbsp sesame oil
  • 1/3 cup canola oil
  • 1 cup fresh herbs (mint, cilantro, basil)
  • 6 cups salad greens (romaine or cabbage)
  • 5 carrots, grated
  • 1/2 cup roasted peanuts
4-6 servings


Heat grill to high heat.

Sprinkle the meat with salt and grill until medium rare (about 15 minutes). Set aside.

In a small food processor, chop up the shallots, ginger, garlic, and chilis. Mix in the lime juice, fish sauce, sesame oil, and canola oil to form a dressing.

Thinly slice the meat against the grain and toss with the dressing.

Roughly chop the herbs and salad greens, and combine them with the carrots. Plate the salad and drizzle with dressing. Top with meat and peanuts.


30 minutes



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