Go Back
+ servings
Spicy Thai Beef Salad Recipe Image
Print

Spicy Thai Beef Salad

This Spicy Thai Beef Salad is a great summer salad recipe made by grilling flank steak and marinating in an easy to make Thai steak salad marinade after it is grilled. Mixed with fresh herbs, cucumber, and shallots, it is a great recipe to try if you are a fan of Asian flavors.
Course Salad
Cuisine Thai Cuisine
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4 servings
Calories 287kcal

Ingredients

To make the dressing:

  • 1 teaspoon sweet paprika
  • 1 teaspoon cayenne pepper
  • 1 tablespoon white rice
  • 3 tablespoons 2 limes lime juice, freshly squeezed
  • 2 tablespoons fish sauce
  • 2 tablespoons of water
  • ½ teaspoon sugar

For the salad:

  • 1 ½ lbs flank steak trimmed
  • 1 teaspoon salt
  • ½ teaspoon black pepper freshly ground
  • 4 shallots thinly sliced
  • ¼ cup pickled onions optional
  • 1 Thai chili stemmed and sliced (optional)
  • 1 ½ cups fresh mint leaves rinsed and torn
  • 1 ½ cups fresh cilantro leaves rinsed and torn
  • 1 seedless English cucumber sliced

Instructions

  • Place paprika and cayenne pepper in a small skillet. Cook, stirring constantly, in medium heat until fragrant, 1 minute or so. Transfer it to a small bowl.
  • Return the now-empty skillet back to medium-high heat and add rice. Toast, stirring frequently, until golden browned, 3-4 minutes. This happens pretty suddenly so keep a very close eye on it. Transfer to a small bowl and let it cool. When cooled, grind rice in a spice grinder (or a mini food processor or a mortar and pestle) until it resembles fine meal. Set aside.
  • To make the dressing: Whisk together the lime juice, fish sauce, water, sugar, and ½ teaspoon of the paprika and cayenne mixture in a large bowl. Set aside.
  • For the meat: Using a paper towel, pat-dry both sides of the steak. Season both sides with salt and pepper. Turn all burners of your grill on high, cover and open lid vent completely. Heat until hot, about 5 minutes.
  • Place steak over on the hot part of the grill and cook until beginning to char, 5-6 minutes. Flip steak and continue to cook for 4-5 minutes or it registers 125 degrees when the middle part of the steak is inserted with an instant thermometer.
  • Transfer the meat onto a cutting board, cover it with aluminum foil, and let it rest for 10 minutes.
  • Slice meat in ¼ inch slices, against the grain. Transfer the slices of meat into the bowl with the fish sauce mixture. Set aside.
  • To assemble the salad: Add the shallots, pickled onion (if using), half of the powdered rice, Thai chili, mint, cilantro, and cucumbers in to the bowl with the meat. Gently toss to combine.
  • Serve with the rest of the rice powder on the side.

Nutrition

Calories: 287kcal | Carbohydrates: 11g | Protein: 39g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 102mg | Sodium: 1390mg | Potassium: 838mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1576IU | Vitamin C: 11mg | Calcium: 94mg | Iron: 4mg