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Grilled Thai Beef Salad Recipe

Category: Salads

 Ingredients List

  • 1 pound top-round London broil or flank steak, 1 inches thick
  • 3 tablespoons fresh lime juice
  • 3 tablespoons low-sodium soy sauce
  • 3 tablespoons canola oil
  • 2 tablespoons firmly packed dark brown sugar
  • 1 clove garlic, minced (about 1 teaspoon)
  • teaspoons peeled and minced fresh ginger
  • teaspoons red curry paste or chili-garlic sauce
  • Cooking spray
  • head red-leaf lettuce, torn (about 5 cups lightly packed)
  • 3 shallots, thinly sliced
  • 1/2 cup coarsely chopped fresh ”¨cilantro leaves
  • 1 cup fresh basil leaves, sliced ”¨into ribbons


Rinse meat and pat dry and place in sealable plastic bag or small glass dish.
In medium bowl, combine 1 tablespoon of the lime juice, soy sauce, oil, brown sugar, garlic, ginger, and red curry paste.
Pour half of mixture into bag with meat. Add remaining 2 tablespoons lime juice to bag. Seal tightly and marinate meat in refrigerator for at least 4 hours or overnight, turning occasionally.
Reserve rest of mixture to dress salad.
Coat a grate or grill pan with cooking spray and preheat over medium-high heat until hot.
Grill steak until medium-rare, about 5 minutes per side or to your desired degree of doneness.
Let it rest Ӭfor 5 minutes until room temperature, then slice thinly against grain.
Combine lettuce, shallots (reserving a few slices for garnish), cilantro, basil, and beef in large salad bowl.
Add reserved dressing and toss to coat.
Divide salad among 4 plates and garnish with sliced shallots.

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