If you’re looking for a salad that’s anything but boring, this Thai Beef Salad is a great one to try. Tender grilled flank steak is marinated in a flavorful combination of lime juice, fish sauce, brown sugar, garlic, and chili, then thinly sliced and tossed with a generous mix of fresh herbs and crunchy mung bean sprouts. It’s fresh, savory, slightly sweet, and has just enough heat to keep every bite interesting.
The secret to a flavorful Thai steak salad starts with the marinade. Lime juice brings plenty of bright acidity, while fish sauce adds that distinctive savory depth you expect in Thai-inspired dishes. Brown sugar balances the acidity and chili, and garlic rounds everything out. For the best flavor and tenderness, let the flank steak marinate for several hours before grilling.
Cast Iron Grill Pan
This 10″ cast iron grill pan works with electric, gas, and induction cooktops and ovens. It’s great for veggies on an outdoor grill or making the perfect steak.
Once the steak hits the grill, it only needs a few minutes over high heat to develop a beautifully charred exterior. After cooking, let the steak rest before slicing it thinly against the grain. This small step makes a big difference and helps keep the flank steak tender and easy to eat.
The steak is then combined with fresh mint, cilantro, basil, chives, thinly sliced shallots, and crisp mung bean sprouts. The result is a colorful Thai beef salad that’s hearty enough to serve as a meal but light and refreshing enough for a warm day.
I especially like this Thai flank steak salad when I’m looking for something different from the usual grilled steak dinner. You get all the satisfaction of a perfectly grilled piece of beef, but the fresh herbs, lime, and crunchy vegetables make the dish feel bright rather than heavy.
Serve this Thai-style beef salad as a light lunch, a flavorful dinner, or part of an Asian-inspired meal. If you enjoy bold flavors, fresh herbs, and grilled steak, this is an easy recipe to add to your regular rotation.
Serve this with some crispy Ragoons, Soybean Sprout Soup or some crunchy Mushroom Spring Rolls.
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Thai-Style Marinated Flank Steak and Herb Salad
- Total Time: 1:38
- Yield: 6 1x
Ingredients
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For the Marinade
- 1/2 cup palm sugar or brown sugar
- 1/4 cup water
- 3 tablespoons fish sauce
- 1/3 cup lime juice
- 2 cloves garlic, grated on a microplane zester
- 1 tablespoon Thai chili powder (or red chili flakes)
- 1/4 cup vegetable oil
- 1 whole flank steak, about 2 pounds
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For the Salad
- 1/2 cup loosely packed mint leaves
- 1/2 cup loosely packed cilantro leaves
- 1 small bunch chives, cut into 1 1/2-inch segments
- 1/2 cup loosely packed basil
- 4 shallots, thinly sliced
- 1 to 2 cups mung bean sprouts
Instructions
- Combine water and sugar in a small saucepan and heat over medium heat until completely dissolved. Transfer to a small bowl, add fish sauce, lime juice, garlic, and chili powder and stir to combine. Transfer half to a small container and reserve until step 3. Add oil to remaining half and whisk to combine. Place flank steak inside a gallon-sized zipper-lock bag with marinade. Press out air, seal bag, and allow meat to marinate, turning occasionally, for at least 1 hour and up to 12.
- Remove steak from marinade and pat dry with paper towels. Ignite a large chimney full of coals and wait until they’re covered in grey ash. Spread evenly over 1/2 of grate, leaving the other half empty. Put the cooking grate in place, cover, and allow grill to preheat for 5 minutes. Scrape cooking grates clean, then place flank steak over hot side of grill. cook until well charred, about 3 minutes. Flip steak and continue to cook until second side is well charred, about 3 minutes longer. Transfer steak to cooler side of grill, cover, and cook until the center of the steak registers 125°F on an intant-read thermometer for medium-rare, or 135° for medium, about 5 minutes longer. Transfer to a cutting board, tent with foil, and allow steak to rest for at least 5 minutes.
- Thinly slice beef against the grain and transfer to a large bowl. Add herbs, shallots, bean sprouts, and reserved marinade, and toss to combine. Serve immediately.
- Prep Time: :30
- Cook Time: :08
- Category: Entree
- Method: Grilled
- Cuisine: Thai