Description
This vibrant Thai Beef Salad combines marinated and grilled sirloin steak with fresh romaine lettuce, mint, cilantro, cucumber, red onion, cherry tomatoes, and a spicy Thai chili, all tossed in a zesty ginger and lemongrass dressing. Perfectly balanced with sweet, tangy, and savory flavors, this salad is a refreshing yet hearty meal ready in just 30 minutes.
Ingredients
Marinade
- 2 inch piece fresh ginger
- 4 cloves garlic
- 1 tbsp honey (omit for Whole30)
- 1/4 cup lime juice
- 1 tsp lime zest
- 1 tbsp sesame oil
- 2 tsp coconut aminos, finely diced
- 2 tbsp fish sauce
Salad
- 1 pound sirloin steak
- 5 cups romaine lettuce
- 1/2 cup chopped fresh mint
- 1/3 cup chopped cilantro
- 1/2 cup thinly sliced red onion
- 1 cup halved cherry tomatoes
- 1/2 cucumber, cut in half lengthwise and then thinly sliced
- 1/4 cup finely chopped peanuts or cashews if paleo
- 1 red Thai chili, thinly sliced
Instructions
- Prepare the marinade: In a food processor or using a handheld mixer, combine fresh ginger, garlic, honey, lime juice and zest, sesame oil, coconut aminos, and fish sauce. Blend until well combined into a smooth marinade.
- Marinate the beef: Place the sirloin steak in a shallow bowl and pour half of the marinade over it, making sure both sides are fully coated. Cover and refrigerate for at least 20 minutes and up to 6 hours to infuse flavor. Save the remaining marinade and refrigerate for use as a salad dressing later.
- Prepare the salad base: Arrange the romaine lettuce on a large platter or in a big salad bowl. Sprinkle chopped fresh mint and cilantro evenly over the lettuce. Top with thinly sliced cucumber, red onion, and halved cherry tomatoes.
- Grill the steak: Preheat a grill pan or barbecue until hot. Grill the marinated steak for about 4 minutes per side, until medium rare grill marks form (adjust time for preferred doneness). Remove the steak and let it rest for 5 minutes to retain juices.
- Slice the steak: Thinly slice the rested steak against the grain into strips for tenderness and arrange them over the prepared salad.
- Garnish and dress: Sprinkle the salad with finely chopped peanuts or cashews and thinly sliced red Thai chili for heat. Drizzle the reserved marinade dressing over the top just before serving and toss to coat everything evenly.
Notes
- Marinate the beef longer (up to 6 hours) for more intense flavor.
- Adjust chili quantity to manage the spiciness according to your preference.
- Omit honey for Whole30 compliance or substitute with a keto-friendly sweetener if preferred.
- Use cashews instead of peanuts to keep this paleo-friendly.
- Letting the steak rest after grilling ensures juicier slices.
