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Grilled Thai Beef Salad

A grilled Thai beef salad with lettuce, thinly sliced beef, shallots, and cilantro, on a green plate.
This grilled Thai beef salad is made with thinly sliced steak in a lime juice and soy sauce marinade atop herbs and salad greens. Tangy, easy, healthy, and satisfying.
Ellie Krieger

Prep 20 mins
Cook 10 mins
Total 4 hrs 30 mins
Entrees
Thai
4 servings
252 kcal

Ingredients 

For the marinade and dressing

  • 3 tablespoons fresh lime juice
  • 3 tablespoons low-sodium soy sauce (or tamari for gluten free)
  • 3 tablespoons mild vegetable oil
  • 1 1/2 to 2 tablespoons firmly packed dark brown sugar
  • 1 clove garlic minced (about 1 teaspoon)
  • 1 1/2 teaspoons peeled and minced ginger
  • 1 1/4 teaspoons red curry paste or chili-garlic sauce

For the salad

  • 1 pound top round London broil or flank steak*
  • Canola oil
  • 1/2 head red-leaf lettuce torn (about 5 cups lightly packed) or mixed lettuces
  • 3 shallots thinly sliced (about 1/2 cup)
  • 1/4 to 1/2 cup coarsely chopped cilantro leaves
  • 1 cup basil leaves sliced into ribbons
  • 1/2 marinade and dressing mixture

Directions 

Make the marinade and dressing

  • In a bowl, whisk together 1 tablespoon of the lime juice, the soy sauce, oil, brown sugar, garlic, ginger, and red curry paste or chili-garlic sauce. Pour half the mixture into a resealable container and reserve as the dressing. What remains in the bowl is the marinade.
  • Rinse the steak and pat it dry. Place it in a resealable plastic bag or a glass baking dish and pour the marinade over the steak. Add the remaining 2 tablespoons lime juice to the bag. Seal or cover and refrigerate, turning the meat occasionally, for at least 4 hours or up to overnight.

Make the grilled Thai beef salad

  • Coat a grate or a grill pan with oil and preheat over medium-high heat until hot. Cook the steak until the desired degree of doneness, 3 to 5 minutes per side for medium-rare depending on the thickness.
  • Let the steak rest for at least 5 minutes. Thinly slice the steak on the diagonal against the grain.
  • Combine the lettuce, shallots, cilantro, basil, and steak in a large bowl. Add the reserved dressing and toss. Divide the salad among plates and tuck in right away before the salad wilts.

Notes

*What cut of meat is a London broil?

Technically speaking, London broil is the technique of marinating and broiling a tougher cut of beef, making it succulent and tender. Although the label might not explain how to cook it, a London broil is a cut of meat that's meant to be marinated and cooked at high heat. It's a great way to get a really good meal out of a less expensive cut of meat. Originally London broil was made with flank steak, but over the years, the name has been applied to many other lean cuts of beef, such as top round, top blade, and skirt steaks.