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Thai Grilled Beef Salad Recipe



  • 1 (1-pound) beef flank steak
  • 1/4 cup lime juice
  • 1 clove garlic, finely chopped
  • 3 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 1/2 teaspoon garlic red pepper sauce

Thai Grilled Beef Salad Recipe


  • 4 cups mixed salad greens
  • 1 cup grape tomatoes or cherry tomatoes, cut in half
  • 1/2 small (1 cup) cucumber, thinly sliced
  • 2 green onions, sliced
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 tablespoon vegetable oil
  • 2 teaspoons lime juice
  • Salt, if desired
  • Pepper, if desired

Basting Sauce

  • 2 tablespoons butter, melted
  • 1 tablespoon firmly packed brown sugar
  • 1 tablespoon hoisin sauce
  • 1 tablespoon mirin


  1. Place all steak ingredients into large resealable plastic bag. Tightly seal bag; turn over several times to coat steak. Place bag into 13×9-inch pan. Refrigerate, turning bag occasionally, at least 30 minutes.
  2. Heat gas grill on medium-high or charcoal grill until coals are ash white.
  3. Combine all salad ingredients in bowl; set aside.
  4. Remove steak from marinade; discard marinade.
  5. Whisk all basting sauce ingredients together in bowl. Brush both sides of steak with basting sauce, reserving any remaining.
  6. Place steak onto grill. Grill, turning once and brushing with reserved sauce, 15-18 minutes or until internal temperature reaches 145°F (medium-rare) or desired doneness.
  7. Remove steak to cutting board. Divide salad among individual serving plates. Slice steak across grain into thin slices. Arrange sliced steak over salads. Garnish with additional cilantro leaves, if desired.

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