Thai Beef Salad
Total Time:
18 min
5 min
13 min
6 servings

This is so flavorful and easy... impress someone special today with this delicious dish!

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¾ cup fresh lime juice
the zest from one lime
1 bunch fresh cilantro, chopped (¼ cup)
4 tbsp sweet chile sauce
2 cloves garlic, minced
1 lean flank steak (1½ lb), trimmed
Olive oil cooking spray
1 medium red onion, chopped (1¼ cup)
3 medium tomatoes, each cut into 6 wedges
6 cups fresh organic spring mix
1 english cucumber, thinly sliced (1¼ cup)
2 tbsp unsalted raw crushed peanuts (optional)


1. Preheat grill to medium-high heat or preheat broiler.
2. Combine first 5 ingredients in a small bowl, stirring well. Set half of lime mixture aside. Combine other half of lime mixture with steak in a large zip-top plastic bag and seal. Marinate in refrigerator for 1-2 hour, turning once. Remove steak from bag and discard marinade.
3. Place steak on grill rack or broiler pan coated with cooking spray and cook 4 minutes per side for medium-rare or until it reaches desired doneness. Let stand 5 minutes. Cut steak diagonally, across grain, into thin slices.
4. Heat a large nonstick skillet with cooking spray over medium-high heat. Add onion and sauté for about 3 minutes. Add tomatoes and sauté for 2 more minutes.
5. Place onion-tomato mixture, spring mix, and cucumber in a large bowl; toss gently to combine. Divide salad evenly and top each serving with 3 oz steak. Drizzle each salad with 1 tbsp reserved lime mixture and sprinkle with crushed peanuts, if desired.
Not only is it fit, but it's scrumptious too! Enjoy!

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