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Thai Beef Salad

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 servings

Ingredients
  

  • 3 tablespoons olive oil
  • 2 tablespoons fish sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 1 lime juiced
  • 1 clove garlic minced
  • 1/4 teaspoon red pepper flakes or to taste
  • 1 cup chopped fresh cilantro
  • 1 cup chopped fresh mint
  • 1 cup chopped fresh basil
  • 1 cup halved cherry tomatoes
  • 2 large shallots thinly sliced
  • sea salt and freshly ground black pepper to taste
  • 2 pounds flank steak

Instructions
 

  • In a medium bowl, add first 14 ingredients (olive oil through pepper) and stir to combine the salad.
  • On an indoor grill, over medium high heat grill steak 3 to 5 minutes per side until steak is cooked through.
  • Slice steak and serve on top of salad.

Notes

SERVING SUGGESTION: Baked russet potatoes.
VEGETARIAN: Omit the fish sauce and use eggplant instead of flank steak.
GLUTEN FREE: Make sure fish sauce, soy sauce and sesame seed oil is gluten free.
NUTRITION: 403 Calories; 26g Fat; 31g Protein; 11g Carbohydrate; 2g Dietary Fiber; 78mg Cholesterol; 460mg Sodium. Exchanges: 4 1/2 Lean Meat; 1 1/2 Vegetable; 3 Fat; 0 Other Carbohydrates.
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