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Thai Beef Salad
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Prep Time
15
minutes
mins
Cook Time
10
minutes
mins
Total Time
25
minutes
mins
Servings
6
servings
Ingredients
1x
2x
3x
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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