Grilled thai beef salad

Total Time
24 min
16 min
8 min
Serve your family a nutrient-packed salad that comes together in less than 30 minutes that can be served immediately or the next day after marinating for a while. Thai salads often call for sugar to balance the acidity in their dressings We use the natural sweetness of carrots to mellow the lime juice and soy sauce. When selecting ginger root, select one with shiny skin that's thin and taut. Make sure it that it smells peppery sharp and pungent. Store it in an airtight container in the refrigerator. Serve this with sliced avocado or grilled corn.


Uncooked lean flank steak

¾ pound(s), trimmed of all visible fat

Table salt

¼ tsp

Shredded carrots

1¼ cup(s)

Less sodium soy sauce

3 Tbsp


3 Tbsp

Fresh lime juice

3 Tbsp

Fresh ginger

1 Tbsp, fresh, peeled and minced

Serrano chile pepper

1 average, seeded and coarsely chopped (wear gloves to prevent irritation)

Romaine lettuce

3 cup(s), shredded, shredded

English cucumber

½ medium, halved lengthwise and thinly sliced

Red bell pepper

1 medium, seeded and thinly sliced

Peppermint leaves

¾ cup(s), fresh, coarsely chopped

Red onion

½ cup(s), sliced, thinly sliced


  1. Spray a grill rack with canola oil nonstick spray; prepare the grill.
  2. Lightly spray the steak with canola oil nonstick spray and sprinkle with the salt. Grill the steak 5 inches from the heat until an instant-read thermometer inserted in the center of the steak registers 145°F for medium-rare, 3–4 minutes on each side. Transfer the steak to a cutting board and let stand 5 minutes. Slice thinly on an angle across the grain.
  3. Meanwhile, put 1⁄4 cup of the carrots, the soy sauce, water, lime juice, ginger, and chile in a mini–food processor; process until the carrots and chile are very finely minced. Transfer to a large bowl. Add the remaining 1 cup carrots, the steak, lettuce, cucumber, bell pepper, mint, and onion; mix well. Yields 2 cups per serving.