Thai Beef Salad with Grilled Sirloin
5
Points®
Total time: 19 min • Prep: 9 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Why get Thai take out when you can make your own at home? The mix of sweet and savory flavors from fresh fruit and peanuts turn this dish into an instant carnivore AND gluten-free crowd pleaser! Throw some steak on the grill (outdoors or your countertop appliance) and get the taste of summer all year round. With minimal prep and time spent cooking, you'll have a divine dish ready for four in less than 20 minutes. Cooking for yourself or just for two? Save the leftovers (storing the meat, veggies, and garnish separately) for an amazing second-day lunch!
Ingredients
Uncooked lean trimmed sirloin beef
¾ pound(s), boneless, 1 inch thick, trimmed
Garlic
2 large clove(s), minced
Less sodium soy sauce
4 Tbsp
Fresh lime juice
2 Tbsp
Fish sauce
1 Tbsp, Asian style (nam pla)
Sugar
2 tsp
Romaine lettuce
10 oz, bag red cabbage, and carrot blend
Cucumber
1 medium, peeled, halved lengthwise, seeded, and thinly sliced
Mango
1 large, pitted, peeled, and cut into thin strips
Radishes
6 medium, thinly sliced
Peppermint leaves
½ cup(s), fresh
Cilantro
½ cup(s), fresh
Unsalted dry roasted peanuts
¼ cup(s), chopped
Instructions
1
Place the steak in a zip-close plastic bag. Add the garlic and 3 tablespoons of the soy sauce. Refrigerate at least 1 hour or up to 4 hours.
2
To make the dressing, whisk together the remaining 1 tablespoon soy sauce, the lime juice, fish sauce, and sugar in a bowl; set aside.
3
Spray the grill rack with nonstick spray; preheat the grill to high or prepare a hot fire.
4
Place the steak on the grill rack. Grill, covered, until an instant-read thermometer inserted in the side of the steak registers 145°F for medium, about 5 minutes on each side. Transfer to a cutting board; let stand about 10 minutes.
5
Thinly slice the steak across the grain. Toss together the salad blend, cucumber, mango, radishes, mint, and cilantro in a large bowl. Drizzle with the dressing; toss to coat. Transfer the salad to a platter; top with the steak and sprinkle with the peanuts. Yields about 3 slices steak and 2 1⁄2 cups salad per serving.
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