Thai Grilled Beef Tomato & Mint Salad
Easy
Fairly cheap
Thai Grilled Beef, Tomato & Mint Salad featuring Beef tri-tip or flank steak, Fresh cilantro (finely chopped), Soy sauce, Thai fish sauce. 380 kcal per serving.
Prep
20m
Cook
9m
Wait
2h
| Category: | Main Course |
| Seasons |
Ingredients
Ingredients
| 250 g Beef tri-tip or flank steak |
| 1 tbsp Fresh cilantro (finely chopped) |
| 30 ml Soy sauce |
| 25 ml Thai fish sauce |
| 25 ml Peanut or corn oil |
| 75 g Sugar |
| 5 g Ground black pepper |
| 1 Garlic cloves, minced |
| 3 Red lettuce leaves |
| 1.5 Tomatoes |
| 0.5 Red onion |
| 0.5 Cucumber, peeled |
| 4 Mint leaves |
Thai Grilled Beef Tomato & Mint Salad Directions
- While marinating the beef, prepare a vinaigrette: Mince 2 cloves garlic and 2 fresh small red or green chile peppers, then mix in 1½ tablespoons sugar, 3 tablespoons Thai fish sauce, and 5 tablespoons fresh lime juice. Set aside.
- Place beef in a bowl. Add cilantro, soy sauce, fish sauce, oil, sugar, pepper, and garlic. Rub marinade onto beef.
- Let marinate at room temperature for 1 hour, or cover and refrigerate for up to 4 hours.
- Prepare charcoal or gas grill for direct grilling over medium-high heat. Brush and oil grill grate.
- Place beef on grill and cook, turning once, until medium rare, 8–10 minutes. Remove from heat and let cool.
- Cut across the grain into very thin slices. Place in large bowl.
- Add two-thirds of vinaigrette and toss to coat. Set aside.
- Stack lettuce leaves and slice into thin shreds. Place in a large bowl.
- Cut tomatoes into wedges and add to bowl. Thinly slice onion, cucumber, and mint and add to bowl.
- Toss to mix. Drizzle remaining dressing over salad and toss gently to coat.
- Divide among two salad plates. Mound beef mixture evenly on top and garnish with cilantro.
Nutrition facts
Per Serving
| Kilocalorie: | 380 kcal |
| Fibers: | 2 g |
| Carbs: | 12 g |
| Fat: | 18 g |
| Proteins: | 35 g |
