Thai Beef Salad

Name: Thai Beef Salad
Total time: 35 min
Yield: 4 servings
Ingredients: 1 pound strip steak; 2 tablespoon Vegetable oil; 1 to taste Salt and pepper; 1 head butter lettuce; ½ whole English cucumber; ½ pint cherry tomatoes; ½ whole red onion; ¼ cup mint leaves; ½ cup cilantro leaves; ½ cup Chile-Lime Sauce; ¼ cup roasted peanuts; whole or roughly chopped

A fresh and flavorful Thai-inspired salad featuring tender strips of broiled steak tossed with crisp butter lettuce, cucumber, tomatoes, and fresh herbs in a chile-lime dressing, topped with crunchy peanuts.

4 servings

35 min

Published October 4, 2025

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Ingredients

•1 pound strip steak
•2 tablespoon Vegetable oil
•1 to taste Salt and pepper
•1 head butter lettuce
•½ whole English cucumber
•½ pint cherry tomatoes
•½ whole red onion
•¼ cup mint leaves
•½ cup cilantro leaves
•½ cup Chile-Lime Sauce
•¼ cup roasted peanuts
•whole or roughly chopped

Cooking Instructions

1.
Preheat the broiler, with a rack positioned so that the meat will be 3 to 4 inches (7.5 to 10 cm) from the heat. Line the bottom of a broiler pan with foil for easier clean-up, if you like, then top with the broiler rack. Put the meat on the broiler rack, lightly coat with the oil, and season with salt and pepper. Broil the meat for 5 to 7 minutes per side for medium-rare (err on the side of caution with the time; you can always cook it more). Transfer to a cutting board, sprinkle with salt, and let rest for 5 to 10 minutes.
20 min
2.
Meanwhile, in a large bowl, combine the lettuce, cucumbers, tomatoes, onions, mint, and cilantro.*
5 min
3.
Cut the meat against the grain into very thin slices and add to the bowl. (If the meat is still hot, wait a few minutes until it is warm or it will wilt the lettuce and herbs.) Drizzle the salad with just enough Chile-Lime Sauce to lightly coat and gently toss together. Top with the peanuts, if you like.
10 min
4.
Prepare to *, then cover and refrigerate the lettuce mixture and the unsliced meat separately for up to 1 day. The meat can be sliced and added to the salad cold or you can warm it in a 300°F (150°C) oven, if you prefer.
5.
If the salad will be served within 1 hour or so, cover the lettuce mixture and meat separately and leave them on the counter. People can help themselves and then toss their individual portions with the dressing.

Ingredients

•1 pound strip steak

•2 tablespoon Vegetable oil

•1 to taste Salt and pepper

•1 head butter lettuce

•½ whole English cucumber

•½ pint cherry tomatoes

•½ whole red onion

•¼ cup mint leaves

•½ cup cilantro leaves

•½ cup Chile-Lime Sauce

•¼ cup roasted peanuts

•whole or roughly chopped

Cooking Instructions

Preheat the broiler, with a rack positioned so that the meat will be 3 to 4 inches (7.5 to 10 cm) from the heat. Line the bottom of a broiler pan with foil for easier clean-up, if you like, then top with the broiler rack. Put the meat on the broiler rack, lightly coat with the oil, and season with salt and pepper. Broil the meat for 5 to 7 minutes per side for medium-rare (err on the side of caution with the time; you can always cook it more). Transfer to a cutting board, sprinkle with salt, and let rest for 5 to 10 minutes.

20 min

Meanwhile, in a large bowl, combine the lettuce, cucumbers, tomatoes, onions, mint, and cilantro.*

5 min

Cut the meat against the grain into very thin slices and add to the bowl. (If the meat is still hot, wait a few minutes until it is warm or it will wilt the lettuce and herbs.) Drizzle the salad with just enough Chile-Lime Sauce to lightly coat and gently toss together. Top with the peanuts, if you like.

10 min

Prepare to *, then cover and refrigerate the lettuce mixture and the unsliced meat separately for up to 1 day. The meat can be sliced and added to the salad cold or you can warm it in a 300°F (150°C) oven, if you prefer.

If the salad will be served within 1 hour or so, cover the lettuce mixture and meat separately and leave them on the counter. People can help themselves and then toss their individual portions with the dressing.