Ingredients
6
6 servings
- •1 cup lime juice
- •1 cup chopped fresh cilantro, plus more for garnish
- •1 cup chopped fresh mint leaves
- •0.5 cup white sugar
- •0.33333334326744 cup fish sauce
- •2 green onions, chopped
- •1 stalk lemongrass, smashed and cut into 1-inch pieces
- •1 tablespoon sweet chili sauce
- •1.5 pounds (1 inch thick) steak fillet
- •1 head leaf lettuce - rinsed, dried and torn into bite-size pieces
- •0.5 English cucumber, diced
- •1 pint cherry tomatoes, halved
Instructions
- Mix lime juice, cilantro, mint leaves, sugar, fish sauce, green onions, lemongrass, and chili sauce together in a large bowl until sugar is dissolved. Adjust the flavor, if desired, by adding more sugar and/or fish sauce; set aside.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Cook steak on the preheated grill until it begins to firm and is hot and slightly pink in the center, about 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
- Transfer steak to a chopping board and slice into thin strips; add steak and its juices into the bowl with herb mixture. Cover and refrigerate for at least 3 hours.
- Place lettuce in a salad bowl; arrange cucumber on top. Add steak and pour all of the herb mixture on top. Scatter cherry tomatoes over salad and garnish with fresh cilantro leaves.
Nutritional Facts
Per 6 servings
- Calories: 211
- Carbohydrate: 27g
- Fat: 5g
- Fiber: 2g
- Protein: 16g
- Sugar: 19g
Related Recipes
Authentic Thai Steak Salad
Chicken Salad With Thai-Flavored Dressing
Thai Beef
Thai Burgers
Thai Carrot Salad
Thai Beef Fried Rice
Asian Cucumber Thai Salad
Mild Thai Beef with a Tangerine Sauce
Flank Steak on Thai Mango Salad
Carrie's Pad Thai Salad
Slow Cooker Thai Beef Curry
