Skewers of chicken and vegetables with a cilantro, lime, and cumin marinade. Serve with warm tortillas, rice, and salsa.
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 45 mins |
| Servings: | 6 |
Ingredients
- 1 cup lime juice
- 1 cup chopped fresh cilantro, plus more for garnish
- 1 cup chopped fresh mint leaves
- ½ cup white sugar
- ⅓ cup fish sauce
- 2 green onions, chopped
- 1 stalk lemongrass, smashed and cut into 1-inch pieces
- 1 tablespoon sweet chili sauce
- 1 ½ pounds (1 inch thick) steak fillet
- 1 head leaf lettuce – rinsed, dried and torn into bite-size pieces
- ½ 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.
Nutrition Facts
| Calories | 211 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 2 g |
| Protein | 16 g |
| Saturated Fat | 2 g |
| Sodium | 1051 mg |
| Sugars | 19 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
The dressing was way to salty and overwhelmed the other ingredients. Unless I would have altered the proportions significantly, I don’t think I would have cared for it.
The meat itself was delicious. I’ve never marinated meat AFTER cooking before, and I’m sold on it now, especially for cold salads. However, overall this dish didn’t quite come together for me. The marinade/dressing doesn’t cling to the vegetables at all, so it’s like delicious beef with wet vegetables. Clearly the recipe was designed to be low-cal as a priority, but pairing this delicious beef with cold noodles and shredded cabbage would’ve been more successful.
Nice! The sauce is nice.
I added less fish sauce and more hot sauce. It gets better if you let the steak sit in the fridge overnight. Probably should add more “sauce” ingredients, I found myself making extra dressing for the salad.
Deliciously easy from start to finish. My favourite Thai Beef Salad recipe.
We had this for dinner last night and it was just OK. Admittedly, I only had 3 limes which equaled about 1/3 cup of juice (rather than 1 full cup), and I reduced the sugar to 1/2 cup (rather than 1 cup) too, so this may have altered the taste in a negative way. It was way too “fishy”/vinegary for me. I still thought it was sweet enough so if I try this recipe again, I will keep the sugar at 1/2 cup, but I will reduce the fish sauce to 1/4 cup and use the full amount of lime juice.
Awesome! Loved it! It’s great that because the meat is cooked before marinading, you don’t have to discard the marinade. It’s the salad dressing. And I love that it isn’t full of oil (fat), just flavor. I made this without lemon grass because my supermarket didn’t have it. Good without it!
I love this recipe. It’s so easy and delicious. I saw a lot of reviewers complaining about the amount of fish sauce and I can understand why if you use certain types. Look at the ingredients. If it says anchovy, it’s going the be really strong and you might want to reduce the amount by half or more. If it says mackerel, it will be much more mild and the amount in the recipe is fine. I buy a brand Filipino brand from the Asian market that uses mackerel and it’s great. Also, if you want to spice it up, you can always dice some thai chili peppers or even serrano chili peppers into the salad.
Great basic ingredients. Added spicy Thai peppers and more scallions. Yummy!
I loved it better than my local Thai place!
This was fantastic. Made it exactly as written. Will make it again.
Everyone loved it, lean and fresh! Added jalapeño peppers and served it with rice and the salad separately. Everyone put together their salad their own way
There are some problems with the proportions. The ingredients are pretty much right, but there is WAY WAY WAY too much sugar. I don’t understand using sweet chili sauce and 1/2 c. of sugar. That’s pretty much insane. Thai food has a nice blend of sweet, salty and spicy so those ingredients need to be closer together. 1.c of lime juice is pretty out of control, too. For the amount of non-dressing ingredients, the acid (read: lime) and fish sauce should be around the same, and the sugar might be a little less. I would NOT use sweet chili sauce, rather use chilies, chop them and stick them in the lime juice to marinate. There’s also missing garlic in the equation. Take a bunch of chopped garlic and jam into the lime and chili mixture.
No joke, it was the best Thai beef salad I have had! Don’t let the smell of the fish sauce throw you off, it really makes the flavor. I have had it for breakfast, lunch, and dinner because it’s so amazing!
Loved this delicious, healthy, salad ! I don’t like sweet, so I didn’t add the sugar. I like spicy, so I added a tsp of Sarcha sauce Will always make again! Total winner
This salad is good but it’s very strong. When I make it again, I will cut back on the cilantro and mint, possibly the lemongrass too.
Good for leftover roast beef. Added extra lime and Thai chili garlic paste.
i cut down on the white refined sugar and used palm sugar instead ,and i added sprouts.. otherwise simple and healthy
Always a hit when I serve. I have served with regular cucumbers and tomatoes, but best served as suggested!
This salad was amazing! I change two things: reduced the sugar to a teaspoon, rather than a half cup and I added cayenne pepper for some spice. The dressing was fantastic! Our family loved this meal and begged me to make it again. This is one of the best recipes I’ve come across and it will be made for years to come!
Sohoho Good! I added cold Asian noodles — otherwise followed recipe exactly. Love the dressing.