Thai Beef Salad

By Erika on March 31st, 2013 / / No Comments

This is Foodie Couture’s Uno Immanivong’s amazing Thai Beef Salad…it’s incredibly flavorful and the meat is so tender! She made this for me along with her gorgeous Strawberry Fields Cocktail…delicious!

Thai Beef Salad

Thai Beef Salad


  • 1 lb NY strip steak or ribeye

For Marinade:

  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tbsp grated lemon grass
  • 1 tbsp vegetable oil

For Asian Salsa:

  • ½ cup fish sauce
  • ½ cup fresh squeezed lime juice
  • 5 Thai chili peppers (can be adjusted to spice preference)
  • ½ cup cherry tomatoes
  • ½ cup cilantro, chopped
  • 1 tbsp grated lemon grass

For Salad:

  • 1 head of leaf lettuce
  • ½ purple onion, thinly sliced
  • 1 cucumber, cut in half long ways and sliced on a angle
  • ½ cup grape or cherry tomatoes, halved
  • 3 tbsp chopped cilantro
  • 3 tbsp sliced scallions
  • ½ cup torn mint leaves
  • 3 tbsp rice powder


  1. Combine all the ingredients for the marinade together in flat baking dish. Marinate steak for at least 30 minutes and up to 24 hours.
  2. Prepare an outdoor grill with a high fire. Brush grill grate lightly with oil. Place the steak on the grill. Grill 3 to 5 minutes on one side, turning once, until an instant-read thermometer inserted in the meat reads:
  3. -- 120 degrees F to 125 degrees F for rare
  4. -- 125 degrees F to 130 degrees F for medium-rare
  5. -- 130 degrees F to 135 degrees F for medium
  6. Transfer the steak to a cutting board and let rest for 5 minutes.
  7. Combine all the ingredients of the Asian salsa in a blender until it becomes chunky consistency.
  8. Place the lettuce leaves on the plate. Combine the steak, salsa and remaining ingredients in a large bowl until it’s well mixed and place steak salad on top of the lettuce.

show comments no responses

Leave a Reply