Thai Beef Salad

Rib-eye steaks are marinated with lime juice then grilled and mixed with greens, peanuts, and herbs in this Thai beef salad. The marinade doubles as the salad dressing for the dish, so be sure to divide it in half when you first prepare it. You want to avoid using the marinade with the raw beef for your final salad.

Rib-eye steak is beefy, juicy, and very tender. Because rib-eyes have a bit more fat than other cuts, we recommend grilling them until medium-rare so the fat has a chance to render. New York steaks, Porterhouse steaks, and T-bone steaks would also be delicious in this recipe.

The heat of a Thai chili can vary, so start with a little and add more after tasting. Either wear gloves when chopping the chilies or be careful to not touch your eyes and lips after chopping with bare hands. If you like your food very spicy, and very colorful, you can add chopped Thai chilies to the finished salad, as well.

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Two charred rib-eye steaks on grill grates with hot charcoals underneath.

Grilled the rib-eye steaks until your desired doneness is reached.

A raw rib-eye steak on a cutting board next to a small bowl of marinade.

Assemble the ingredients for the marinade then add the steak and let sit in the refrigerator.

Looking into a glass bowl with the marinade ingredients.

Whisk together the marinade ingredients until the sugar is dissolved.

Slices of cooked rib-eye on a plate of lettuce, garnished with red pepper slices.

For a pop of color and a bit of heat, top the salad with additional Thai chili slices.

Thai Beef Salad Recipe

Rib-eye steaks are marinated with lime juice then grilled and mixed with greens, peanuts, and herbs in this Thai beef salad.

Course Dinner

Cuisine Asian

Keyword Salad

Difficulty Seasoned

Method Grill

Prep Time 20

Cook Time 7

Total Time 27

Servings

Calories 727kcal

Author adminsaffron

Equipment

grill

Ingredients

Marinade and Dressing

3/4 cup lime juice, freshly squeezed
1/2 cup fish sauce
½ cup brown sugar
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 clove garlic, minced
1 teaspoon minced ginger
1 tablespoon chopped Thai chilies, plus additional for serving (optional)
1/4 cup vegetable oil

Grilled Thai Beef

2 pounds ribeye steak

Thai Salad

butter lettuce
cilantro
mint
peanuts, roasted and crushed

Instructions

Marinade and Dressing

In a bowl, combine the lime juice, fish sauce, sugar, soy sauce, vinegar, garlic, ginger, and chilies.
Divide the marinade in half. Add the oil to one half, which will be the marinade. Refrigerate both until needed.

Grilled Thai Beef

Place the ribeye in a gallon ziplock bag and add the marinade with the oil.
Marinate in the refrigerator for 2 to 4 hours, flipping once every hour.
Prepare a gas or charcoal grill for high heat.
Remove the beef from the marinade and discard the marinade.
Grill the beef until your desired doneness. Let rest for 10 minutes then thinly slice.
Toss the sliced beef with the reserved marinade (without the oil) for 30 minutes.

Thai Salad

Lay a bed of salad greens on a plate. Lay strips of the rib-eye over the lettuce. Top with the cilantro, mint leaves, and crushed pan-roasted peanuts. Optionally garnish with a finely chopped red Thai chili to give some complementary color.