Grilled Thai Beef Salad

Grilled Thai Beef Salad

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

Method

1. In a large mixing bowl, combine lime juice, fresh cilantro, mint leaves, sugar, fish sauce, chopped green onions, lemongrass, and chili sauce. Stir until the sugar fully dissolves and adjust seasoning to taste with additional sugar or fish sauce. Set the mixture aside.
2. Prepare your grill by preheating it to high heat and lightly oiling the grate to prevent sticking.
3. Grill the steak for about 4 to 6 minutes on each side until it is firm yet still slightly pink in the center. A meat thermometer should read 140°F (60°C) for medium-rare.
4. Once grilled, transfer the steak to a cutting board and slice it into thin strips. Add the sliced steak and its juices into the herb mixture in the bowl. Cover and let it chill in the refrigerator for at least 3 hours to enhance the flavors.
5. In a large salad bowl, place a bed of fresh lettuce, then layer sliced cucumber on top. Add the marinated steak along with the herb mixture, and finally, scatter halved cherry tomatoes across the salad. Garnish with additional cilantro leaves for a fresh finish.