Ingredients
Beef and Seasoning
- 1 pound top sirloin steak
- 1 tablespoon olive oil
- Salt and pepper, to season steak
Dressing
- 4 tablespoons fish sauce
- 3 tablespoons lime juice
- ½ teaspoon sugar
- 1-2 small Thai red chili peppers, finely chopped
Salad
- ½ of a long English cucumber, halved and sliced
- 1 cup grape or cherry tomatoes, halved or quartered
- ¼ cup red onion, thinly sliced
- 1 small bunch fresh cilantro, finely chopped
- 1 head red or green leaf lettuce, chopped
Instructions
- Season the Steak: Remove the steak from packaging and pat dry with paper towels. Season both sides generously with salt and pepper to prepare for cooking.
- Cook the Steak: Heat a cast iron or regular skillet over medium-high heat. Once hot, add olive oil and place the steak in the skillet. Cook for 3-4 minutes per side to reach medium doneness (around 140 ℉), searing the edges as well for added flavor.
- Rest the Steak: Transfer the cooked steak to a cutting board and let it rest for 10 minutes to allow juices to redistribute while you prepare the dressing and vegetables.
- Make the Dressing: In a medium bowl, whisk together fish sauce, lime juice, sugar, and chopped Thai red chili peppers until the sugar is fully dissolved, creating a balanced, tangy, and spicy dressing.
- Slice and Marinate the Steak: After resting, slice the steak thinly against the grain into bite-sized pieces. Add the steak slices to the dressing and toss gently to coat; the lime juice will gradually change the color of any pink meat, which is normal.
- Combine Salad Ingredients: Add the sliced cucumber, tomatoes, red onion, and chopped cilantro to the dressing and steak mixture. Toss everything together until evenly coated.
- Serve: Arrange chopped lettuce on individual plates or a large serving bowl. Using a slotted spoon, place the Thai beef salad over the lettuce. Drizzle additional dressing on top if desired and serve immediately.
Notes
- For extra heat, increase the number of Thai red chili peppers or add sliced fresh chili on top when serving.
- Use a meat thermometer to check steak doneness if unsure: 140 ℉ for medium.
- Allowing the steak to rest before slicing ensures it remains juicy and tender.
- If fish sauce is unavailable, substitute with soy sauce for a milder flavor but note that the authentic Thai taste may be altered.
- This salad pairs well with steamed jasmine rice or sticky rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Thai
