Equipment
* optional
Ingredients
beef and marinade
- 500 g beef flank steak, whole, trimmed of excess surface fat
- 15 ml fish sauce
- 15 ml neutral oil
- 2 garlic, finely grated
- 2 g black pepper, coarsely cracked
zesty dressing
- 60 ml fresh lime juice
- 45 ml fish sauce
- 25 g palm sugar, finely shaved
- 2 garlic, peeled
- 3 bird's eye chili, stemmed
- 15 ml neutral oil
salad components
- 200 g persian cucumber, unpeeled, sliced on a diagonal into 4 mm half-moons
- 150 g cherry tomatoes, stemmed and halved
- 3 shallots, peeled and thinly sliced lengthwise
- 3 scallions, cut into 2.5 cm pieces
- 15 g fresh mint leaves, whole leaves, washed and thoroughly dried
- 20 g fresh cilantro leaves, plucked leaves with tender upper stems, washed and dried
- 15 g fresh thai basil leaves, whole leaves, torn gently if large
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 328 kcal
- Protein
- 29 g
- Carbohydrates
- 17 g
- Fat
- 16 g
- Saturated Fat
- 5 g
- Zinc
- 5.0 mg
- Water
- 190 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Pat the beef flank steak completely dry with paper towels, place it on the cutting board, and rub thoroughly with 15 ml fish sauce, 15 ml neutral oil, grated garlic, and cracked black pepper. Allow the steak to marinate at room temperature for 15 minutes.
Preheat the outdoor grill or cast-iron grill pan over high heat until smoking hot, targeting a grate temperature of 230°C to 260°C (450°F to 500°F).
In a mortar and pestle, pound the peeled garlic and bird's eye chilies together into a coarse, fragrant paste.
Transfer the crushed chili-garlic paste into a small bowl, add 60 ml lime juice, 45 ml fish sauce, 25 g shaved palm sugar, and 15 ml neutral oil, then whisk briskly until the sugar is completely dissolved.
Using tongs, lay the seasoned flank steak onto the hot grill grates and grill for 4 to 5 minutes per side, flipping once, until deeply charred on both sides and an instant-read digital meat thermometer inserted into the thickest center registers 63°C (145°F).
Using tongs, transfer the grilled steak from the grates to a clean cutting board and let it rest undisturbed for 5 minutes to complete the required safety rest period and allow the muscle juices to redistribute.
Using a sharp chef's knife, slice the rested flank steak thinly across the natural grain at a 45-degree angle into 5 mm strips.
In a large mixing bowl, combine the sliced cucumber, cherry tomatoes, sliced shallots, scallions, fresh mint, cilantro, Thai basil, and warm sliced beef along with any cutting board juices, then pour over the zesty dressing and toss gently with tongs until evenly coated.
Transfer the tossed salad onto a clean platter, arranging the charred beef slices and fresh herb sprigs prominently on top, and serve immediately.
Chef's Notes
- Flank steak benefits significantly from high heat and rapid cooking; keeping the grates screaming hot ensures deep Maillard browning without drying out the interior.
- Crushing the garlic and chilies in a mortar and pestle breaks open plant cellular membranes to release intense aromatic oils that a food processor blade tends to shear cleanly without full flavor extraction.
- Gentle handling of soft herbs like mint and Thai basil keeps them vibrant; tear them by hand or fold them gently into the salad at the very end to avoid black bruised edges.
- Always collect any resting juices that pool on the cutting board and whisk them straight into the salad dressing for a savory flavor boost.
Storage
Refrigerator: 2 days — Store the grilled beef, dressing, and salad greens in separate airtight containers to prevent greens from wilting. If already tossed, consume within 24 hours.
Reheating: Best enjoyed chilled or at room temperature. If reheating leftover beef, heat the beef slices gently in a skillet until an internal temperature of 74°C (165°F) is reached, let cool slightly, and toss with fresh greens.
Troubleshooting
The grilled beef slices feel chewy or tough
Cause: The steak was sliced parallel with the grain instead of perpendicular to it.
Fix: Cut the existing strips in half crosswise into smaller bite-sized ribbons to shorten the fiber length.
Prevention: Examine the direction of the muscle fibers on the rested flank steak before cutting and make all knife strokes strictly across the grain.
The salad becomes watery within minutes of plating
Cause: The salt and acid in the dressing drew water out of the sliced cucumbers and tomatoes because it was tossed too far in advance.
Fix: Tilt the platter to gently pour off excess pooled water, then toss in an additional 5 ml fresh lime juice to refresh the flavors.
Prevention: Assemble and dress the salad strictly at the moment of serving.
The dressing is uncomfortably sharp or overly salty
Cause: Limes had unusually high acidity or the fish sauce was especially concentrated.
Fix: Whisk in 5 g additional dissolved palm sugar and 10 ml cool water to dilute the acidity and balance the salt.
Prevention: Taste the mixed dressing before pouring it over the salad ingredients.
Cultural Context
Rooted in classic Thai Yam Nuea Yang traditions, this grilled beef salad balances the foundational Southeast Asian flavor pillars of sour lime, salty fish sauce, fiery chili heat, and rounded palm sugar. Traditionally prepared over charcoal braziers, the dish pairs charred grilled meats with cooling garden herbs to create a refreshing contrast perfect for warm climates.
