Scale

For the Salad:

1 lb flank steak or sirloin, grilled and thinly sliced

1 cup cherry tomatoes, halved

1 cup cucumber, thinly sliced

1/4 red onion, thinly sliced

1/2 cup fresh mint leaves

1/2 cup cilantro leaves

1/4 cup green onions, chopped

Optional: mixed greens or lettuce base

For the Dressing:

3 tbsp lime juice

2 tbsp fish sauce

1 tbsp soy sauce

1 tbsp sugar or honey

1 garlic clove, minced

1–2 Thai chilies, minced (adjust to taste)

Grill the Steak: Season with salt and pepper and grill to your desired doneness. Let rest, then slice thinly against the grain.

Make the Dressing: In a small bowl, mix lime juice, fish sauce, soy sauce, sugar, garlic, and chilies.

Assemble the Salad: In a large bowl or platter, combine tomatoes, cucumbers, red onion, herbs, and steak.

Dress and Toss: Pour dressing over the salad, toss gently, and serve immediately.

Thai Beef Salad

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