Food Recipes Thai Beef Salad 5.0 (2) Add your rating & review Here’s a healthy and easy salad that you can get done after work (without a pile of dishes, to boot). The steak is extra flavorful thanks to a quick brown-sugar rub, which not only adds a touch of sweetness, it encourages a gorgeous caramelized crust. While the steak rests, you’ll toss together crunchy fresh ingredients like romaine, tomatoes, and cucumber, plus a shower of fragrant mint. This salad encourages customization—add chopped avocado for a creamy element, or grated carrots for extra crunch. If you’re not a meat eater, try tofu or shrimp in place of the steak. By Paige Grandjean Published on August 20, 2019 Print Rate It Share Share Tweet Pin Email Photo: Caitlin Bensel Hands On Time: 15 mins Total Time: 30 mins Yield: 4 serves Ingredients 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 4 teaspoons light brown sugar, divided 1 pound skirt steak, cut crosswise into 3 pieces 3 tablespoons fresh lime juice (from 2 limes) 1 tablespoon fish sauce ½ teaspoon crushed red pepper 1 large shallot, thinly sliced 1 tablespoon canola oil 2 romaine lettuce hearts, chopped (about 4 cups) 1 cup halved multicolored cherry tomatoes ½ cup packed fresh cilantro or basil leaves, divided ¼ cup packed fresh mint leaves Directions Stir together salt, black pepper, and 2 teaspoons sugar in a small bowl; rub mixture on steak. Let stand for 10 minutes. Whisk lime juice, fish sauce, crushed red pepper, shallot, and remaining 2 teaspoons sugar in a large bowl. Heat oil in a large cast-iron skillet over medium-high. Cook steak, in batches if necessary, flipping once, until charred and medium-rare, about 2 minutes per side. Transfer to a cutting board; let rest for 10 minutes before slicing. Add romaine, tomatoes, and ¼ cup cilantro to bowl with lime dressing and toss to coat. Serve steak over salad, topped with mint and remaining cilantro. Rate it Print