Nam Tok Thai Grilled Beef Salad
Seared lean flank steak tossed with fresh mint, cilantro, crisp cucumber, and avocado in a tangy lime-chili dressing over shredded cabbage.
- Prep: 15 min
- Cook: 10 min
- Total: 25 min
- Servings: 1
- Cuisine: Thai
- Difficulty: Easy
- Cost: $8.79/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Egg-Free
- High-Fiber
- High-Protein
- Low-Carb
- Low-Saturated-Fat
- Low-Sodium
- Low-Sugar
- Paleo
- Low-Calorie
Tags
- grill
- sauté
- healthy
- spicy
- fresh
- tangy
- quick
- savory
Ingredients
- 6 ounce beef flank steak (trimmed)
- 2 cup green cabbage (shredded)
- 1 cup English cucumber (thinly sliced)
- 0.5 avocado (diced)
- 0.25 cup fresh mint (roughly torn)
- 0.25 cup fresh cilantro (roughly chopped)
- 1.5 tablespoon lime juice (freshly squeezed)
- 1 teaspoon fish sauce
- 1 teaspoon olive oil
- 0.25 teaspoon red pepper flakes
- 0.125 teaspoon black pepper
Instructions
- Rub the flank steak with olive oil and seasoned black pepper.
- Heat a grill pan or cast-iron skillet over high heat. Add the flank steak and sear for 4 to 5 minutes per side until nicely browned and medium-rare (internal temperature reaches 145°F). Transfer to a board to rest for 5 minutes.
- In a small bowl, whisk together fresh lime juice, fish sauce, and crushed red pepper flakes.
- Thinly slice the rested beef against the grain.
- In a large salad bowl, combine shredded green cabbage, sliced English cucumber, diced avocado, torn fresh mint, and chopped fresh cilantro. Add the sliced warm steak, drizzle with the dressing, and toss gently to serve.
Nutrition (per serving)
- Calories: 420
- Protein: 40 g
- Carbohydrates: 16 g
- Fat: 22 g
- Fiber: 9.5 g
- Sodium: 410 mg
- Saturated Fat: 4.1 g
- Sugar: 4.2 g
- Cholesterol: 85 mg