Thai Beef Salad

There were a few catalysts behind my decision to make this salad. The first was a very bizarre craving for sesame oil. The second was Mark Bittman’s Food Matters.  Without getting too deep into the politics of food, Bittman’s incredibly rational approach to conscious eating has certainly inspired me to eat a little less meat.  But I digress.

All I really have to say is that this salad is delicious.  It’s quick and easy and is perfect for dinner or lunch.  The recipe says it yields four; however this did us for one dinner and two lunches.  Jeff has a hollow leg and there was no way 2 oz. of beef were filling it up.

The dressing for this salad is so delicious, it would be great on any number of things.  Chicken, fish, you name it.

Thai Beef Salad
From Mark Bittman via the New York Times


8 ounces skirt or flank steak, leftover or raw
6 cups torn salad greens (mixed is nice)
1 cup torn fresh herb leaves (mint, cilantro, Thai basil or a combination)
1/4 cup minced red onion
1 medium cucumber, peeled if skin is tough, cut in half lengthwise, seeded and diced
1 small fresh hot red chili, like Thai, or to taste, minced
Juice of 2 limes
1 tablespoon sesame oil
1 tablespoon fish sauce (nam pla, available at Asian markets) or soy sauce
1/2 teaspoon sugar.


1. If you are starting with raw meat, start a gas or charcoal grill or heat a broiler; rack should be about 4 inches from heat source. Grill or broil beef until medium rare, turning once or twice, 5 to 10 minutes, depending on thickness; set it aside to cool.

2. Toss greens with herbs, onion and cucumber. In a bowl, combine all remaining ingredients with 1 tablespoon water; dressing will be thin. Use half of this mixture to toss with greens. Remove greens to a platter.

3. Slice beef thinly, reserving its juice; combine juice with remaining dressing. Lay slices of beef over salad, drizzle remaining dressing over all, and serve.