Sirloin steak, miso, ginger, mango, and avocado join forces over lettuce for this Grilled Thai Beef Salad. Incredible flavor with satisfying nutrition!
Are you an adventurous salad-er? Saladeer? Saladier? However you want to say it, I’m asking if you like weird salads, because I do. Let me tell you about the weirdest, most delicious salad I’ve ever had.
A few years ago, I was walking around Denver’s Pacific Ocean Marketplace—a giant Asian supermarket with all kinds of cool ingredients I couldn’t read the labels of—and I was delighted to find a deli in the back. They sold all kinds of baked sweet buns, buns and rice cakes filled with seasoned pork and beef, homemade tofu, and all kinds of amazing stuff. It took a lot of restraint not to buy one of everything. But what I did leave with was a giant clamshell box marked “Large Salad.”
Y’all, this salad had everything on it. Peanuts, ginger, miso, sliced beef (think pho-style), pickled onions, tendon (again, think pho), fruit, jalapeños, and so much cucumber. It was spicy, it was sweet, and it was one of the best salads I’ve ever had—and that is saying something. Plus, it fed me twice!
This grilled Thai beef salad reminds me a lot of that salad. There’s no tendon or pickled onions, but that doesn’t diminish this dish in any way. It’s so delicious, with the pop of juicy mangoes and a sweet-and-spicy Thai dressing. This recipe uses a little shortcut by way of a Thai salad kit, which I love, because the salad I had at the Asian supermarket would take me no less than a day to put together.
Is This Grilled Thai Beef Salad Healthy?
It sure is healthy! Top sirloin steak has plenty of nutrition to offer, as it’s high in protein, B vitamins, iron, and potassium. Miso is delightful and healthy with plenty of B vitamins and minerals. Mango provides plenty of fiber and a dose of vitamin C, while the avocado brings more fiber and the healthy unsaturated fats we all crave. The nutritional content will also depend on which Thai salad kit you end up with because they can have different ingredients, so be sure to factor in the dressing and all the toppings that may come with your kit.
Overall, this dish is fairly low-carb and is free of dairy and gluten (but check your salad kit’s ingredients if you’re sensitive to either!).
Add More Zing To Your Salad
If you’re like me and enjoy the really filled salads, boy, have I got some suggestions for you. This salad is excellent as it is, but it goes to a whole new level when you add just a few key ingredients. Try these out if you’re feeling adventurous!
- Thinly sliced jalapeños
- Carrot ribbons
- Thinly sliced cucumbers
- A heavy squeeze of lime juice
- A splash of fish sauce
- Halved grape tomatoes
- A splash of rice vinegar
- Fresh cilantro
- Fresh mint
- Fresh basil
How Do I Store Leftovers?
It’s best to eat this salad fresh, but if you end up with leftovers, put them in an airtight container in the fridge for up to 2 days. Any longer, and you’ll have some soggy salad on your hands. And of course, don’t freeze leftover salad.
Serving Suggestions
This salad is intended to be a light meal on its own, but you’re welcome to serve it with a side or two for a more filling meal. If you want to add some carbs, try these Garlic Roasted Potatoes or Baked Sweet Potatoes on the side. Alternatively, you can leave the steak off the salad and serve it as a side to a more substantial main dish, such as Slow-Cooker Thai Peanut Butter Chicken Quinoa Bowls, Thai Veggie Burgers With Curry, or these amazing Pineapple Thai Grilled Chicken Skewers With Peanut Sauce.
Ingredients
- 2¼ teaspoons white miso paste
- 1 tablespoon hot water
- 1½ teaspoons honey
- ¾ teaspoon reduced-sodium soy sauce
- ¼ teaspoon sriracha
- ¼ teaspoon fresh ginger minced
- 8 ounces top sirloin steak
- 1 store-bought Thai salad kit
- ½ mango cubed
- ½ large avocado cubed
Instructions
- In a medium bowl, mix together all the ingredients up to the steak. Add the steak and coat well with the marinade. Cover and refrigerate at least 1 hour, or overnight.
- Preheat your grill to high heat. Remove the steak from the marinade and discard the marinade. Place the steak on the grill and cook for 4-5 minutes on one side, until charred. Flip and cook to your desired doneness. Remove the steak from the grill and transfer to a plate. Cover with foil and let it rest for at least 5 minutes.
- While the steak rests, mix together the Thai salad kit according to the package instructions.
- Slice the steak against the grain.
- Divide the salad and steak between two plates. Slice the avocado and mango, then divide between the two salads. Serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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