Thai Grilled-Beef Salad

Adapted from America's Test Kitchen

Serves 4 to 6

Serve with steamed jasmine rice, if desired, although any style of white rice can be used.


  • 3tablespoons lime juice (2 limes)
  • 2tablespoons fish sauce
  • 2tablespoons water
  • 1/2teaspoon sugar
  • 1 (1 1/2 pound) flank steak, trimmed
  • Salt and white pepper, coarsely ground
  • 2 shallots, sliced thin
  • 1 1/2cups fresh mint leaves, torn
  • 1 1/2cups fresh cilantro leaves
  • 1 Thai chile, stemmed and sliced thin into rounds
  • 1 seedless English cucumber, sliced 1/4 inch thick on bias
  • 1 very large carrot
  • 1 1/2 c cherry tomatoes, sliced in half

Whisk lime juice, fish sauce, water, sugar in large bowl and set aside.

FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s).

Clean and oil cooking grate. Season steak with salt and white pepper. Place steak over hot part of grill and cook until beginning to char and beads of moisture appear on outer edges of meat, 5 to 6 minutes. Flip steak and continue to cook on second side until charred and center registers 125 degrees, about 5 minutes longer. Transfer to plate, tent loosely with aluminum foil, and let rest for 5 to 10 minutes (or allow to cool to room temperature, about 1 hour).

Slice meat, against grain, on bias into 1/4-inch-thick slices. Transfer sliced steak to bowl with fish sauce mixture. Add shallots, mint, cilantro, chile; toss to combine. Transfer to platter lined with vegetables

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