Can I use a different cut of beef for this recipe?

Absolutely. Flank steak, strip steak, or even ribeye work beautifully. Just adjust your grill time based on the cut and thickness to achieve your preferred doneness.

What can I use if I don’t have a grill?

No grill? No problem. Use a cast-iron skillet or grill pan on your stovetop—high heat will still give you that delicious char and flavor.

It has a gentle warmth from the sriracha and ginger, but you’re in charge of the spice level. For a milder salad, simply reduce or leave out the sriracha.

Can I make it ahead for meal prep?

Marinate and grill the steak, chop the mango and avocado, and store everything separately. Toss the salad together right before serving for the best texture and flavor.

Grilled Thai Beef Salad Recipe

Name: Grilled Thai Beef Salad Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 1 h 15 min
Cuisine: Thai
Ingredients: 2 1/4 teaspoons white miso paste; 1 tablespoon hot water; 1 1/2 teaspoons honey; 3/4 teaspoon reduced-sodium soy sauce; 1/4 teaspoon sriracha; 1/4 teaspoon fresh ginger, minced; 8 ounces top sirloin steak; 1 ready-made Thai salad kit; 1/2 large avocado, cubed; 1/2 mango, cubed

If you’ve ever craved something fresh and vibrant for dinner, but didn’t want to spend hours in a hot kitchen, this Grilled Thai Beef Salad is a total game changer. Sweet, spicy, juicy, and satisfyingly hearty, it takes less than 20 minutes of hands-on time—perfect for those weeknights when you need big flavor but can’t stand the idea of takeout. Savory grilled sirloin, creamy avocado, sweet mango, and a zingy miso-ginger dressing join forces over a crisp Thai salad, making every bite a joyful celebration of color and taste.

Why You’ll Love This Recipe

Ultra Quick & Easy: Minimal chopping, simple marination, and a fast grill—most of your time is just letting the steak soak up flavor in the fridge!
Crazy Flavorful: Sweet, tangy, umami-packed, and with just a hint of heat, each bite is a mini adventure.
Healthy Yet Decadent: Packed with crisp veggies, lean protein, and healthy fats from avocado, this salad will fill you up without weighing you down.
Perfect for Busy Schedules: With a ready-made salad kit and straightforward steps, you’ll have dinner on the table in record time.
Customizable: Tweak the spice, add extra crunch, or use your favorite protein. This salad is built for experimenting!

Ingredients You’ll Need

White Miso Paste: Adds irresistible savory umami and a touch of creaminess to the marinade.
Hot Water: Helps dissolve and blend the miso into a smooth, pourable mixture.
Honey: Gives the dressing just the right touch of sweetness to balance the savory and spicy notes.
Reduced-Sodium Soy Sauce: Contributes deep saltiness and a little extra umami without overwhelming the other flavors.
Sriracha: Brings a gentle, customizable heat. Prefer it spicier? Just squeeze in a bit more!
Fresh Ginger (minced): Essential for a bright, zesty kick. Don’t skip it—fresh really does make a difference!
Top Sirloin Steak: Tender, juicy, and perfect for fast grilling; just the right meat to soak up all those delicious flavors.
Ready-Made Thai Salad Kit: The ultimate shortcut—this gives you fresh veggies, herbs, crunchy bits, and dressing, all in one convenient bag.
Avocado (cubed): Adds creaminess and a mellow taste that plays beautifully with the zesty dressing.
Mango (cubed): Offers a juicy burst of sweetness and a lush texture contrast to the savory grilled meat and crisp salad.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Spicier Kick: Double up on the sriracha, or stir in a finely sliced chili pepper to the salad for more heat.
Alternative Proteins: Chicken breast, pork tenderloin, or even firm tofu will soak up the marinade perfectly and still deliver big flavor.
Add More Veggies: Toss in sliced cucumber, shredded carrots, or bell pepper from your fridge for extra color and crunch.
Nutty Twist: Sprinkle with roasted peanuts or cashews for extra crunch and a hint of richness.
Herb Explosion: Layer on fresh cilantro, mint, or Thai basil if you want those authentic Southeast Asian flavors to shine even brighter.

How to Make Grilled Thai Beef Salad

Step 1: Marinate the Steak

In a bowl, whisk together miso paste, hot water, honey, soy sauce, sriracha, and fresh ginger until the miso fully dissolves and the mix is smooth. Add the top sirloin steak, turning it to coat completely. Cover and refrigerate for at least 1 hour—overnight is even better if you have the time.

Step 2: Grill the Steak

When you’re ready to cook, preheat your grill to high. Remove the steak from the marinade and let any excess drip off. Place it on the hot grill, cooking for 4-5 minutes until you get a good char. Flip, grill the other side to your preferred doneness, then let the steak rest, covered, for at least 5 minutes. This step is crucial! Resting locks in the juices and keeps the meat unbelievably tender.

Step 3: Prep the Salad

While the steak is resting, toss together your Thai salad kit in a large bowl. Add the cubed mango and avocado, gently folding them in so you keep all those lovely chunks intact.

Step 4: Assemble & Serve

divide the salad evenly between two plates. Slice your rested steak thinly (across the grain for max tenderness) and arrange it over the salad. Pour over any extra dressing from your kit or a splash of lime if you’d like, and you’re ready to dig in.

Pro Tips for Making the Recipe

Let the Steak Marinate: Even a quick marinade does wonders, but if you can remember to start it the night before, the meat gets even tastier.
Rest the Meat: Don’t skip the resting step. It’s the secret to juicy, flavorful slices.
Don’t Overmix the Salad: Gently fold in the mango and avocado. Overmixing can bruise these delicate ingredients.
High Heat = Great Flavor: Grilling at high heat gives you a fabulous char on the outside while keeping the inside tender.

How to Serve

This Grilled Thai Beef Salad is honestly a showstopper on its own. Want to go bigger? Pair it with a bowl of fluffy jasmine rice or a side of crispy spring rolls for a heartier meal. Garnish with fresh herbs like cilantro, mint, or Thai basil, and an extra squeeze of lime to liven things up even more. If you want even more texture, toss on a handful of crispy shallots or roasted peanuts for serious crunch.

Tip: For a party or potluck, double or triple the recipe and arrange on a large platter—it makes a stunning centerpiece!

Make Ahead and Storage

Storing Leftovers

Store any leftover steak and salad separately. The steak will keep in an airtight container in the fridge for up to 3 days. If the salad has dressing on it, try to eat it the same day (avocado and leafy greens don’t love being stored, but separate ingredients will last longer).

Freezing

The steak, after grilling and cooling, can be frozen for up to two months. Slice before freezing for easier portioning. Thaw overnight in the fridge.

Reheating

Warm the steak gently in a skillet or microwave—just enough to take the chill off. Don’t overheat, or you’ll risk drying it out. The salad is best eaten fresh, but you can always toss together more greens to stretch leftovers into another meal.

FAQs

Can I use a different cut of beef for this recipe?

Absolutely. Flank steak, strip steak, or even ribeye work beautifully. Just adjust your grill time based on the cut and thickness to achieve your preferred doneness.
What can I use if I don’t have a grill?

No grill? No problem. Use a cast-iron skillet or grill pan on your stovetop—high heat will still give you that delicious char and flavor.
Is this salad spicy?

It has a gentle warmth from the sriracha and ginger, but you’re in charge of the spice level. For a milder salad, simply reduce or leave out the sriracha.
Can I make it ahead for meal prep?

Marinate and grill the steak, chop the mango and avocado, and store everything separately. Toss the salad together right before serving for the best texture and flavor.

Final Thoughts

There’s really nothing like the joyful, unexpected burst of flavors that a Grilled Thai Beef Salad delivers. It’s speedy and fuss-free yet feels like something a little extra—exactly what you want on a packed weeknight. So go ahead, fire up that grill, grab those fresh ingredients, and treat yourself to a colorful dinner that’s as wholesome as it is crave-worthy. Give it a try and enjoy every single forkful!