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

Description

Grilled Thai Beef Salad combines tender, marinated sirloin steak with fresh Thai salad greens, creamy avocado, and sweet mango, creating a refreshing and hearty meal. With its sweet, spicy, and umami-forward dressing, this recipe is perfect for an easy weeknight dinner or a healthy lunch.

Ingredients

Units Scale

For the Marinade

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

For the Salad

8 ounces top sirloin steak
1 ready-made Thai salad kit
1/2 large avocado, cubed
1/2 mango, cubed

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Instructions

Prepare the Marinade: In a medium bowl, whisk together the white miso paste, hot water, honey, soy sauce, sriracha, and minced fresh ginger until smooth and fully combined.
Marinate the Steak: Add the top sirloin steak to the bowl and coat it well with the marinade. Cover and refrigerate for at least 1 hour, or up to overnight for maximum flavor.
Grill the Steak: Preheat your grill to high heat. Remove the steak from the marinade and let any excess drip off. Place the steak on the hot grill and cook for about 4-5 minutes on one side, until nicely charred. Flip and grill for another 3-5 minutes, or until your desired level of doneness is reached. Remove from the grill and cover loosely with foil. Let the steak rest for at least 5 minutes to retain its juices.
Prepare the Salad: While the steak is resting, empty the Thai salad kit into a bowl (including its dressing if provided). Add the cubed avocado and mango, and toss gently to combine all ingredients.
Assemble and Serve: Divide the salad between two plates. Slice the rested steak thinly against the grain and arrange on top of each salad. Serve immediately and enjoy!

Notes

For best flavor, marinate the steak overnight.
You can use any steak cut you prefer, but sirloin is suggested for tenderness.
Customize your salad by adding fresh herbs like cilantro or basil for extra freshness.
If you are sensitive to spice, reduce or omit the sriracha.

Nutrition

Serving Size: 1/2 of recipe
Calories: 425 kcal
Sugar: 22 g
Sodium: 592 mg
Fat: 16.3 g
Saturated Fat: 3 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 40.6 g
Fiber: 4.5 g
Protein: 30.7 g
Cholesterol: 48 mg