Beef, SaladsDinner Series

Thai Steak Salad with Basil and Mint

Beef, SaladsDinner Series

By Hairee Lee

The nước chấm (a Vietnamese dipping sauce) style dressing doesn't smell so great but, oh boy, does it taste amazing! It's full of good-for-you stuff like cucumber, cabbage, tomatoes, but tastes like it's worth a thousand calories.

Thai Steak Salad with Basil and Mint Serves 4



  • 2 tablespoons sugar
  • 2 tablespoons lime juice
  • 1 to 2 tablespoons fish sauce
  • 1 tablespoon water
  • 1 teaspoon Thai chili paste


  • 1 (1-pound) flank steak
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • Cooking spray
  • 3 cups sliced romaine lettuce
  • 1 cup diced cucumber
  • 1 cup red bell pepper strips (about 1 medium)
  • 3/4 cup thinly sliced red onion
  • 1/2 cup sliced fresh basil
  • 1/4 cup sliced fresh mint
  • 12 cherry tomatoes, halved


  1. To prepare dressing, combine first 5 ingredients; set aside.
  2. To prepare salad, sprinkle both sides of steak with salt and black pepper.
  3. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
  4. Add steak; cook 8 minutes or until desired degree of doneness, turning after 4 minutes. Remove steak from pan; cover and set aside.
  5. Combine lettuce and remaining ingredients in a large bowl; drizzle with 3 tablespoons dressing.
  6. Arrange 1-1/4 cups salad on each of 4 plates. Cut steak diagonally across grain into thin slices.
  7. Divide steak evenly among salads; drizzle with remaining dressing.

Recipe adapted from my recipes.

Photographs by Nate Brescia.