Charred Beef Salad with Lemongrass and Chili Dressing

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant Thai salad combining grilled beef slices with fresh herbs and a tangy lemongrass-chili dressing for a refreshing and spicy bite. This Thai recipe, ready in about 35 minutes, pairs flank steak, lemongrass stalks, finely chopped, red bird's eye chilies, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 Thai cuisine 350 cal/serving

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Ingredients

1 lb flank steak
2 tbsp lemongrass stalks, finely chopped
2 red bird's eye chilies, minced
3 tbsp lime juice
2 tbsp fish sauce
1 tbsp palm sugar
2 shallots, thinly sliced
1/2 cup fresh mint leaves
1/2 cup cilantro leaves
3 green onions, sliced
1 cup cucumber, thinly sliced
2 tbsp vegetable oil
2 tsp toasted rice powder

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Instructions

Step 1: Preheat a grill or grill pan over high heat until very hot. Brush 1 lb flank steak with 1 tbsp vegetable oil and season lightly with salt.
Step 2: Grill the steak for 4-5 minutes per side for medium-rare, until charred on the outside and pink inside. Let rest 5 minutes, then thinly slice against the grain.
Step 3: In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp fish sauce, 1 tbsp palm sugar, 2 tbsp finely chopped lemongrass, and 2 minced red bird's eye chilies until sugar dissolves.
Step 4: In a large bowl, combine the sliced steak, 2 thinly sliced shallots, 1/2 cup fresh mint leaves, 1/2 cup cilantro leaves, 3 sliced green onions, and 1 cup thin cucumber slices.
Step 5: Pour the lemongrass-chili dressing over the salad and toss gently to coat.
Step 6: Sprinkle 2 tsp toasted rice powder over the top for a nutty crunch and serve immediately.