Charred Beef Salad with Lemongrass and Chili Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 35 minutes blends flank steak, lemongrass stalks, finely chopped, red bird's eye chilies, minced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Pour the lemongrass-chili dressing over the salad and toss gently to coat.
  6. Step 6: Sprinkle 2 tsp toasted rice powder over the top for a nutty crunch and serve immediately.

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Frequently asked questions

How long does Charred Beef Salad with Lemongrass and Chili Dressing take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Charred Beef Salad with Lemongrass and Chili Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Charred Beef Salad with Lemongrass and Chili Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Charred Beef Salad with Lemongrass and Chili Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Charred Beef Salad with Lemongrass and Chili Dressing?

Thai thai like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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