Charred Beef Salad with Lemongrass and Chili Dressing

By AislePrompt Test Kitchen · 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-inspired thai 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.

★ 4.2 (14 ratings) 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.

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). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

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

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep flank steak from drying out.

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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