Grilled Thai Beef Salad
Breville Test Kitchen

Breville Test Kitchen

Grilled Thai Beef Salad

This colorful, healthy salad is ready to eat in as little as 30 minutes. The dressing is a perfectly balanced combination of sweet, salty and sour for the finishing touch.
the Smart Oven® Air Fryer
the Smart Oven® Air Fryer Product Details

the Smart Oven® Air Fryer

+1 more appliance


30 mins total time

15 mins active time


Serves 4



For the dressing

  • fresh lime juice icon
    ¼ cup (2 fl oz) fresh lime juice
  • vegetable oil icon
    2 tbsp vegetable oil
  • fish sauce icon
    2 tbsp fish sauce
  • white sugar icon
    2 tbsp white sugar
  • sambal oelek icon
    1 tbsp sambal oelek
  • finely grated ginger icon
    1 tbsp finely grated ginger
  • clove garlic icon
    2 cloves garlic


For the salad

  • beef flank steak icon
    1½ lb beef flank steak
  • head butter lettuce icon
    1 head butter lettuce

    leaves separated

  • cherry tomato icon
    8 oz cherry tomatoes

    cut in half

  • mint leaf icon
    ½ cup (½ oz) mint leaves
  • cilantro leaves icon
    ½ cup (½ oz) cilantro leaves
  • small red onion icon
    ½ small red onion

    thinly sliced

  • hothouse cucumber icon
    1 hothouse cucumber
  • unsalted roasted peanuts icon
    ⅓ cup (1½ oz) unsalted roasted peanuts

    coarsely chopped


  • 1Whisk all the dressing ingredients together. Measure out ¼ cup (2 fl oz) for the marinade and reserve the remaining dressing for the salad.
  • 2For easy cleaning and to avoid burning, line the roasting pan with foil and place the broiling rack on top. Place the steak on the rack and brush both sides with the ¼ cup (2 fl oz) dressing.
  • 3Insert the wire rack in the top position. Place the pan in the oven. Set the oven to Broil, 500°F, for 15 minutes and press Start. After 10 minutes cooking, turn the steak over and broil the other side. While the steak is cooking, assemble the salad.
  • 4Combine the lettuce, tomatoes, herbs and onion in a large bowl.
  • 5Cooking time is for medium doneness. If you like your steak cooked more, broil a little longer.
  • 6Once cooked, remove from the oven and cover loosely with foil. Stand for 5 minutes to allow the juices to settle. Meanwhile, continue to the next step.
  • 7Cut the cucumber in half. Use a mandoline to thinly slice into ribbons and add to the salad.
  • 8Drain the steak and thinly slice. Add to the salad. Reserve the pan juices.
  • 9Pour the pan juices into the reserved dressing and stir.
  • 10Add the dressing and peanuts to the salad.
Hors d'oeuvr/Appetizers
Main course
Gluten Free
Dairy Free

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