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Thai Beef Salad

For Memorial Day weekend, I’m sharing a terrific Mexican-inspired dish that showcases marinated beef skirt steak. This cut from the diaphragm of the cow is usually used to make beef fajitas as it has great buttery flavor and a chewy but tender texture. The 2-hour soak in the ginger Worcestershire and soy marinade will make the skirt steak even more tender and add a lot of flavor and brightness to the dish. The addition of fresh roasted corn gives the dish a charred smoky sweetness that pairs well with the creaminess of the ripe avocados. Addition of radish, cucumbers, and raw bell peppers gives it a crisp crunch. The diced jalapeños add a palate-pleasing hint of heat and the lime juice and olive oil dressing make it pucker up with a zing that announces that summer is just around the corner. Check out this beef-lover Grilled Mexican Skirt Steak and Roasted Corn Salad.

  • Total Time: 24 mins
  • Yield: 4 1x


Units Scale

Dressing (Makes 1 ½ cups)

  • 1 garlic clove; minced
  • 3/4 cup freshly squeezed lime juice
  • 1/2 cup fish sauce
  • 2 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tsp minced ginger
  • 1 tbsp chopped Thai chilies (or Thai Red Curry paste-Maeploy brand-or diced jalapeños)
  • 1/2 cup brown sugar



  • 1 1/22 lbs. beef ribeye steak (about 3/4 inch thick) – choice or above
  • dressing: 3/4 cup dressing (above)
  • Beef marinade: 3/4 cup dressing (above) plus 1/4 cup vegetable oil
  • Salad Greens: Butter Lettuce (or iceberg, romaine or green leaf lettuce)
  • Garnish: Cilantro, mint, and peanuts (shells & skins removed, raw, unsalted); pan roasted & crushed)


  1. Prepare the dressing. Refrigerate until needed.
  2. Reserve 3/4 cup of dressing to add to the cooked beef in step 7.
  3. For marinade, combine the other half of dressing and the vegetable oil.
  4. Place the ribeye in a gallon sealable bag and add the marinade.
  5. Marinate for 2-4 hours, flipping bag once every hour.
  6. Grill beef and let rest.
  7. Slice beef and marinate remaining ¾ c of marinade for 30 mins.
  8. Lay strips of ribeye over a bed of lettuce.
  9. Garnish with cilantro, mint leaves, and crushed pan roasted peanuts. Optional garnish: finely chopped red Thai chili for color.
  • Author: Harry Soo
  • Prep Time: 20 mins
  • Cook Time: 4 mins