Thai Beef Salad

Photo: Dana Gallagher

When making protein-rich foods, consider the whole package. Sirloin, for example, has about half the saturated fat on a porterhouse steak.


  • 6 tablespoons fresh lime juice (about 3 limes)

  • 2 ½ tablespoons Thai fish sauce (nam pla)

  • 1 fresh Thai or serrano chile (about 1 tablespoon), seeded and finely chopped

  • 1 teaspoon sugar

  • 2 teaspoons finely chopped fresh cilantro

  • 2 teaspoons finely chopped fresh mint

  • 4 scallions, white and pale-green parts only, thinly sliced on the diagonal

  • 3 shallots, thinly sliced into rings

  • 3 kirby cucumbers, peeled, halved lengthwise, and cut into ¼-inch-thick half-moons

  • 12 ounces baby arugula (about 5 cups)

  • 2 tablespoons olive oil

  • 1 boneless sirloin steak (1 ½ pounds)

  • ½ teaspoon coarse salt

  • Freshly ground pepper

  • ½ cup unsalted peanuts, coarsely chopped (about 2 ½ ounces)


  1. Preheat oven to 400 degrees. Make dressing: Whisk together lime juice, fish sauce, chile, and sugar in a small bowl until sugar is dissolved. Stir in cilantro and mint. Set aside. Toss together scallions, shallots, cucumbers, and arugula in a large bowl; set aside.

  2. Heat oil in a large ovenproof skillet over high heat until hot but not smoking. Sprinkle steak all over with salt; season with pepper. Brown steak, turning once, about 2 minutes per side. Transfer skillet to oven; cook steak to desired doneness, about 6 minutes for medium-rare.

  3. Transfer steak to a cutting board, and let stand at least 5 minutes. Cut steak across the grain into 1/4-inch-thick slices.

  4. Add steak to salad. Drizzle with dressing, and toss. Sprinkle with peanuts.

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