Isaan Grilled Beef and Veggie Salad

I love cooking fresh ingredients on a crisp spring day. My friend was coming over and I wanted to grill up a steak, but I was thinking Thai flavors.  I love the freshness of an Isaan beef salad, so I used that flavor profile as inspiration, making the same dressing, but tossing in a ton of grilled veggies.  This big bowl of freshness was just what we all wanted to eat on a sunny day in April.
Zucchini, fresno chiles, and mushrooms.
After the veggies came off the grill I tossed them right into the dressing. The dressing is just lime, fish sauce, and lemongrass.
The beef is marinated in soy sauce, lemongrass, honey, and lots of other deliciousness.
Char up the steak and cook it to a perfect medium rare.
Mint, cilantro, and scallions.
Heart eye face emoji.
Finally toss everything together.
Bright, fresh, and flavorful.
Someone on Snapchat asked me if I ate the limes whole, so here is a disclaimer, don't eat the limes whole!
The steak is super tender and is packed with so much umami to balance the sour dressing.
And all the herbs really make this dish super flavorful. Check out this page to see how to use lemongrass in this recipe.

Isaan Grilled Beef and Veggie Salad

  • Marinade
  • 1 Pound Skirt Steak
  • 2 Tablespoons Fish Sauce
  • 2 Tablespoons Soy Sauce
  • 1 Tablespoon Rice Vinegar
  • 2 Limes (juice)
  • 1 Tablespoon Sriracha
  • 1 Teaspoon Chile Flake
  • 2 Tablespoons Honey
  • 4 Lemongrass Stalks
  • Salad
  • 2 Zucchini
  • 5 Mushrooms
  • 3 Fresno Peppers
  • 2 Tablespoons Fish Sauce
  • 5 Limes (juice)
  • 1/4 Cup Toasted Rice
  • 1/2 Cup Chopped Mint
  • 1/2 Cup Chopped Cilantro
  • 1/2 Cup Chpped Scallions

Instructions

  1. To toast the rice, add 1/4 cup of rice to a dry frying pan. Cook over medium-low heat for about 30 minutes stirring occasionally until nicely toasted. Grind in a mortar and pestle until you get sand sized granules. Return to the pan and toast again for 5 more minutes.
  2. For the lemongrass, use the link above as a guide to get the nice tender pieces and the outer layers. Put the tough outer layers into the marinade and set aside the tender pieces.
  3. Mix the rest of the marinade ingredients in a bowl and add in the steak. Allow to sit for a few hours.
  4. Meanwhile, chop the mushroom, peppers, and zucchini into large chunks and skewer them all for the grill.
  5. Grill the veggies until tender to your liking. Meanwhile mix the fish sauce, lime juice, and lemongrass.
  6. Put the veggies into the lime juice mixture right when they come off the grill.
  7. Finally grill the steak about 5 minutes a side to a nice medium rare.
  8. Allow to sit for 10 minutes before slicing the steak against the grain in thin slices.
  9. Mix the steak, herbs, and veggies in a large bowl and serve.