Thai Grilled Beef Salad

beef sirloin

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken is lower in fat, while pork is often less expensive.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a lower-sodium alternative, while salt is inexpensive.

Welcome to the grill for a Thai-inspired grilled beef salad.

Start by grilling four different cuts of meat: flat iron, outside skirt steak, ribeye cap, and New York strip loin.

Trim any large clumpy pieces of fat from the outside skirt steak to reduce flare-ups.

Grill the outside skirt steak over high direct heat, cooking it to medium rare and letting it rest to medium before slicing.

Slice the skirt steak against the grain for tenderness.

Season the ribeye cap with salt and pepper, and grill it, aiming for medium rare and letting it rest to medium.

Grill the New York strip loin, cooking it to rare and letting it rest just past rare.

Keep the largest cuts moving on the grill to avoid burning.

Use a finger test to check doneness; look for blood pooling on the surface of the meat as an indicator.

Rest the meat after grilling, allowing it to reach the desired doneness before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens