Thai-Inspired Beef & Cucumber Salad

Thai-Inspired Beef & Cucumber Salad

Thai-Inspired Beef & Cucumber Salad

Featuring: Cucumber Balsamic Vinegar & White Truffle Extra Virgin Olive Oil


  • 3 limes (2 teaspoons zest, 6 tablespoons juice)
  • 3 tablespoons fish sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons White Truffle Extra Virgin Olive Oil
  • 2 tablespoons Cucumber Balsamic Vinegar
  • 1 teaspoon sugar
  • 2 small garlic cloves, minced
  • 1 ¼ pounds beef flank steak
  • 6 ounces haricots verts (thin green beans) or green beans
  • 5 cups thinly sliced English cucumbers
  • ¾ cup chopped fresh cilantro leaves
  • ½ cup thinly sliced shallots
  • 2 tablespoons chopped basil
  • 2 tablespoons chopped fresh mint
  • ¼ cup chopped peanuts
  • 1 Serrano pepper, thinly sliced and seeded if desired


In a medium bowl whisk together lime juice and zest, fish sauce, soy sauce, White truffle extra virgin olive oil, sugar, garlic, 2 tablespoon cucumber balsamic vinegar, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Pour 1/2 cup of the dressing into a large resealable plastic bag. Add steak to bag; seal and massage to coat. Marinate in the refrigerator 3 to 4 hours. Set aside remaining dressing.

Drain and discard marinade from steak. Grill steak, covered, over medium-high 12 to 16 minutes or until desired doneness (145°F for medium), turning once. Transfer to a cutting board; tent with foil. Let stand 10 minutes.

Blanch green beans in boiling water 1 minute. Immediately plunge into ice water to cool; drain.

Thinly slice steak. Arrange on plates with green beans, cucumbers, cilantro, shallots, basil, and mint. Drizzle with reserved dressing. Top with peanuts and serrano pepper. Serves 4.

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