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Thai Beef Salad with Heirloom Tomatoes

Tags: Heirlooms, Julia Rutland, main dish, recipe, salad, side dish

Thinly sliced, seasoned grilled beef, crisp chopped romaine, and wedges of flavorful heirloom tomatoes, all tossed in a spicy Thai dressing — just the thing for a warm-weather dinner out on the deck.

Yield :  4 servings


  • 3 tablespoons chopped fresh cilantro
  • 1 garlic clove, minced
  • ⅓ cup fresh lime juice
  • 2 tablespoons Asian fish sauce
  • 2 tablespoons dark brown sugar
  • 2 small fresh red Thai chiles, thinly sliced, or 1 serrano chile seeded and thinly sliced or minced
  • 1 to 1¼ pounds flank steak, trimmed
  • 8 cups torn romaine lettuce
  • 4 small heirloom tomatoes, cored and cut into wedges
  • 1 small cucumber, thinly sliced
  • ½ red onion, thinly sliced
  • ¼ cup roughly torn fresh mint leaves
  • Fresh mint leaves, cilantro leaves, and lime wedges for garnish


  • Whisk together cilantro, garlic, lime juice, fish sauce, sugar, and chiles in a small bowl, whisking until sugar dissolves. Set aside.
  • Prepare charcoal fire or preheat grill to high heat.
  • Grill meat, 5 to 8 minutes, turning once, until medium rare (or longer for desired degree of doneness).
  • Let stand 10 minutes, then slice thinly at a 45° angle against the grain.
  • Combine romaine, tomatoes, cucumber, onion, and mint in a large bowl. Add dressing, tossing to coat. Arrange lettuce mixture on a platter or 4 large plates. Top with sliced meat. Garnish as desired.


Recipe by Julia Rutland.

Thai Beef Salad with Heirloom Tomatoes
Thai Beef Salad with Heirloom Tomatoes!

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