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Thai Salad with Grilled Dry-Aged Beef

Curtis Stone's Thai Beef Salad
Curtis Stone's Thai Beef SaladNathan Congleton / TODAY

Chef notes

This delicious salad pairs fresh herbs, crisp greens and veggies with hearty steak for a light summer meal that's also filling. The easy Asian-inspired dressing adds tons of flavor and complements the richness of the meat.


  • 2 tablespoons grapeseed oil, plus more for brushing
  • 3 tablespoons fresh lime juice
  • 3 tablespoons Asian fish sauce
  • 1 clove garlic, quartered
  • 1 small Thai chile, seeded, coarsely chopped
  • 2 teaspoons peeled grated fresh ginger
  • 1 teaspoon sugar
  • Salt and freshly ground pepper
  • 1 pound dry-aged New York steak, about 1 inch thick
  • 3 heads gem lettuce, leaves separated (and torn if large)
  • 3/4 pound assorted heirloom cherry tomatoes, halved
  • 1/2 English hothouse cucumber, halved and cut into 1/4-inch thick slices
  • 1/2 large red onion, thinly sliced
  • 2 green onions, thinly sliced
  • 1/2 cup basil leaves
  • 1/2 cup cilantro leaves
  • 1/2 cup mint leaves



Preheat grill to high heat.


Brush steak with oil and season with salt and pepper. Grill until the charred outside, about 4 minutes per side for medium-rare doneness. Transfer to a work surface and rest for 5 minutes.


In a blender, puree 2 tablespoons oil, lime juice, fish sauce, garlic, chile, ginger and sugar. Season with salt and pepper to taste.


In a bowl, toss lettuce, tomatoes, cucumber, onion, green onions, basil, cilantro and mint with two-thirds of dressing. Divide among plates.


Thinly slice steak across the grain and serve alongside the salad. Drizzle the remaining dressing over the steak and salad.