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Grilled Thai Beef Salad (Weeping Tiger Salad)

Also called Tiger's Tear, Weeping Tiger, or Crying tiger salad. Grilled marinated beef, fresh vegetables, and a dressing that'll knock your socks off. It's perfection on a plate.
Course Main Course
Servings 4 servings

Ingredients

For the marinated beef

  • 1 large skirt steak cut into 3in wide sections
  • 3 tbsp fish sauce
  • 3 tbsp soy sauce low sodium
  • 1 tbsp oyster sauce
  • 3 tbsp coconut sugar
  • 3-4 cloves garlic finely chopped
  • 1 tsp coriander seed toasted in a dry pan, ground
  • 1 tsp white pepper (black works too) toasted in a dry pan, ground

For the dressing

  • 2 tbsp fish sauce
  • 1 1/2 tbsp soy sauce
  • 1 1/2 tsp lime zest
  • 1/4 cup lime juice
  • 3 tbsp coconut sugar or more to taste
  • 1 thai chili finely sliced, optional but encouraged

For the salad

  • 1 head iceberg lettuce hand torn into smallish pieces
  • 6 cups leafy greens any preferred salad greens, chopped
  • 1/2 cup purple onion thinly sliced
  • 1 medium tomato cut into small wedges
  • 1/2 cup cilantro just the leaves
  • 1 tbsp mint finely chopped
  • 1/4 cup peanuts roughly chopped
  • 1/2 tsp uncooked rice grains (Jasmine preferred) toasted in a dry pan, ground

Instructions

Marinate the beef

  • Whisk together all the marinade ingredients in a medium sized bowl, and toss with the skirt steak. Set aside for at least 15 minutes, but it can hold overnight if needed.

Make the dressing

  • Add the chili, lime juice and zest in a mortar and pestle, and grind gently. Add the other ingredients, whisk together, and set aside.

Grill the beef

  • Grill the beef on both sides until preferred doneness and charring occurs. Since we don't rinse of the marinade, medium temperature is best. I'm typically a medium-rare man, but for this I go medium-well, and the thin pieces cook quickly.

Assemble the salad

  • Place the lettuce into your bowl, topped first with the cilantro, then mint, then purple onion, tomato, peanuts, and ground toasted rice. Drizzle a few tablespoons of the dressing over top. Slice the beef against the grain, add on top of the salad and finish with more of the dressing. Serve within 30 minutes.