Easy Sirloin Thai Salad -- Recipe developed by Lauren’s Latest and The Beef Checkoff
Recipe developed by Lauren’s Latest and The Beef Checkoff
Lean Cut30 Minutes or Less
  • Total Recipe Time: 30 to 35 minutes
  • Makes 4 servings


  1. 1 beef Top Sirloin Steak Boneless, cut 1 inch thick (about 1 pound)
  2. 1 (5-ounce) container prewashed fresh herbs and greens lettuce mix (about 8 cups)
  3. 1 ripe mango, sliced
  4. 1 small ripe avocado, sliced
  5. 1/2 cup shredded carrot
  6. 1/2 cup diced red and/or yellow bell pepper
  7. 1/2 teaspoon coarse sea salt
  8. 2 tablespoons dry roasted peanuts, chopped (optional)
  9. Lime wedges
  1. 3 tablespoons agave nectar or honey
  2. 2 tablespoons creamy or chunky natural peanut butter
  3. 2 tablespoons hot water
  4. 1 tablespoon reduced-sodium soy sauce
  5. 1 tablespoon rice or white vinegar
  6. 1 teaspoon sesame oil


  1. Place beef steak on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  2. Meanwhile, whisk all Dressing ingredients in medium bowl until smooth; set aside. Arrange lettuce on serving platter; arrange mango, avocado, carrot and bell pepper over lettuce. 
  3. Carve steak into slices; season with salt. Arrange beef over salad. Drizzle with dressing. Sprinkle with peanuts, if desired. Serve immediately; squeeze lime wedges over salad, as desired.
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