Grilled Beef Salad with Lemongrass Dressing

Karry Hosford

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 288
  • Calories from fat: 37%
  • Fat: 11.7g
  • Saturated fat: 5g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 0.6g
  • Protein: 33g
  • Carbohydrate: 11.2g
  • Fiber: 2.1g
  • Cholesterol: 76mg
  • Iron: 3.9mg
  • Sodium: 1020mg
  • Calcium: 57mg


  • Dressing:
  • 1/2 cup coarsely chopped fresh mint
  • 1/4 cup coarsely chopped fresh cilantro
  • 1/4 cup thinly sliced shallots
  • 1/4 cup fresh lime juice
  • 2 tablespoons chopped green onions
  • 2 tablespoons chile paste with garlic
  • 1 1/2 tablespoons fish sauce
  • 2 teaspoons sugar
  • 2 teaspoons finely chopped peeled fresh lemongrass
  • Salad:
  • 1 (1-pound) flank steak, trimmed
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • Cooking spray
  • 2 cups sliced iceberg lettuce
  • 2 cups sliced napa (Chinese) cabbage
  • 1/2 cup chopped tomato
  • 1/2 cup thinly vertically sliced red onion


  1. Prepare grill.
  2. To prepare dressing, combine first 9 ingredients, stirring until sugar dissolves.
  3. To prepare salad, sprinkle steak with salt and pepper. Place steak on a grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Remove from grill; place on a cutting board. Let stand 15 minutes. Cut steak diagonally across grain into thin slices. Place steak, lettuce, and remaining ingredients in a large bowl. Pour dressing over salad; toss well to coat. Serve immediately.
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