Aspen Ridge Natural Beef

Thai-Style Melon & Beef Salad



  • 12 ounces Aspen Ridge® top sirloin, about 1-inch thick, trimmed
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup lime juice
  • 3 Tablespoons fish sauce
  • 2 teaspoons sugar
  • 1 clove garlic, grated or minced
  • 1/2-1 teaspoon crushed red pepper
  • 1 medium-to-large firm ripe melon
  • 1 small green bell pepper
  • 1 small red bell pepper
  • 6 cups lightly packed torn Boston lettuce, (about 1 head)
  • 1/2 cup slivered red onion
  • 1/2 cup thin cucumber slices, halved
  • 1/2 cup lightly packed fresh cilantro leaves
  • 1/2 cup lightly packed torn fresh mint leaves

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Nutrition Profile

Diabetes Appropriate: Low Calorie, Low Carbohydrate, Low Cholesterol, Low Saturated Fat, High Potassium, Gluten Free


  1. Preheat grill to medium.
  2. Sprinkle both sides of steak with salt and pepper. Grill the steak about 5 minutes per side for medium-rare (6 minutes for medium). Transfer the steak to a clean cutting board and let rest for 5 minutes before thinly slicing crosswise.
  3. Meanwhile, whisk lime juice, fish sauce, sugar, garlic, and crushed red pepper to taste in a small bowl. Cut melon into enough 5-inch-long matchsticks to make 4 cups. (Reserve any remaining melon for another use.) Cut bell peppers into 2-inch-long matchsticks. Combine the melon and peppers in a large bowl along with lettuce, onion, cucumber, cilantro, and mint.
  4. Add the sliced beef to the salad. Whisk the dressing, pour it over the salad, and gently toss to combine.

Learn how we use a natural process to produce natural beef.