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Thai Steak Salad

Zesty Thai Steak Salad That's Fresh and Flavorful

This Thai Steak Salad features a vibrant, flavorful combination of marinated flank steak and fresh vegetables, perfect for busy lifestyles.
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Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinners
Cuisine: Thai
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Marinade
  • 1 pound flank steak a tender cut that absorbs flavors beautifully
  • 2 tablespoons soy sauce enhances umami flavor; try tamari for gluten-free option
  • 2 tablespoons lime juice adds zesty brightness
  • 1 tablespoon fish sauce brings depth; use less for milder taste
  • 1 tablespoon brown sugar balances the saltiness with sweetness
  • 1 teaspoon sriracha adds heat; adjust to spicy preference
  • 2 cloves garlic fresh is best for maximum flavor
Salad
  • 1 tablespoon vegetable oil ensures a nice sear on the steak
  • 4 cups romaine lettuce provides crunch and freshness; iceberg works too
  • 1 cup cherry tomatoes juicy bursts of flavor
  • 1 medium red onion thinly sliced for sharpness
  • 1 medium cucumber use English cucumbers for fewer seeds
  • ½ cup fresh cilantro leaves adds a herbal note
  • ½ cup fresh mint leaves brightens up flavor profile
  • ¼ cup chopped roasted peanuts for a satisfying crunch
  • 2 limes lime wedges for squeezing over the salad

Equipment

  • Grill pan or skillet

Method
 

Steps
  1. In a small bowl, whisk together soy sauce, lime juice, fish sauce, brown sugar, sriracha, and minced garlic until the sugar dissolves.
  2. Pour the marinade over the flank steak in a resealable plastic bag and let it marinate in the fridge for at least 30 minutes.
  3. Preheat a grill pan or skillet over medium-high heat with 1 tablespoon of vegetable oil.
  4. Cook the marinated steak for 3-5 minutes on each side until medium-rare.
  5. Let the steak rest for 5 minutes on a cutting board.
  6. Combine chopped romaine lettuce, halved cherry tomatoes, thinly sliced red onion, and cucumber in a large bowl.
  7. Slice the rested steak thinly against the grain and layer it over the salad. Sprinkle chopped roasted peanuts on top.
  8. Serve the salad immediately, garnished with lime wedges on the side.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 12gProtein: 25gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 850mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 1000IUVitamin C: 30mgCalcium: 60mgIron: 3mg

Notes

For maximum flavor, marinate the steak overnight. Use fresh herbs and adjust sriracha to your spice preference.

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