THAI-STYLE STEAK SALAD RECIPE
Tired of the same old weeknight dinners? This Thai steak recipe bursts with vibrant flavors and a satisfying mix of textures. It's inspired by the classic Thai dish but tailored for busy folks who want delicious meals without the fuss.
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Servings: 4 servings
Ingredients
- 1/2 cup freshly squeezed lime juice
- 1/3 cup finely shredded fresh mint, or Thai basil, cilantro, or dill
- 3 tablespoons canola oil, divided
- 2 jalapeños, cored and thinly sliced (remove seeds if you'd like it less spicy)
- 2 tablespoons soy sauce
- 1 tablespoon granulated sugar
- 1 tablespoon fish sauce
- 1 clove garlic. minced
- 1 pound flank steak
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 small head Romaine lettuce torn into bite-sized pieces, washed and dried
- 2 carrots, shredded or julienne
- 1 large red bell pepper, cored and thinly sliced
- 2 medium Persian cucumbers, thinly sliced
- 1 cup sugar snap peas, thinly sliced
Instructions
- Stir together the 1/2 cup lime juice, the 1/3 cup mint, 2 tablespoons of the canola oil, the 2 jalapeños, 2 tablespoons soy sauce, 1 tablespoon sugar, 1 tablespoon fish sauce, and the 1 clove garlic until the sugar is dissolved.
- Rub the 1 pound of steak on all sides with the 1 tablespoon vegetable oil and season on both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Let meat sit out at room temperature while you heat the grill.
- Heat a grill to medium-high heat and grill steak to desired doneness; 4 to 5 minutes per side for medium. Transfer to a plate and let rest at least 5 minutes before slicing. Then cut into very thin slices against the grain
- Arrange lettuce, carrots, pepper, cucumber and peas on a large platter and place steak on top. Drizzle dressing over salad, reserving some for spooning over each plate. Enjoy!
Notes
- Steak: Let the meat sit at room temperature while you make the dressing and let the grill heat up.
- Spice level: If you want the dressing less spicy, remove the seeds from the jalapeño and mince them instead of slice. Or simply, use less.
- Make-ahead: Everything can be made in advance and assembled when you are ready to eat. Keep steak, vegetables, and dressing separate until serving time.
- Variations: Substitute your favorite vegetables for the ones listed here. Some options might be, thinly sliced red onion, shallots, or scallions, radishes, avocado, or mushrooms.