Description
A delicious and vibrant Thai Steak Salad that combines grilled flank steak with fresh vegetables and a zesty dressing.
Ingredients
Scale
- 1 pound flank steak
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups mixed salad greens (such as romaine, spinach, and arugula)
- 1 cup cherry tomatoes, halved
- 1 cucumber, thinly sliced
- 1/4 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup roasted peanuts, chopped (optional)
- 1/4 cup lime juice (about 2 limes)
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1/2 teaspoon red pepper flakes (adjust to taste)
Instructions
- Preheat your grill or grill pan over medium-high heat. Rub the flank steak with vegetable oil, salt, and black pepper.
- Grill the steak for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness. Remove from the grill and let it rest for 5-10 minutes before slicing.
- While the steak is resting, prepare the dressing by whisking together lime juice, fish sauce, soy sauce, brown sugar, garlic, ginger, and red pepper flakes in a small bowl.
- In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumber, red onion, cilantro, and mint. Toss gently to mix.
- Slice the rested steak thinly against the grain and add it to the salad. Drizzle the dressing over the salad and toss to combine.
- Top with chopped roasted peanuts if desired. Serve immediately.
Notes
- To make it a more filling meal, add cooked quinoa or rice noodles to the salad.
- For a vegetarian option, substitute the steak with grilled tofu or tempeh.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg