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Mareca

Thai Steak Salad: A Flavorful Recipe You’ll Love!

A delicious and vibrant Thai Steak Salad that combines grilled flank steak with fresh vegetables and a zesty dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: Thai
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Preheat your grill or grill pan over medium-high heat. Rub the flank steak with vegetable oil, salt, and black pepper.
  2. 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.
  3. 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.
  4. In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumber, red onion, cilantro, and mint. Toss gently to mix.
  5. Slice the rested steak thinly against the grain and add it to the salad. Drizzle the dressing over the salad and toss to combine.
  6. Top with chopped roasted peanuts if desired. Serve immediately.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 10gProtein: 30gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 15gCholesterol: 70mgSodium: 800mgFiber: 2gSugar: 5g

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.

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