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Thai Steak Salad

Thai Steak Salad

This Thai-inspired salad features perfectly grilled steak marinated in a spicy and tangy sauce, paired with fresh vegetables and a zesty homemade dressing. It's a refreshing and delicious meal that's perfect for a summer dinner.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Salad
Cuisine Thai
Servings 4 servings
Calories 417 kcal

Equipment

  • Grill
  • Mixing bowl
  • Whisk
  • Tongs
  • Cutting board
  • Sharp knife
  • Large salad bowl

Ingredients
  

For the steak:

  • 1 pound flank steak
  • 3 cloves of garlic - minced
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon Sriracha
  • 1 tablespoon sesame oil

For the salad:

  • 4 cups mixed greens
  • 1 cucumber - sliced
  • 1 red bell pepper - sliced
  • 1/4 cup shredded carrots
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped peanuts

For the dressing:

  • 1/4 cup lime juice
  • 2 tablespoons fish sauce
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • 1 tablespoon grated ginger
  • 1 clove of garlic - minced

Instructions
 

  • In a mixing bowl, combine the minced garlic, soy sauce, rice vinegar, honey, Sriracha, and sesame oil. Whisk together until well combined.
  • Place the steak in a shallow dish and pour the marinade over it, making sure to coat both sides. Cover with plastic wrap and let it marinate in the refrigerator for at least 30 minutes.
  • Preheat the grill to medium-high heat. Remove the steak from the marinade and discard the excess marinade.
  • Grill the steak for about 4-5 minutes on each side, or until it reaches your desired level of doneness. Use tongs to flip the steak and be careful not to overcook it.
  • Remove the steak from the grill and let it rest for 5 minutes before slicing against the grain.
  • In a large salad bowl, combine the mixed greens, sliced cucumber, sliced red bell pepper, shredded carrots, and chopped cilantro.
  • In a separate mixing bowl, whisk together the lime juice, fish sauce, honey, sesame oil, grated ginger, and minced garlic to make the dressing.
  • Pour the dressing over the salad and toss to combine.
  • Serve the salad in individual bowls or plates and top each with the sliced steak.
  • Garnish with chopped peanuts and enjoy!

Notes

For a vegetarian option, you can use tofu or tempeh instead of steak.
Feel free to add more vegetables like cherry tomatoes, avocado, or thinly sliced red onion.
Adjust the amount of Sriracha in the marinade and dressing according to your preferred level of spiciness.
For a lower carb option, omit the honey from the marinade and dressing.
Leftover steak can also be used to make sandwiches or wraps for lunch the next day.

Nutrition

Calories: 417kcal
Keyword Grilled, Salad, Spicy, Steak
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