Low Fat Thai Steak Salad
Elevate your weeknight dinners with this vibrant and flavorful Low Fat Thai Steak Salad. This dish combines tender, marinated lean steak—grilled to perfection—with a colorful medley of crisp salad greens, juicy cherry tomatoes, and refreshing cucumber, all tossed in a zesty lime dressing. Fresh herbs like cilantro and mint add a fragrant burst of flavor, while a touch of red chili provides a gentle kick. With minimal prep time and a focus on wholesome, low-fat ingredients, this salad is perfect for health-conscious food lovers seeking a balance of bold Thai-inspired flavors and lean protein. Garnish with crushed peanuts for added crunch and enjoy this satisfying, nutrient-packed meal that’s as good for the body as it is for the taste buds.
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Recipe Information
Ingredients
- 450 grams lean steak (such as sirloin or flank steak)
- 2 tablespoons soy sauce (low sodium)
- 3 tablespoons lime juice (freshly squeezed)
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar
- 2 cloves garlic (minced)
- 1 small red chili (finely chopped)
- 4 cups mixed salad greens
- 1 medium cucumber (thinly sliced)
- 1 cup cherry tomatoes (halved)
- 1 small red onion (thinly sliced)
- 1 cup fresh cilantro leaves
- 0.5 cup fresh mint leaves
- 2 tablespoons crushed peanuts (optional, for garnish)
- 1 as needed cooking spray (for grilling)
Instructions
In a small bowl, prepare the marinade by whisking together the soy sauce, 1 tablespoon of lime juice, fish sauce, brown sugar, minced garlic, and red chili.
Place the steak in a shallow dish or resealable bag. Pour the marinade over the steak, ensuring it is evenly coated. Cover and let it marinate in the refrigerator for at least 15 minutes, or up to 2 hours for a more intense flavor.
Preheat a grill or grill pan over medium-high heat. Lightly grease with cooking spray.
Remove the steak from the marinade (discard excess marinade) and cook the steak on the grill for 4-5 minutes per side, or until it reaches your desired level of doneness. Let the steak rest for 5 minutes before slicing thinly against the grain.
While the steak is resting, prepare the dressing. In a small bowl, whisk together the remaining 2 tablespoons of lime juice, fish sauce, and an optional pinch of sugar for balance if desired.
Assemble the salad in a large serving bowl or platter. Combine the mixed salad greens, sliced cucumber, cherry tomatoes, red onion, cilantro, and mint leaves.
Arrange the sliced steak on top of the salad and drizzle with the dressing.
Garnish the salad with crushed peanuts if desired and serve immediately. Enjoy your Low Fat Thai Steak Salad!
Nutrition Facts
Calories |
313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.5 g | 14% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 680 mg | 30% | |
| Total Carbohydrate | 14.1 g | 5% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 5.7 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 905 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
