Thai Salad with Grilled Flank Steak
Elevate your dinner game with this vibrant Thai Salad with Grilled Flank Steak—a perfect fusion of smoky, tender steak and fresh, crisp vegetables. Marinated in a savory blend of soy sauce, brown sugar, garlic, and olive oil, the grilled flank steak adds a rich, umami-packed contrast to the refreshing bed of baby spinach, romaine lettuce, and vibrant veggies like red bell pepper, cucumber, and julienned carrots. Tossed in a zesty lime-fish sauce dressing and topped with fresh cilantro, mint, and crunchy roasted peanuts, this salad is a textural and flavor masterpiece. Ready in just 30 minutes of active prep and cook time, this wholesome and protein-packed dish makes an ideal main course or a stunning party centerpiece. Serve it with lime wedges for an added citrusy punch and enjoy a delicious taste of Thailand right at home!
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Recipe Information
Ingredients
- 1 pound Flank steak
- 2 tablespoons Olive oil
- 3 tablespoons Soy sauce
- 1 tablespoon Brown sugar
- 2 cloves Garlic, minced
- 3 tablespoons Lime juice, freshly squeezed
- 1 tablespoon Fish sauce
- 1 teaspoon Chili garlic sauce
- 4 cups Baby spinach
- 2 cups Romaine lettuce, chopped
- 1 medium Red bell pepper, thinly sliced
- 1 medium Cucumber, thinly sliced
- 1 large Carrot, julienned
- 0.5 cup Fresh cilantro, chopped
- 0.25 cup Fresh mint, chopped
- 0.25 cup Roasted peanuts, chopped
- 4 pieces Lime wedges
Instructions
In a small bowl, whisk together olive oil, soy sauce, brown sugar, and minced garlic to create a marinade.
Place the flank steak in a shallow dish or a resealable plastic bag and pour the marinade over it. Let it marinate for at least 30 minutes, or up to 8 hours in the refrigerator.
Preheat your grill or grill pan over medium-high heat.
Remove the steak from the marinade, letting excess marinade drip off, and grill for 4-5 minutes per side for medium-rare, or cook to your desired level of doneness.
Transfer the steak to a cutting board and let it rest for 5-7 minutes before slicing thinly against the grain.
While the steak is resting, prepare the dressing by whisking together lime juice, fish sauce, and chili garlic sauce in a small bowl.
In a large salad bowl, combine the spinach, romaine lettuce, red bell pepper, cucumber, carrot, cilantro, and mint.
Add the sliced steak on top of the salad greens.
Drizzle the dressing over the salad and gently toss to combine.
Sprinkle the chopped roasted peanuts over the top for added texture and flavor.
Serve immediately with lime wedges on the side for an extra burst of freshness.
Nutrition Facts
Calories |
1913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.9 g | 146% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 4945 mg | 215% | |
| Total Carbohydrate | 78.4 g | 29% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 33.9 g | ||
| Protein | 162.6 g | 325% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 620 mg | 48% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 4027 mg | 86% | |
*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.
