Thai Steak Salad
Elevate your salad game with this vibrant Thai Steak Salad—a perfect fusion of savory, tangy, and fresh flavors! Tender, juicy flank steak is marinated in a zesty blend of soy sauce, lime juice, fish sauce, and aromatic garlic, then grilled to perfection for a smoky, charred finish. This protein-packed steak is served atop a colorful mix of crisp romaine lettuce, juicy cherry tomatoes, crunchy cucumbers, and thinly sliced red onion, all tossed in the same bold marinade for a cohesive flavor profile. Fresh herbs like mint and cilantro add a refreshing burst, while crushed peanuts provide a satisfying crunch. Ready in just 30 minutes, this light yet satisfying meal is perfect for weeknight dinners or impressive entertaining. Rich in flavor and texture, this Thai Steak Salad is a must-try for fans of healthy, globally-inspired cuisine!
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Recipe Information
Ingredients
- 1 pound Flank steak
- 3 tablespoons Soy sauce
- 3 tablespoons Lime juice
- 2 tablespoons Fish sauce
- 1 tablespoon Brown sugar
- 2 Garlic cloves, minced
- 1 Red chili, finely sliced
- 4 cups Romaine or butter lettuce, chopped
- 1.5 cups Cherry tomatoes, halved
- 1 Cucumber, thinly sliced
- 0.5 Red onion, thinly sliced
- 0.5 cup Fresh mint leaves
- 0.5 cup Fresh cilantro leaves
- 0.25 cup Crushed peanuts
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
In a small bowl, whisk together soy sauce, lime juice, fish sauce, brown sugar, minced garlic, and sliced red chili to create the marinade/dressing.
Place the flank steak in a shallow dish and pour half of the marinade over it. Reserve the other half for the salad dressing. Let the steak marinate for at least 15 minutes, or up to 1 hour, in the refrigerator.
Heat a grill pan or skillet over medium-high heat. Brush the pan with olive oil.
Remove the steak from the marinade (discard the marinade used for the steak) and season with salt and pepper. Cook the steak for 4-5 minutes per side for a medium-rare finish, or adjust to your desired level of doneness.
Transfer the steak to a cutting board and let it rest for 5 minutes before slicing thinly against the grain.
In a large salad bowl, combine lettuce, cherry tomatoes, cucumber slices, red onion, mint leaves, and cilantro leaves.
Add the reserved marinade (not the one used for meat) as the salad dressing and toss to coat the vegetables evenly.
Arrange the sliced steak on top of the salad and sprinkle with crushed peanuts for garnish.
Serve immediately and enjoy this fresh, flavorful Thai Steak Salad!
Nutrition Facts
Calories |
439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 1743 mg | 76% | |
| Total Carbohydrate | 19.1 g | 7% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 8.4 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 129 mg | 10% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1015 mg | 22% | |
*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.
