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Thai Steak Salad

Savor the Crunch of Thai Steak Salad in 25 Minutes!

Experience the vibrant flavors and satisfying crunch of Thai Steak Salad, the perfect meal for quick and delicious dining.
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Prep Time 25 minutes
Marinating Time 30 minutes
Total Time 25 minutes
Course Salad
Cuisine Thai
Servings 4 servings
Calories 370 kcal

Equipment

  • Grill Pan

Ingredients
  

For the Marinade

  • 2 tablespoons soy sauce Consider low-sodium for a healthier option.
  • 2 tablespoons lime juice Fresh juice works best for flavor.
  • 1 tablespoon fish sauce Key for authentic Thai flavor.
  • 1 tablespoon brown sugar Balances the marinade's saltiness.
  • 1 teaspoon sriracha Adjust to your preferred level of kick.
  • 1 clove garlic Freshly minced for a robust flavor.
  • 1 tablespoon vegetable oil For grilling, can be substituted.

For the Salad

  • 1 head romaine lettuce Chopped for the salad base.
  • 1 cup cherry tomatoes Halved for sweetness and color.
  • ½ red onion Thinly sliced; soaking reduces sharpness.
  • ½ cucumber Sliced for crispness.
  • ¼ cup fresh cilantro leaves Adjust based on taste.
  • ¼ cup fresh mint leaves Essential flavor in Thai cuisine.
  • ¼ cup chopped roasted peanuts Can substitute with cashews if desired.

For Serving

  • 1 lime wedges For squeezing over the salad before serving.

Instructions
 

Step-by-Step Instructions

  • In a small bowl, whisk together 2 tablespoons of soy sauce, 2 tablespoons of lime juice, 1 tablespoon of fish sauce, 1 tablespoon of brown sugar, 1 teaspoon of sriracha, and 1 minced garlic clove.
  • Pour the marinade over 1 lb of flank steak placed in a resealable plastic bag. Seal and massage the marinade into the meat. Let it sit for at least 30 minutes.
  • While the steak marinates, heat 1 tablespoon of vegetable oil in a grill pan over medium-high heat.
  • Place the marinated flank steak onto the hot grill pan. Grill for 3–5 minutes on each side for medium-rare.
  • Once cooked, remove the steak from the grill pan and let it rest for 5 minutes. Slice thinly against the grain.
  • In a large bowl, combine 1 head of chopped romaine lettuce, 1 cup of halved cherry tomatoes, ½ thinly sliced red onion, and ½ sliced cucumber. Add ¼ cup of fresh cilantro and mint leaves.
  • Arrange the salad on a serving platter, top with sliced flank steak and sprinkle ¼ cup of chopped roasted peanuts.
  • Serve immediately with lime wedges on the side.

Notes

Allow steak to marinate longer for best flavor. Experiment with other fresh ingredients like bell peppers or avocados.

Nutrition

Serving: 1servingCalories: 370kcalCarbohydrates: 20gProtein: 27gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 1500IUVitamin C: 35mgCalcium: 60mgIron: 3mg
Keyword Easy Dinner, grilled steak, healthy salads, meal prep, Quick Recipes, Thai Steak Salad
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