This easy Thai Steak Salad is made with marinated flank steak, crunchy vegetables, fresh herbs, and a light peanut dressing for a flavorful, high-protein dinner.
Thai Steak Salad
This Thai Steak Salad is a dinner that feels like you’re at a restaurant but is easy enough for a weeknight dinner. Marinated flank steak is charred and caramelized on the outside, then thinly sliced and served over mixed greens, crunchy greens, herbs, and the most delicious light peanut dressing. it has everything
It’s savory, tangy, a little sweet, a little spicy – all the things I crave in a big salad, plus plenty of protein to keep me satisfied. I especially love this dish in the summer because it tastes fresh and rich with a hot steak fresh off the grill. For another steak salad packed with flavor, try the Vietnamese Shaking Beef Salad.
Why This Steak Salad Recipe Works
There are several components to this salad, but you can prepare a lot of it ahead of time, making it more convenient for weeknight dinners. Prepare seasoning and dressing, and cut vegetables the day before. Marinate the steak in the morning. Then, at dinner time, all you have to do is grill the steak and prepare the salad.
- Complete Meal: With 39.5g of protein, no side dish is needed.
- Perfect for summer grilling.However, if it is the middle of winter, you can cook it on the stove.
- Cooks quickly: Steaks are cooked in less than 15 minutes.
materials needed
This healthy Thai flank steak salad has three sets of ingredients. See recipe card below for exact measurements.
Thai Steak Marinade
- low salt soy sauce It adds flavor. To reduce salt, use low sodium. Tamari is a good gluten-free alternative if needed.
- fish sauce for complexity
- lime juice and zest Brightness and acidity to balance saltiness and sweetness
- Brown sugar or honey for a little sweetness
- avocado oil Alternatively, another neutral oil will help keep the meat moist.
- Aromatic: Minced garlic cloves and freshly grated ginger
- Sriracha or Chili Garlic The sauce provides a bit of kick.
Thai Peanut Dressing
- peanut butter powder It offers the taste of peanut butter with less fat and calories. I like PBfit and PB2.
- lime juice About acidity
- water Thin the dressing and peanut butter powder.
- Low-sodium soy sauce or tamari
- maple syrup For sweetness. If you’re trying to cut back on added sugar these days, I’m loving this sugar-free maple syrup.
- oil: Use toasted sesame oil for a nutty flavor, or avocado oil to keep it neutral.
- Sriracha oil or sambal oil To make it spicy. If you want a mild taste, you can omit it.
- grated ginger for warmth
Steak Salad Ingredients
- flank steak It’s a thin, budget-friendly cut of meat. If you soak it for a few hours, it will become softer.
- neutral oilTo grease your grill pan with avocado oil
- vegetable: Mixed baby greens, diced carrots, diced English cucumbers, sliced shallots
- Hub: Fresh coriander and mint
- roasted peanuts It’s optional, but provides a nice crunch.
How to Make Thai Flank Steak Salad
The longer you marinate the steak, the better it will taste. However, do not exceed 8 hours as the lime juice may ruin the texture. See recipe card below for printable instructions.
- Marinade the steak: Combine all marinade ingredients in a large bowl or bag. Then place the meat in the refrigerator for 2 to 8 hours. Before grilling, bring the steak to room temperature to allow the skin to sear.
- To make the peanut dressing: Mix all ingredients in a small bowl.
- Grill the steak: It will cook better if you pat the meat with paper towels to remove excess marinade. Heat a large cast-iron skillet, grill pan, or outdoor grill over medium-high heat. Cook for 5 minutes, then flip and cook for 6 to 7 minutes until the steak is medium rare. if you prefer
Finish more steaks and continue cooking. Let sit for 10 minutes before cutting to retain the juices. - Assemble the salad: Divide the 4 vegetables among 4 bowls and drizzle with the dressing.
- garnish: Place the steak on top of the salad and top with cilantro, mint, and peanuts.
customize it
- Adjust the heat: You can make this salad spicier or milder by adjusting the sriracha in the marinade and dressing.
- Allergy to seafood? Try vegan fish sauce.
- Do you have any peanut butter powder? You can use the same amount as regular peanut butter. Please keep in mind that nutritional information is subject to change.
- Peanut Allergy: Replace the peanut butter with almond or sunflower seed butter and leave out the chopped peanuts.
- Reduce added sugar: Use brown monk fruit or sugar-free maple syrup in marinades and dressings.
- Protein Options: Sub hangers or skirt stakes for the sides. If you don’t eat red meat, use chicken thighs or shrimp. For shrimp, marinate for only about 20 minutes.
- Want to stay vegetarian? Swap the steak for tofu, or skip the steak and marinade altogether and add vegetables. You can also add soba, vermicelli, or rice noodles to make it more filling.
- Salad greens: Replace the mixed greens with romaine or small gems. Shredded cabbage is also great if you want a heartier base that will hold up better during meal prep.
- vegetable: Add or substitute cucumbers or carrots for avocado, edamame, green peppers or peas.
- No shallots? Use red onion.
- Hub: If you don’t like one of the herbs, try using just one or Thai basil.
save
- Refrigerated storage Place dressing, steak, mixed greens/herbs, and vegetables in separate containers. The meat will last about 3 days and the dressing will last about a week.
- How to serve leftovers: The meat can be eaten cold, reheated in the microwave or on the stove, or left at room temperature for 15 minutes. Prepare salad, add steak, drizzle with dressing and peanuts.
- hang tightly Cooked steak and peanut dressing can be stored for up to 3 months. You can store the dressing in one airtight container or flash freeze it in an ice tray and then place it in a freezer bag or container. Ice cube trays are perfect for individual servings. Thaw in the refrigerator before assembling the salad.
More Summer Salad Recipes You’ll Love
For more dinner ideas, check out: five healthy summers A salad recipe that’s satisfying enough to complete a meal!
produce: night soil
Serving Size: 1 ½ cup
Mix marinade ingredients and add steak. Marinate in the refrigerator for 2 to 8 hours. Let stand at room temperature one hour before cooking.
To make the dressing, place all ingredients in a small mixing bowl and whisk until smooth. Set aside.
When the steak is ready to cook, remove it from the marinade, pat the meat dry with paper towels, and discard the marinade. Heat a large cast iron skillet or grill pan or grill over medium heat. Once the pan is hot, add oil. Place the steaks in the pan and cook, undisturbed, for 5 minutes until a good crust forms. Flip the steaks and cook for another 6 to 7 minutes for medium rare (130-135°F) or until desired doneness. Remove the steak from the pan and let sit for 10 minutes before slicing.
To complete the salad, place lettuce, carrots, cucumbers and shallots in 4 shallow bowls. Drizzle with dressing.
Thinly slice the steak against the grain and place on top of the salad. Top with cilantro, mint leaves and peanuts (if using) before serving.
Final step:
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For nutritional calculations, only about 10% of the seasoning is counted. This is because most marinades are thrown away without being consumed after seasoning.
clothing material: 1 ½ cup, calorie: 395.5 calorie, carbohydrate: 21 g, protein: 39.5 g, province: 19.5 g, Saturated Fat: 4.5 g, Cholesterol: 69.5 mg, sodium: 563 mg, fiber: 4.5 g, sugar: 11 g
