This grilled venison steak salad is loaded with fresh herbs and a bright, lime-infused fish sauce dressing. This Northern Thai–style steak salad is clean, spicy, and umami-rich. It comes together fast with a short marinate and a hot grill. The steaks are thinly sliced, and a quick toss with mint, cilantro, red onion, lemongrass, chile powder, and toasted rice powder for crunch.
Ingredients Notes
- Venison steaks: Loin or round steaks both work. Aim for rare to medium-rare so the slices stay tender.
- Lemongrass: Use the tender inner layers, sliced very thin.
- Fish sauce + lime: The backbone of the dressing—salty, bright, savory.
- Stock (small splash): Loosens and rounds the dressing.
- Toasted rice powder (khao khua): Adds nutty aroma and texture. Find it at Asian markets or online.
- Heat: Use your preferred chile powder; adjust to taste.
How to Make It
- Marinate (1 hour): Coat steaks with lemongrass, soy, oil, and black pepper. Refrigerate.
- Grill: Medium-high heat. Cook to rare–medium-rare. Rest 10 minutes.
- Warm the dressing: Briefly warm lime, fish sauce, stock, honey, chile powder, and lemongrass (just to take the chill off).
- Slice & toss: Slice steak thin, against the grain. Toss with red onion, mint, cilantro, rice powder, and enough dressing to coat. Season to taste.
Pro Tips
- Pat steaks dry before grilling for a better sear.
- Resting matters. It allows the juices to settle, and the slices stay moist.
- Toss right before serving so herbs stay fresh and the rice powder stays crunchy.
- Taste and adjust salt/acid/heat in the bowl.
Serving
Serve slightly warm or room temp. Great with sticky rice, steamed jasmine rice, or in lettuce cups. Add extra herbs and a pinch of rice powder at the end for pop.
Make Ahead & Storage
- Marinate up to 1 hour ahead.
- Dressing can be made ahead and kept chilled; warm briefly before using.
- Store leftovers (steak + herbs) airtight up to 1 day. Refresh with a squeeze of lime.
More Venison Steak Recipes
Below are a few of my venison steak recipes. If you’re looking for more ideas, check out my entire venison recipes collection for endless options.
- Grilled Venison Backstrap
- Venison Medallions
- Venison Tenderloin Tataki
- Backstrap Steak with Mushroom Sauce
Make this Recipe?
If you make this Thai grilled venison steak salad, leave a review if you have an extra minute. If you have any cooking questions or want to show me your latest venison creation, hit me up on Instagram @larry__white.
Thai Venison Steak Salad
Northern Thai–style venison steak salad (Neua Nam Tok): quick-marinated grilled venison, thinly sliced and tossed with a warm lime–fish sauce dressing, herbs, red onion, lemongrass, chile, and toasted rice powder.
Servings: 2 People
Ingredients
For the Steak
- 3 teaspoons thinly sliced lemongrass, only tender parts
- 1/4 teaspoon ground black pepper
- 3 teaspoons soy sauce
- 3 teaspoons olive oil
- 2 venison steaks (but from the loins or rounds)
For the Dressing
- tablespoons freshly lime juice
- 3 tablespoons fish sauce
- 2 tablespoons fresh stock pig ear stock, venison stock or beef stock)
- 2 teaspoons honey
- 2 teaspoons chile powder
- 4 tablespoons thinly sliced lemongrass, tender parts only
Salad Toppings
- 1/2 cup thinly sliced red onions
- 1/2 cup mint leaves
- 1/2 cup chopped cilantro (leaves and stems)
- 2 teaspoons rice powder (found Asian markets or on Amazon)
Instructions
Marinate the Steak
- Mix the marinade ingredients together well in a small bowl. Coat the venison steaks well and place in the refrigerator for 1 hour to marinate.
Cook the Steak
- Grill the steaks over medium-high heat to an internal temperature between rare and medium-rare. Let the meat rest for 10 minutes before slicing thinly against the grain.
Make the Dressing
- Make the Dressing. Place all of the dressing ingredients into a microwavable bowl. Cook until it is just warm, about 30-45 seconds depending on your microwaves power.
Make the Salads
- Toss the steaks and toppings with enough dressing to coat the mixture. Season to taste with salt and pepper.
NOTES
- Cuts: backstrap or venison round steaks.
- Marinate: 1 hour is enough—don’t overdo it. Pat dry before grilling for better sear.
- Cook: Grill to rare–medium-rare, then rest 10 minutes before slicing.
- Dressing: Briefly warm to bloom flavor; thin with a splash of venison/beef stock if needed.
- Lemongrass: Use tender inner layers, sliced very fine.
- Rice powder (khao khua): Adds nutty crunch; find at Asian markets or toast/grind sticky rice.
- Toss to serve: Mix steak, herbs, onion, and dressing right before eating so the herbs stay fresh and the rice powder stays crisp.
- Pairing: Serve with sticky or jasmine rice; adjust lime, fish sauce, and chile to taste.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!
