This Thai Steak Salad is made with steaks marinated in soy sauce and lemongrass, then quickly grilled or pan-seared. It’s tossed with fresh herbs, red onion, lemongrass, lettuce, and chile, then finished with a zesty and spicy lime-fish sauce dressing. A quick and easy weeknight version reminiscent of a Thai meat salad.
Quick Look: Thai Steak Salad
- Ready in: About 30 minutes active time, plus 1 hour to marinate
- Serves: 2
- Calories: 370
- Main ingredients: Steak (beef or venison), lemongrass, fish sauce, lime juice, chiles, mint, cilantro, onion
- Cook method: Grill or pan seared
- Flavor profile: Tangy from the lime juice, spicy, umami from the fish sauce, and just enough sweetness to balance the dish.
- Difficulty: Easy, making it great for busy weeknight dinners
SUMMARIZE & SAVE THIS CONTENT ON
Over the last 5 years, I have thought of this recipe for Thai steak salad as a masterclass in creating big flavors with just a few ingredients.
Adapted from Andy Ricker, it combines a simple marinated steak with a chile lime dressing for a flavor-packed salad. After testing in my kitchen over the last half-decade, I’ve continued to fine-tune the recipe to give you all a foolproof dish.
There were times when I wanted to change up the flavor of the meat, so I came up with my favorite marinade for venison steaks. It has a sweet and umami rich flavor profile that I think is pretty dang good with beef as well. It has flavor vibes similar to my tataki style steak.
Why This Recipe Works
Delicious Dressing, Low in Oil: The dressing gives this salad most of its flavor with way less oil than a vinaigrette.
Meat Versatility: Beef gives you more fat, while lean venison steaks bring a cleaner flavor that works especially well with the salty-sour dressing.
Easy to Customize: Add toasted rice powder for a more authentic Thai feel, or add in your own variety of crisp vegetables.
Make-Ahead Friendly: The steak and the dressing can be prepared a day in advance. I like to eat the steak at room temperature or lightly chilled. This makes for a fast and fuss free meal.
Protein-Packed: Like my catfish salad, this is an easy way to get more protein in your diet.
Notes on Ingredients
See the recipe card for full information on ingredients and quantities.
Steaks: Use a high-quality tender beef steak or venison steak that can handle a hot, fast cook. Sirloin, flank, strip steak, ribeye, tenderloin, venison loin, or round steaks work.
Lemongrass: Use only the tender inner part of the lemongrass. Peel away the tough outer layers, trim the dry end, and slice the pale center thin.
Fish Sauce: Gives the dressing its salty, savory backbone. Use a good one if you have it because the dressing is simple.
Chile Powder: Use cayenne for clean heat or Phrik Phon Khua for a more roasted chile flavor. Start light and add more after tasting. Using chile powder distributes the heat in the dressing more evenly than bird’s eye chiles.
Olive Oil: Gives the dressing body and helps it cling to the sliced steak and herbs. It is not the most traditional choice, but it adds depth to the dressing, which I like.
Substitutions and Additions
Meat Substitutes: Try this dressing with other venison steak recipes, such as grilled venison tenderloin or bacon wrapped backstrap. Adjust the cooking time for thinner steaks. You can also use larb (minced meat), if you only have ground meat on hand.
Toasted Rice Powder: For more Thai flavor, add 2 teaspoons toasted rice powder when tossing the steak with the herbs and dressing. It adds a pleasant nutty finish.
Add Garlic: For a more aromatic dressing, add 1 small garlic clove, finely grated or minced.
Use Neutral Oil: Olive oil is my go-to in dressings because of its subtle flavor-boosting qualities. But to keep things traditional, a neutral oil like grapeseed oil works fine.
Add More Vegetables: The base recipe is meat-forward, but you can stretch it into a bigger salad with crisp vegetables. I like to add cherry tomatoes and English cucumbers.
Give it Some Texture: Crunchy textures can take your salads to another dimension. My recommendations are toasted peanuts, fried garlic (krathiem jiaw), and fried shallots (hom daeng jiaw). You can get all three of these online or at your local Asian grocery.
Skip the Marinade: If you’re short on time, you can skip marinating. This will help you get dinner on the table in under 45 minutes. The dressing has plenty of flavor on its own.
Make a Meat Salad: Don’t fancy lettuce? This can be dished up as a “waterfall” or an Isaan steak salad. In central Thailand, this is called “yam“. For a more meat-forward version, skip the lettuce and serve the dressed steak with herbs and sticky rice.
How To Make Thai Steak Salad
1. Make the marinade. Mix the sliced lemongrass, soy sauce, and black pepper in a small bowl.
2. Coat the steak with the mixture, cover, and refrigerate for 1 hour.
3. Make the Dressing: Whisk the lime juice, fish sauce, olive oil, honey, chile powder, thinly sliced lemongrass, and chopped cilantro in a small bowl.
4. Cook the Steak: Heat a grill or skillet over medium-high heat. Take the steak out of the marinade and pat it dry. If you are using a pan, add a tablespoon of oil. Cook the steak until the outside has good color and the inside is still juicy. I like to pull it around 120-125 F and let carryover heat finish the rest.
5. Rest the Steak and Slice: Move the steak to a cutting board and rest it for 10 minutes. Slice at around 1/4 inch thickness, preferably across the grain.
6. Dress the Salad: Add the lettuce, red onion, mint, and cilantro to a mixing bowl. Spoon in a little of the dressing at a time until you reach your desired consistency.
7. Toss: Using a pair of tongs, gently toss the salad. Season with salt and pepper to taste if you like.
8. Plate and Add the Steak: Portion the salad into bowls. Place the steak on top of the salad mixture. Lightly add a little dressing on top of the meat. Serve immediately.
Chef Tips & Troubleshooting
- Add the dressing gradually. Add the dressing a little at a time. Pouring it all in at once could leave you with a soggy salad. Everyone’s taste buds are different.
- Add the meat at the end. Adding the steak after the salad has been tossed helps keep the lettuce light and vibrant. The weight of the meat can crush and bruise the greens.
- Pat the steak dry. Pat the steaks dry with a paper towel before cooking. This will minimize steam and help you achieve great color on the meat.
- Slice against the grain. Slicing the steaks against the grain will make them more tender when chewing. There’s nothing worse than chewy meat paired with tender vegetables.
- Check the flavor after tossing. Once the salad is assembled, it is a good idea to season to taste. This can be salt and pepper or more mint and cilantro.
Thai Steak Salad FAQs
Can Thai steak salad be made ahead?
You can make the dressing and cut the vegetables one day in advance. The steak can also be cooked a day in advance if you plan on eating it cold or at room temperature. Wait to toss the salad with the dressing until you plan to eat so that it doesn’t become soggy.
What Cuts of Steak are Best For Thai Steak Salad?
If you’re using beef, flank steak, skirt steak and ribeye are top choices for flavor and tenderness. For a more pronounced flavor, loin or tenderloin of venison and lamb are great substitues.
What is the Best Way to Cook Steaks for Thai Steak Salad?
Make sure the exterior of the meat is dry before cooking to minimize steam. To remove moisture, pat the meat with paper towels. Storing the steaks uncovered for 4 to 12 hours in the refrigerator will help you achieve a dry exterior, which helps build a crust when cooking. Use a hot grill or heavy bottomed skillet such as a cast iron pan to help get a crust on the outside of the steaks.
More Steak Recipes
If you like eating steaks as much as I do, here are a few more recipes to try.
Tried this Recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I love to hear from readers! And if you have any cooking questions or want to share your latest food photos, give me a shout on Instagram at @larry__white.
Thai Steak Salad
Ingredients
For the Steak
- 3 teaspoons thinly sliced lemongrass (tender parts only)
- 1/4 teaspoon ground black pepper
- 3 teaspoons soy sauce
- 8-10 ounces beef steak or venison steak (loin or ribeye are great)
For the Dressing
- 5 tablespoons fresh lime juice
- 2 tablespoons fish sauce
- 2 tablespoons olive oil (or neutral oil such as grape seed)
- 2 teaspoons honey
- 1 teaspoon chile powder (such as cayenne or Phrik Phon Khua)
- 4 tablespoons thinly sliced lemongrass, (tender parts only)
- 1 tablespoon chopped cilantro
For the Salad
- 1/2 cup thinly sliced red onion
- 1/2 cup mint leaves
- 1/2 cup chopped cilantro (leaves and tender stems)
- 4 cups lettuce
Instructions
Marinate the Steak
- Mix the lemongrass, black pepper, and soy sauce in a small bowl.
- Coat the steak with the marinade.
- Cover and refrigerate for 1 hour.
Make the Dressing
- Whisk the lime juice, fish sauce, olive oil, honey, chile powder, lemongrass, and cilantro in a small bowl.
- Taste and adjust with more lime, fish sauce, honey, or chile if needed.
Cook the Steak
- Remove the steak from the marinade and pat dry.
- Preheat a grill or cast iron pan over medium-high heat.
- If using cast iron, add 1 tablespoon of oil to the pan.
- Grill or sear the steak until rare to medium-rare. I like to pull them around 120-125℉ and let carryover heat finish the cooking.
- Rest the steak for 10 minutes. Slice against the grain at around a 1/4 inch thickness.
Make the Salad
- Add the lettuce, red onion, mint, and cilantro to a mixing bowl.
- Add enough dressing to coat the salad and toss gently. Season to taste with salt and pepper if desired.
- Portion the salad into your serving bowls.
- Place the steak on top of the salad. Drizzle a little of the salad dressing over the steak. Season the steak with salt and pepper if desired.
- Serve right away.
NOTES
- Which steak to choose: My favorite cuts for this salad are ribeye, flank steak, and skirt steak if you’re going with beef. If you’re cooking venison or lamb, loins and tenderloins are my top two choices.
- Slice the meat across the grain: No matter if you’re using beef steaks, venison or lamb, slicing against the grain will give you a more tender bite. Slice at about a 1/4″ thickness for the best texture. Simply find the direction the muscle fibers run and slice in the opposite direction.
- Rest the steaks before slicing: Resting steaks for salads is just as important as with a regular steak dinner. This will ensure the juices stay within the meat, giving you the best salad possible.
- Meal prepping: You can make the dressing and cut the vegetables the day before you plan to eat. You can also cook the steak the day before if you plan to eat it cold or at room temperature. Just be sure to store the steak, dressing, and vegetables in separate containers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
