Thai Steak Salad
This Thai steak salad is a mix of quickly marinated and seared steak, herbs, and vegetables, dressed with a tangy, tart lime-fish sauce dressing that has a perfect umami punch.
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
Calories: 370kcal | Carbohydrates: 23g | Protein: 30g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 67mg | Sodium: 2019mg | Potassium: 977mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1804IU | Vitamin C: 23mg | Calcium: 117mg | Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
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