Thai Steak Salad

Main Dishes, Salad, Salads

5 from 1 vote

This easy Thai Steak Salad is packed with tender marinated steak, crisp veggies, and fresh herbs in a tangy Thai-inspired dressing. The perfect summer dinner recipe!

Print Recipe Pin Recipe

Prep Time: 20

Cook Time: 15

Total Time: 35

Makes: 4 servings

Ingredients

Thai Dressing

2 teaspoons grated lemongrass or lemongrass paste
2 garlic cloves, grated
1-3 Thai or Birdseye chilies, minced
1 tablespoon sugar
2 teaspoons fish sauce
2 tablespoons soy sauce
1/4 cup fresh lime juice
2 tablespoons rice vinegar
1/4 cup olive oil

Salad

2 - 10 oz steaks, like NY Strips or Ribeyes, at least 1 1/4" thick
2 tablespoons soy sauce
2 teaspoons fish sauce
1/4 red onion, thinly sliced
1/2 english cucumber, chopped
1 pint cherry tomatoes, halved
2-3 heads little gem lettuce (see recipe notes)
1 cup cilantro leaves and tender stems, roughly chopped
1 cup Thai basil leaves, roughly chopped
1/2 cup fresh mint leaves, roughly chopped
1/2 cup crushed salted peanuts
kosher salt and ground white pepper

Instructions

Season the steak. Pat the steaks dry and season them liberally all over with salt and white pepper. In a small bowl, whisk together the soy sauce and fish sauce and drizzle the mixture over the steaks, turning them to coat. Let them marinate at room temperature for 30 minutes.
Rinse the lettuce. Pull the lettuce leaves off the heads and rinse them in cold water to remove any dirt and debris. Pat or spin the lettuce dry and refrigerate them until you're ready to assemble the salad.
Make the dressing. In a mixing bowl, whisk together the grated lemongrass, grated garlic, sugar, fish sauce, soy sauce, lime juice, rice vinegar, thai chilies, and olive oil together until smooth and the sugar is dissolved.
Mix the veggies with the dressing. In a large mixing bowl, add the halved cherry tomatoes, chopped cucumber, and thinly sliced onion and toss with some of the dressing. Season the veggies with salt and pepper to taste. Fold in half of Thai basil, mint, and cilantro and refrigerate until ready to serve.
Prep and preheat the grill. Preheat an outdoor grill to 400-450 F. Make sure the grates are cleaned of any debris and lightly grease them with oil or nonstick cooking spray.
Grill the steak. Place the steaks over direct heat and sear the for 3-5 minutes per side, depending on thickness and desired doneness. Remove the steaks from the grill and let them rest for 10 minutes before slicing against the grain.
Assemble the salad. Lay the lettuce leaves out on a serving platter. Spoon the marinated vegetables and herbs over the lettuce and top with the sliced steak. Sprinkle the steak slices with flaky salt and spoon more dressing on the meat. Top with the crushed peanuts and more fresh herbs.

Notes

I love using little gem lettuce but if you can't find them or if they aren't available in your area, you can use torn romaine lettuce.

Nutrition

Calories: 434kcalCarbohydrates: 14gProtein: 31gFat: 29gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 94mgSodium: 1598mgPotassium: 873mgFiber: 2gSugar: 8gVitamin A: 865IUVitamin C: 35mgCalcium: 54mgIron: 5mg