Thai Steak Salad

Elevate your salad game with this vibrant Thai Steak Salad—a perfect fusion of savory, tangy, and fresh flavors! Tender, juicy flank steak is marinated in a zesty blend of soy sauce, lime juice, fish sauce, and aromatic garlic, then grilled to perfection for a smoky, charred finish. This protein-packed steak is served atop a colorful mix of crisp romaine lettuce, juicy cherry tomatoes, crunchy cucumbers, and thinly sliced red onion, all tossed in the same bold marinade for a cohesive flavor profile. Fresh herbs like mint and cilantro add a refreshing burst, while crushed peanuts provide a satisfying crunch. Ready in just 30 minutes, this light yet satisfying meal is perfect for weeknight dinners or impressive entertaining. Rich in flavor and texture, this Thai Steak Salad is a must-try for fans of healthy, globally-inspired cuisine!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 pound Flank steak
• 3 tablespoons Soy sauce
• 3 tablespoons Lime juice
• 2 tablespoons Fish sauce
• 1 tablespoon Brown sugar
• 2 Garlic cloves, minced
• 1 Red chili, finely sliced
• 4 cups Romaine or butter lettuce, chopped
• 1.5 cups Cherry tomatoes, halved
• 1 Cucumber, thinly sliced
• 0.5 Red onion, thinly sliced
• 0.5 cup Fresh mint leaves
• 0.5 cup Fresh cilantro leaves
• 0.25 cup Crushed peanuts
• 1 tablespoon Olive oil
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

In a small bowl, whisk together soy sauce, lime juice, fish sauce, brown sugar, minced garlic, and sliced red chili to create the marinade/dressing.

Step 2

Place the flank steak in a shallow dish and pour half of the marinade over it. Reserve the other half for the salad dressing. Let the steak marinate for at least 15 minutes, or up to 1 hour, in the refrigerator.

Step 3

Heat a grill pan or skillet over medium-high heat. Brush the pan with olive oil.

Step 4

Remove the steak from the marinade (discard the marinade used for the steak) and season with salt and pepper. Cook the steak for 4-5 minutes per side for a medium-rare finish, or adjust to your desired level of doneness.

Step 5

Transfer the steak to a cutting board and let it rest for 5 minutes before slicing thinly against the grain.

Step 6

In a large salad bowl, combine lettuce, cherry tomatoes, cucumber slices, red onion, mint leaves, and cilantro leaves.

Step 7

Add the reserved marinade (not the one used for meat) as the salad dressing and toss to coat the vegetables evenly.

Step 8

Arrange the sliced steak on top of the salad and sprinkle with crushed peanuts for garnish.

Step 9

Serve immediately and enjoy this fresh, flavorful Thai Steak Salad!

Nutrition Facts

Serving size	1331.8 grams (1331.8g)

Amount per serving	% Daily Value*
Calories	1716

Total Fat 99.90g	128%
Saturated Fat 27.60g	138%
Polyunsaturated Fat 4.20g
Cholesterol 413mg	138%
Sodium 7175mg	312%
Total Carbohydrate 65.90g	24%
Dietary Fiber 20.70g	74%
Total Sugars 28.00g
Protein 159.70g	319%

Vitamin D 18IU	91%
Calcium 616mg	47%
Iron 27mg	152%
Potassium 3990mg	85%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.9%

Protein: 35.5%

Carbs: 14.6%