Easy Thai Steak Salad
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Get ready for a flavor explosion with this scrumptious Easy Thai Steak Salad! Tender, juicy steak meets a zesty, fresh salad, creating the perfect harmony of flavors that’ll have you coming back for seconds. Trust me, it’s a surefire hit for any meal!
Get ready to tantalize your taste buds with this mouthwatering Thai Steak Salad that’ll have you craving seconds. This vibrant, flavor-packed dish combines tender, juicy steak with a symphony of fresh veggies and herbs, all tossed in a zesty, tangy dressing. Trust me, you’ll be hooked at first bite!
Not only is this Thai Steak Salad an absolute flavor bomb, but it’s also a breeze to make, perfect for those busy weeknights. Plus, it’s a fantastic way to level up your salad game and impress your friends and family. So, don’t wait another minute – grab your apron and let’s whip up this masterpiece together!
Why You’ll Love This Thai Steak Salad
- Easy Recipe! This simple 3-step recipe doesn’t require any hard to find Asian ingredients or special skills. And the marinated meat can be grilled or seared in a skillet.
- Tasty Thai Flavor! With just a touch of fish sauce, lime juice, chili, and a few aromatics, this recipe produces an incredible steak salad that is bursting with authentic Thai flavors.
- Healthy Option! If you are looking for a meal that is both low-carb and delicious then this is it! Made with fresh veggies and protein packed beef, this healthy recipe is a great choice.
- Low sodium soy sauce – Adds umami and saltiness to the marinade. You can substitute with tamari for a gluten-free option.
- Molasses – Contributes to the deep, rich flavor of the marinade. You can substitute with dark brown sugar or honey.
- Minced ginger – Adds warmth and spiciness to the marinade. You can use ground ginger if fresh is unavailable.
- Minced garlic – Provides a robust, savory flavor. You can substitute with garlic powder if needed.
- Thai red chili pepper – Adds heat to the marinade. You can use serrano or jalapeno peppers as alternatives.
- Lime juice – Brings tanginess and brightness to the marinade. Substitute with lemon juice.
- Coconut oil – Adds a subtle coconut flavor to the dressing. You can use olive oil as a substitute.
- Low sodium soy sauce – Provides umami and saltiness. Tamari can be used for a gluten-free option.
- Fish sauce – Enhances the overall flavor with its salty and savory notes. You can substitute with soy sauce or Worcestershire sauce.
- Brown sugar – Adds sweetness to balance the dressing. You can use regular sugar or honey as a substitute.
- Thai red chili pepper – Brings heat to the dressing. Serrano or jalapeno peppers can be used as alternatives.
- Lime zest – Adds a citrusy aroma and extra tanginess. Lemon zest can be used as a substitute.
- Lime juice – Provides acidity and brightness. You can use lemon juice as an alternative.
- Lettuce – Offers a fresh base for the salad. You can use mixed greens, spinach, or arugula as substitutes.
- Red bell pepper – Adds sweetness and crunch. You can use yellow or orange bell peppers as alternatives.
- English cucumber – Provides a refreshing crunch. Regular cucumber can be used instead.
- Cilantro – Contributes a fresh, herbal flavor. If you dislike cilantro, you can use parsley.
- Mint – Adds a cooling and refreshing taste. Basil can be used as a substitute.
- Peanuts – This is optional or you can use another nut of your choice, for that extra crunch factor, or omit nuts altogether for a nut-free option.
Once the meat is marinated, this yummy Thai salad takes less than 30 minutes to whip together! The key to making this easy recipe is just giving the steak enough time to marinate and then slicing it against the grain once it’s cooked. The rest is totally foolproof!
To begin, you need to infuse the meat with some flavor and tenderize it a bit. So put the steak into a ziplock bag and then whisk all the marinade ingredients together in a small bowl.
Next, pour the marinade over the meat. Then seal the plastic bag and toss the steak around to cover it in the marinade. Now, put the steak in the fridge to marinate for at least 4 hours and up to overnight.
While the steak is marinating, make the salad dressing by whisking all the ingredients together in a small bowl. Make sure that you combine the ingredients really well until the brown sugar is completely dissolved. Then cover the dressing with some plastic wrap and set it in the fridge until you are ready to assemble the salad.
First you’ll want to preheat your grill to high heat, about 450°F to 500°F. Then, place the steak on the hot grill and cook for 2-3 minutes per side for medium-rare, or until the desired doneness is reached. Use a meat thermometer to check the internal temperature: 130°F for medium-rare, 135°F for medium, and 145°F for medium-well.
Then when the meat is done, let it rest for 10 minutes before slicing it against the grain into strips. You can also use a grill pan or skillet to cook the steak.
Now, it’s time to make the salad! First, put the lettuce, red bell pepper, cucumber, mint, and cilantro in a large bowl. Then pour the salad dressing over the vegetables and toss everything together until they are evenly coated.
Next, transfer the salad to your serving platter and then place the sliced steak on top. Now, garnish the dish with the chopped peanuts and serve the Thai steak salad immediately to enjoy.
How To Grill Steak
Grilling a steak is a simple and delicious way to cook it. Here’s a step-by-step guide on how to grill a steak:
- Preheat the grill: Heat your grill to high heat (about 450°F to 500°F). If using a charcoal grill, make sure the coals are hot and evenly distributed.
- Clean and oil the grates: Use a grill brush to clean the grates, then dip a paper towel in oil and use tongs to rub the oiled towel over the grates. This prevents the steak from sticking to the grill.
- Grill the steak: Place the steak on the hot grill and cook for 2-3 minutes per side for medium-rare, or until the desired doneness is reached. Use a meat thermometer to check the internal temperature: 130°F for medium-rare, 135°F for medium, and 145°F for medium-well.
- Create grill marks (optional): To achieve crosshatch grill marks, rotate the steak 45 degrees halfway through cooking on each side.
- Rest the steak: Once the steak reaches the desired doneness, transfer it to a plate or cutting board and let it rest for about 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and juicy steak.
What Is Fish Sauce?
Fish sauce is a condiment in liquid form that comes from krill or other fish that have been coated in salt and fermented for up to two years. It is an extremely popular staple for seasoning in Southeast and East Asian Cuisine. I love fish sauce for it’s earthy and savory flavor, and it pairs incredibly well with soy sauce!
What is The Best Cut Of Steak To Use
Well if you didn’t know that I live in Canada’s “cattle country”, now you do! We have some beautiful and tasty beef here in the province of Alberta, and I find a way to enjoy most cuts of beef! Today I am using a sirloin steak, which is a top, rear cut, but there are other cuts of beef you are welcome to use. Here are some other suggestions:
- Strip loin – Comes from the same loin as a sirloin but is known to be a more tender cut.
- Flank – A lower abdominal cut of meat, it is a lean cut and good for grilling.
- Ribeye – Probably the best cut of beef, also one of the most expensive, for grilling – it’s tender, juicy and known to be the “king of all steaks”.
Other Vegetables You Can Add
You can get creative with this Steak Salad! Here are some additional ingredients you may want to include in yours:
- Cherry tomatoes
- Red Onion
- Avocado
- Bell peppers
- Black beans
- Corn
- Hard boiled eggs
Expert Tips
- Give the meat time to marinate. You need to let the steak marinate for at least 4 hours to soak up the flavor. The longer you wait the more flavorful and tender it will be.
- Let the grilled steak rest. To keep the meat juicy you must let it sit for a full 10 minutes after it’s cooked. If you immediately slice into it all the juices will run out and the steak will become dry.
- Toss right before serving. Do not toss the salad in the dressing until just before serving it to eat. The lettuce will become soggy if it sits in the dressing for hours.
Storage
The best way to store Thai steak salad is by separating the components and storing them individually to maintain the freshness, texture, and flavor of each ingredient. Here’s how you can store it:
- Steak: Allow the cooked steak to cool to room temperature. Then, place it in an airtight container or wrap it tightly in plastic wrap or aluminum foil. Store the steak in the refrigerator for 3 to 4 days.
- Salad Dressing: Transfer the dressing to an airtight container or jar with a tight-fitting lid. Store it in the refrigerator for up to 5 to 7 days.
- Salad Components (lettuce, bell pepper, cucumber, cilantro, mint, and peanuts): Store the chopped and sliced vegetables and herbs separately in airtight containers or plastic bags. You can also use storage containers with separate compartments to keep the ingredients separate. To maintain the freshness of the lettuce and herbs, you can place a paper towel in the container or bag to absorb any excess moisture. Store the salad components in the refrigerator.
Other Delicious Salads To Try
- Asian Chopped Chicken Salad
- Black Bean Corn Avocado Salad
- Summer Salad with Herbed Ricotta
- Kale Salad with Blueberry Vinaigrette
- Thai Chicken Salad
- Greek Salad
- Cowboy Pasta Salad
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Easy Thai Steak Salad
Ingredients
Marinade
- ¼ cup soy sauce (low sodium)
- 2 tablespoons molasses
- 1 tablespoon ginger (minced)
- 3 cloves garlic (minced)
- 1 Thai red chili pepper (chopped)
- 1 tablespoon lime juice
- 8 ounce sirloin steak (I used 2 smaller ones)
Salad Dressing
- 2 tablespoons coconut oil
- 3 tablespoons soy sauce (low sodium)
- 1 teaspoon fish sauce
- 1 tablespoon brown sugar
- 1 Thai red chili pepper (chopped)
- 2 teaspoons lime zest (or from 1 lime)
- 1 tablespoon lime juice
Salad
- 4 cups lettuce (chopped)
- 1 red bell pepper (sliced in long strips)
- ½ English cucumber (sliced)
- ½ cup cilantro (chopped)
- ¼ cup mint (chopped)
- 2 tablespoons peanuts (chopped (optional))
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a small bowl add all the marinade ingredients (minus steak) and whisk well.
- Pour the marinade in a ziploc bag, add steak and close the bag and toss around a bit. Place in the fridge and let the steak marinate for 2 to 4 hours or overnight. The longer it marinates the better it will taste.
- Prepare the dressing, by mixing all dressing ingredients in a small bowl and whisking well.
- Preheat your grill to high heat, about 450°F to 500°F. Then, place the steak on the hot grill and cook for 2-3 minutes per side for medium-rare, or until the desired doneness is reached. Use a meat thermometer to check the internal temperature: 130°F for medium-rare, 135°F for medium, and 145°F for medium-well.
- Let the meat rest for 10 minutes before slicing it against the grain into strips.
- In a large bowl toss the lettuce, pepper, cucumber, mint and cilantro together then pour the dressing over and toss well.
- Arrange the salad on a platter and place the sliced steak over the salad, then top with chopped peanuts.
Equipment
Video
Notes
- Choose a high-quality sirloin steak: The flavor and tenderness of your steak will greatly impact the overall taste of the salad. Look for a well-marbled cut, which will result in a more tender and juicy steak.
- Give the steak time to marinate: To maximize flavor, allow the steak to marinate for at least 2 to 4 hours. This will help the meat to absorb the delicious flavors of the marinade.
- Don’t overcook the steak: To keep the steak tender and juicy, avoid overcooking it. Use a meat thermometer to check the internal temperature, aiming for 130-135°F (54-57°C) for medium-rare or 140-145°F (60-63°C) for medium.
- Let the steak rest: After cooking, allow the steak to rest for about 5-10 minutes before slicing. This helps the juices redistribute, resulting in a more tender and juicy steak.
- Customize the salad to your taste: Feel free to add or substitute ingredients in the salad to suit your preferences. You can add avocado, mango, or carrot for extra flavor and texture, or swap out the lettuce for other leafy greens like spinach or kale.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Why is the carb count so high? 2 tbs Molasses and 1 tbs brown sugar surely cannot be that high. I need to keep below 10g carbs per meal. Really want to make this salad.!!
The high carb count comes from the molasses and the brown sugar.
You talk about fish sauce for this recipe, yet it’s not included in the ingredients?
It’s under the salad dressing ingredients.
Easy to make. Delicious and refreshing! Will be added to my dinner menu on a regular basis!
Love this recipe. It’s become a family favorite. My daughter requested it as her birthday dinner. Thank you.
I’ve printed several of your recipes today and I just know that I will love each and everyone of them going by the ingredients. I love Asian recipes and I will definitely try all of them! Thanks so much!
Hi Jo,
Made this salad for dinner tonight and it was delicious! I think the mint and cilantro really make it!
Thanks Jo!
Alice
Buen día Jo. no dejo de saborear tan ricas y variadas recetas mmmmmm, las de pollo o de albondigas que delicia…. gracias saludos cordiales desde México
Gracias, Juan!
It looks so good! Can’t wait to try this recipe!
what beautiful photographs, enough to make me very hungry, especially though, love the Thai flavors that are, to me, very different, thank you
I made this for supper for my wife and daughter tonight…..absolutely delicious!
I opted to leave off the chopped peanuts only because my daughter doesn’t care for them. I also added fresh basil to the cilantro/mint combination, for no other reason than I had some.
This was a smash hit with the whole family, and will definitely make regular appearances this summer.
Glad you liked it, this is what I love to hear!
Is there an oil other than coconut that would work just as well for the salad dressing? 🙂
You can always use olive oil. 🙂
Yes! Love this! Tomorrow’s post is my version of grilled steak and I CANNOT WAIT to make your salad and add my leftover beef to it – YUMMERS!
I CHALLENGE YOU!!! Australian steaks are the BEST!! Well, second to Japan cause any country that hand massages their cows deserves the top prize. 🙂 So I’ll happily make this with the best steak in the world because I LOVE thai beef salad, as you know.
You’ll se my version next week!!! N x
They hand massage their cows? This I gotta see! 🙂 Can’t wait to see your version. Great minds, Nagi, great minds 🙂
I never had Australian or Nagi beef. I have to try it sometime.
I hope you do and let us know how you like it when you do. Thanks for following Jo Cooks, we appreciate it very much
And for $100+/#, you, too can enjoy massaged beef.
🍻 to ALBERTA beef! It’s right up there in the world’s best .
And our lamb has Australia’s beat, hands down (theirs has a rank taste compared to ours)! Sorry, Nagi!
like another winner, Jo!
JO MAJOR YUMS! And I love this marinade! Skirt steak is one of the easiest and tastiest cuts to grill. And good for you for grilling on your own…I’m the grill master in our house… so no ONE goes near my grill without my permission 🙂
LOL That’s so awesome. Girl grilling power!