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thai steak salad on a black platter garnished with some peanuts and a couple thai red chili peppers.
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4.75 from 31 votes

Easy Thai Steak Salad

Savor this refreshing and bold Thai Steak Salad, bursting with vibrant flavors, tender sirloin steak, and a tangy homemade dressing that will make your taste buds dance!
Prep Time20 minutes
Cook Time12 minutes
Marinating Time2 hours
Total Time2 hours 32 minutes
Course: Lunch, Salad
Cuisine: Thai
Keyword: steak salad, thai food, thai steak salad
Servings: 2
Calories: 524kcal

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)

Instructions

  • In a small bowl add all the marinade ingredients (minus steak) and whisk well.
    process shots showing how to make thai steak salad.
  • 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.
    process shots showing how to make thai steak salad.
  • Prepare the dressing, by mixing all dressing ingredients in a small bowl and whisking well.
    process shots showing how to make thai steak salad.
  • 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.
    process shots showing how to make thai steak salad.
  • Let the meat rest for 10 minutes before slicing it against the grain into strips.
    process shots showing how to make thai steak salad.
  • In a large bowl toss the lettuce, pepper, cucumber, mint and cilantro together then pour the dressing over and toss well.
    process shots showing how to make thai steak salad.
  • Arrange the salad on a platter and place the sliced steak over the salad, then top with chopped peanuts.
    process shots showing how to make thai steak salad.

Video

Notes

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Serving: 1serving | Calories: 524kcal | Carbohydrates: 45g | Protein: 37g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 69mg | Sodium: 2350mg | Potassium: 1656mg | Fiber: 6g | Sugar: 31g | Vitamin A: 3611IU | Vitamin C: 157mg | Calcium: 183mg | Iron: 6mg