This straightforward Thai Steak Salad is made with marinated flank steak, crisp greens, contemporary herbs, and a light-weight peanut dressing for a high-protein dinner full of taste.
Thai Steak SaladÂ
This Thai Steak Salad is the type of dinner that feels restaurant-worthy however is straightforward sufficient for a weeknight. The marinated flank steak is charred and caramelized on the surface, then sliced skinny and served over combined greens, crunchy greens, herbs, and probably the most scrumptious mild peanut dressing. It has all
the weather I crave in an enormous salad—savory, tangy, a bit of candy, a bit of spicy—with loads of protein to maintain it satisfying. I really like this for summer season as a result of it’s each contemporary and hearty, particularly with steak sizzling off the grill. For an additional steak salad with massive taste, strive my Vietnamese Shaking Beef Salad.
Why This Steak Salad Recipe Works
Though this salad has a number of elements, you are able to do loads of the prep forward of time to make it extra handy for weeknights. Put together the marinade and dressing, and slice the greens the day earlier than. Within the morning, marinate the steak. Then, at dinnertime, all it’s important to do is grill the steak and assemble the salads.
- Full meal: With 39.5 grams of protein, there’s no want for a facet dish.
- Excellent for summer season grilling, but when it’s the useless of winter, you possibly can cook dinner it on the range.
- Cooks rapidly: The steak cooks in lower than quarter-hour.
Elements You’ll Want
There are three units of elements for this wholesome Thai-inspired flank steak salad. See the recipe card under for the precise measurements.
Thai Steak Marinade
- Low-sodium soy sauce provides umami. Use low-sodium to cut back salt; tamari is an efficient gluten-free different if wanted.
- Fish sauce for complexity
- Lime juice and zest for brightness and acidity to steadiness the salty and candy elements
- Brown sugar or honey for a contact of sweetness
- Avocado oil or another impartial oil helps hold the meat moist.
- Aromatics: Minced garlic cloves and freshly grated ginger
- Sriracha or chili garlic sauce provides it a bit of kick.
Thai Peanut Dressing
- Powdered peanut butter delivers peanut butter taste with much less fats and fewer energy. I like PBfit and PB2.
- Lime juice for acidity
- Water thins the dressing and peanut butter powder
- Low-sodium soy sauce or tamari
- Maple syrup for sweetness. I’ve been loving this sugar-free maple syrup these days for those who’re making an attempt to cut back added sugar.
- Oil: Use toasted sesame oil for a nutty taste or avocado oil to maintain it impartial.
- Sriracha or sambal oelek to make it spicy. Be happy to omit for those who choose it gentle.
- Grated ginger for heat
Steak Salad Elements
- Flank steak is a skinny, budget-friendly reduce of meat. Marinating it for hours makes it extra tender.
- Impartial oil, like avocado oil, to grease the grill pan
- Greens: Combined child greens, shredded carrots, chopped English cucumbers, sliced shallots
- Herbs: Recent cilantro and mint
- Roasted peanuts are non-obligatory, however they supply a pleasant crunch.
Methods to Make Thai Flank Steak Salad
The longer you marinate the steak, the higher it can style. Nevertheless, don’t go previous 8 hours, as lime juice can damage the feel. See the recipe card on the backside for printable instructions.
- Marinate the steak: Combine all marinade elements in a big bowl or bag. Then, let the meat sit within the fridge for two to eight hours. Earlier than grilling, deliver the steak to room temperature to assist it develop a crust.
- Make the peanut dressing: Whisk all of the elements in a small bowl.
- Grill the steak: Pat the meat dry with paper towels to take away any extra marinade, which helps it sear higher. Warmth a big cast-iron skillet, grill pan, or outside grill over medium-high warmth. Prepare dinner for five minutes, flip it over, and cook dinner for six to 7 minutes till the steak reaches medium-rare. In case you choose
your steak extra executed, proceed cooking. Let it relaxation for 10 minutes earlier than slicing to maintain it juicy. - Assemble the salad: Divide the 4 greens between 4 bowls, and drizzle with dressing.
- Garnish: Place the steak on high of the salads and high with cilantro, mint, and peanuts.
Customise It
- Modify the warmth: You may make this salad spicier or milder by adjusting the sriracha within the marinade and the dressing.
- Seafood allergy? Strive a vegan fish sauce.
- No powdered peanut butter? You should use the identical quantity of normal peanut butter. Simply needless to say the dietary information will change.
- Peanut allergy: Exchange peanut butter with almond or sunflower seed butter, and miss the chopped peanuts.
- Cut back added sugar: Use brown monk fruit or this sugar-free maple syrup within the marinade and dressing.
- Protein choices: Sub hanger or skirt steak for flank. In case you don’t eat pink meat, use rooster thighs or shrimp. For shrimp, solely marinate them for 20 minutes.
- Need to hold it vegetarian? Swap the steak for tofu, or omit each the steak and marinade and add further greens. You can additionally add soba, vermicelli, or rice noodles to make it extra filling.
- Salad greens: Exchange combined greens with romaine or little gem. Chopped cabbage would even be good if you’d like a heartier base that can maintain up higher for meal prep.
- Greens: Add or substitute the cucumber or carrots for avocado, edamame, bell peppers, or snap peas.
- No shallots? Use pink onions.
- Herbs: In case you don’t like one of many herbs, use only one or strive Thai basil.
Storage
- Refrigerate the dressing, steak, combined greens/herbs, and greens in separate containers. The meat will final for 3 days, and the dressing for a couple of week.
- Methods to serve the leftovers: You possibly can eat the meat chilly, reheat it within the microwave or on the range, or let it sit at room temperature for quarter-hour. Assemble the salad, add the steak, and drizzle with dressing and peanuts.
- Freeze the cooked steak and peanut dressing for as much as 3 months. You possibly can retailer the dressing in a single hermetic container, or flash-freeze it in an ice dice tray earlier than transferring it to a freezer-safe bag or container. The ice dice tray is ideal for particular person parts. After thawing within the fridge, assemble the salad.
Extra Summer time Salad Recipes You’ll Love
For extra dinner concepts, try these 5 wholesome summer season salad recipes which are satisfying sufficient to be an entire meal!
Yield: servings
Serving Dimension: 1 ½ cups
-
Mix the marinade elements and add the steak. Marinate within the fridge 2 to eight hours. Let it sit room temperature one hour earlier than cooking.
-
To make the dressing, add the entire elements to a small mixing bowl and whisk till easy. Put aside.
-
When the steak is able to cook dinner, take away from marinade and pat the meat dry with paper towels, discard the marinade. Warmth a big forged iron pan or grill pan, or grill over medium excessive warmth. As soon as the pan is sizzling, add the oil. Place the steak within the pan and cook dinner, undisturbed, for five minutes, till a pleasant crust has shaped, flip the steak and cook dinner for an additional 6 -7 minutes for medium-rare (130-135° F) or longer to your required doneness. Take away the steak from the pan and let relaxation for 10 minutes earlier than slicing.
-
To assemble the salad, add the lettuce, carrot, cucumber, and shallot in 4 shallow bowls. Drizzle with the dressing.
-
Thinly slice the steak in opposition to the grain and organize it on high of the salad. Prime with the cilantro and mint leaves and peanuts (if utilizing) earlier than serving.
Final Step:
Please depart a score and remark letting us know the way you appreciated this recipe! This helps our enterprise to thrive and proceed offering free, high-quality recipes for you.
For the vitamin calculation, I solely depend about 10% of the marinade since most of it’s discarded after marinating and never consumed.
Serving: 1 ½ cups, Energy: 395.5 kcal, Carbohydrates: 21 g, Protein: 39.5 g, Fats: 19.5 g, Saturated Fats: 4.5 g, Ldl cholesterol: 69.5 mg, Sodium: 563 mg, Fiber: 4.5 g, Sugar: 11 g
