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Olivia

Thai Steak Salad: Discover a Fresh Taste Sensation!

A refreshing and flavorful Thai Steak Salad featuring grilled flank steak, fresh vegetables, and a zesty dressing.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: Thai
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound flank steak
  • 1 tablespoon vegetable oil
  • Salt and pepper to taste
  • 8 cups mixed salad greens such as romaine, spinach, and arugula
  • 1 cup cherry tomatoes halved
  • 1 cucumber thinly sliced
  • 1 red bell pepper thinly sliced
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup fresh mint leaves chopped
  • 1/4 cup roasted peanuts chopped
  • 1/4 cup lime juice about 2 limes
  • 2 tablespoons fish sauce
  • 1 tablespoon sugar
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1/2 teaspoon red pepper flakes adjust to taste

Method
 

  1. Preheat a grill or grill pan over medium-high heat. Rub the flank steak with vegetable oil, and season with salt and pepper. Grill the steak for about 4-5 minutes per side for medium-rare, or until desired doneness. Remove from the grill and let it rest for 5-10 minutes before slicing thinly against the grain.
  2. In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumber, red bell pepper, cilantro, mint, and chopped peanuts.
  3. In a small bowl, whisk together the lime juice, fish sauce, sugar, garlic, ginger, and red pepper flakes until the sugar is dissolved.
  4. Drizzle the dressing over the salad and toss gently to combine.
  5. Top the salad with the sliced steak and serve immediately.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 15gCholesterol: 70mgSodium: 600mgFiber: 3gSugar: 5g

Notes

  • For a vegetarian option, substitute the steak with grilled tofu or tempeh.
  • Add sliced avocado for extra creaminess and healthy fats.

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