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Thai Steak Salad Recipe

A bright, herb-packed Thai-style steak salad tossed with a tangy lime-soy dressing.
Prep Time12 minutes
Cook Time8 minutes
Total Time20 minutes
Servings: 13 servings

Ingredients

  • 1 pound flank steak about 3/4" thick
  • salt and pepper to taste
  • 1/4 cup fresh lime juice
  • 2 teaspoons brown sugar
  • 1 1/4 tablespoons low sodium soy sauce
  • 2 teaspoons fish sauce
  • 2 teaspoons minced fresh garlic
  • 1 teaspoon Sriracha or other hot chile sauce
  • 1 1/2 cups very thinly sliced cabbage or salad greens
  • 1 cup fresh bean sprouts
  • 1/2 cup julienne-cut carrots
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup fresh basil leaves

Instructions

  • Preheat a large grill pan or heavy skillet over medium-high heat and lightly coat with cooking spray.
  • Season the flank steak evenly with salt and pepper on both sides.
  • Cook the steak in the hot pan 4 minutes per side for medium-rare to medium, or until it reaches your desired doneness.
  • Remove the steak from the pan and let it rest for 5 minutes, then slice thinly across the grain.
  • In a small bowl, whisk together the lime juice, brown sugar, soy sauce, fish sauce, minced garlic, and Sriracha to make the dressing.
  • In a large bowl, combine the sliced cabbage or greens, bean sprouts, julienned carrots, mint, cilantro, and basil.
  • Add 6 tablespoons of the dressing to the cabbage mixture and toss to coat evenly.
  • Toss the sliced steak with the remaining 2 tablespoons of dressing, then add the steak to the salad and toss gently to combine.

Equipment

  • Grill Pan or Skillet
  • Measuring Spoons
  • Measuring cup
  • Small Bowl
  • Large Bowl
  • Knife
  • Cutting Board
  • Tongs

Notes

  • Recipe adapted from The Great Cook by James Briscione.
  • Photo credit: Helene Dujardin.
  • Cut the steak across the grain for tender slices.