Thai-Inspired Steak Salad
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This Thai-Inspired Steak Salad makes a light yet satisfying dinner that is perfect for hot summer days. The steak is marinated in a robust sweet-salty mixture, then grilled, sliced, and tossed with tender lettuce, crunchy veggies and vibrant herbs. The result is a mouthwatering, one-platter meal that couldn't be easier to make.
Servings: 5 -6
Ingredients
Steak
- 3 tablespoons fish sauce
- 1/4 cup low-sodium soy sauce
- 1 teaspoon lime zest
- 2 tablespoons fresh lime juice (from 1 large lime)
- 3 garlic cloves, grated, or minced
- 1/2 red onion, grated using the large holes of a box grater (optional)
- 1 teaspoon brown sugar, or white sugar
- 1 teaspoon freshly cracked black pepper
- 2 tablespoons vegetable oil (I use avocado oil)
- 2 pounds flank steak (skirt, Rib eye, Strip Loin, or other well marbled steak will work)
Dressing
- 2 tablespoons lime juice (from 1 large lime)
- 1 tablespoon fish sauce, or less to taste
- 2 teaspoons sherry vinegar or red wine vinegar
- 2 teaspoons honey or 1 teaspoon brown sugar
- 1/2 teaspoon chili flakes, plus more for serving (optional)
Salad
- 3 Persian cucumbers, thinly sliced (or 1 English cucumber)
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 cup fresh basil or cilantro, roughly chopped
- 1/3 cup mint leaves, large ones roughly chopped
- 1/2 head Boston (butter) lettuce (or greens of your choice)
Instructions
- In a large, shallow baking dish, combine the fish sauce, soy sauce, lime zest, lime juice, garlic, onion (if using), brown sugar, black pepper and oil. Add the steak and flip a few times to coat. Marinate at room temperature for 20 minutes or cover the dish and refrigerate for up to 24 hours.
- Preheat your grill to high. Pat dry the steak with paper towels then place the steak on the grill. Cook, undisturbed for 4-5 minutes. Using tongs, flip the steak and grill for another 4-5 minutes for medium rare (about 125ºF). For medium, or medium-well (140ºF), add 2-3 minutes a side. Transfer steak to a cutting board and let rest for at least 10 minutes.
- While the steak rests, prepare dressing and salad. In a medium bowl, combine lime juice, fish sauce, vinegar, honey, and chili flakes, if using. Add the cucumbers, cherry tomatoes, red onion and most of the herbs. Toss to coat and let sit for a few minutes to allow flavors to meld.
- On a large platter, place the lettuce leaves in an even layer and top with most of the cucumber mixture (including dressing).
- Use a sharp knife to slice the steak thinly against the grain. Arrange the steak slices over the salad. Add the rest of the cucumber mixture and pour any remaining dressing over top. Garnish with any remaining herbs and serve immediately.
Notes
Don't cook a fridge-cold steak. If you refrigerated the steak, it is important to let it sit at room temperature for at least 30 minutes before cooking it. This will ensure it cooks evenly.
Use a meat thermometer. We enjoy our meat medium rare and flank steak in particular is a cut that will be much more tender if not overcooked. I recommend using a meat thermometer to ensure it reaches your desired temperature.
Adjust seasoning. Fish sauce and soy sauce are quite salty so this recipe does not call for salt. However, sometimes I find the steak can be a little bland depending on the brand of fish sauce used. Once sliced, give it a taste and season with 1/2 teaspoon salt and a little more black pepper, if needed.