Thai Steak Salad
This easy Thai Steak Salad is packed with tender marinated steak, crisp veggies, and fresh herbs in a tangy Thai-inspired dressing. The perfect summer dinner recipe!
This salad is both hearty and light while being packed with flavor and it’s a go-to recipe for hot days when you want a refreshing and filling meal.
Table of Contents
Thai Steak Salad
This fresh and light Thai steak salad is my new summer obsession! It’s the perfect dinner for hot evenings when you don’t want to turn on the stove or oven and instead want a chilled dinner with tons of flavor and texture.
I love salads, but I really love a hearty salad. One with lots of toppings and textures that leaves me feeling sated after. There’s nothing sadder than a wimpy salad that feels more like punishment than nourishment!
My Thai steak salad comes together in almost no time at all! You can grill the steak or pan fry it, making it versatile for any time of year. This is the perfect fresh and delicious dinner for any night of the week.
If you love hearty salads the way I do, try my caramelized onion and steak salad or my turkey taco salad. They’re both satisfying and totally delicious!
How to Make Thai Steak Salad
You can grill or sear the steak indoors with a quality grill pan, but outdoor grilling is the best in the summer! I just invested in a new grill and it’s the best thing I’ve done to up my outdoor cooking game. I’ve linked the grill I purchased below!
Tools Needed
Ingredients and Substitutions
- Steak. I used NY Strip for this recipe, but ribeye or a thick prime-grade sirloin steak would also work well!
- Lemongrass. I like to grate fresh lemongrass stalk, but you can also use lemongrass paste here.
- Garlic. Grating garlic lets the flavor really permeate the sauce.
- Soy sauce. You can use low sodium, regular, or gluten-free soy sauce here.
- Fish sauce. Fish sauce is the key to the dressing and marinade and adds tons of umami flavor.
- Rice vinegar. You’ll want to use seasoned rice vinegar here.
- Lime juice. This is a tart and fresh dressing and fresh lime juice is a key ingredient.
- Veggies. Cherry tomatoes, cucumbers, red onion, and lettuce add texture and a fresh crunch.
- Herbs. The classic Thai herbs–Thai basil, cilantro, and mint–are all present here! They add so much flavor and freshness to the meal.
The Process
- Season the steak. Pat the steaks dry and season them liberally all over with salt and white pepper. In a small bowl, whisk together the soy sauce and fish sauce and drizzle the mixture over the steaks, turning them to coat. Let them marinate at room temperature for 30 minutes.
- Rinse the lettuce. Pull the lettuce leaves off the heads and rinse them in cold water to remove any dirt and debris. Pat or spin the lettuce dry and refrigerate them until you’re ready to assemble the salad.
- Make the dressing. In a mixing bowl, whisk together the grated lemongrass, grated garlic, sugar, fish sauce, soy sauce, lime juice, rice vinegar, thai chilies, and olive oil together until smooth and the sugar is dissolved.
- Mix the veggies with the dressing. In a large mixing bowl, add the halved cherry tomatoes, chopped cucumber, and thinly sliced onion and toss with some of the dressing. Season the veggies with salt and pepper to taste. Fold in the Thai basil, mint, and cilantro and refrigerate until ready to serve.
- Prep and preheat the grill. Preheat an outdoor grill to 400-450 F. Make sure the grates are cleaned of any debris and lightly grease them with oil or nonstick cooking spray.
- Grill the steak. Place the steaks over direct heat and sear the for 3-4 minutes per side. Remove the steaks from the grill and let them rest for 10 minutes before slicing against the grain.
- Assemble the salad. Lay the lettuce leaves out on a serving platter. Spoon the marinated vegetables and herbs over the lettuce and top with the sliced steak. Sprinkle the steak slices with flaky salt and spoon more dressing on the meat. Top with the crushed peanuts and more fresh herbs.
Best Cuts of Steak for Thai Steak Salad
I personally really like NY strip for Thai steak (and it was on sale!) salad so that’s what I used. You could easily swap in flat iron steak, ribeye, sirloin steak, skirt steak, flank steak, etc. so long as it’s tender and has good marbling. Regardless of the cut, make sure that you’re choosing at least ‘choice’ grade steak.
You could also use different proteins here like thinly sliced pork shoulder or chicken thighs. You could even use tofu for a plant-based protein!
Indoor Cooking Methods
When it comes to Thai steak salad, I love using the grill but that’s not always feasible depending on the time of year. I’m of the mind that this salad should be enjoyed all year long, so here are my methods for indoor cooking!
How to Pan Fry
- Add 2 tablespoons of neutral oil to the bottom of a 12-inch cast iron skillet over medium heat (enough so that it coats the surface). Heat until a drop of water sizzles when dropped into the pan. Gently add the burgers into the pan and cook for 4 minutes.
- Carefully flip the steaks, and cook for another 4 minutes, or until your desired doneness.
- Remove the steaks from the pan and let them rest for 10 minutes before slicing.
Using an Indoor Grill Pan
- Preheat your grill pan over medium heat for at least 5 minutes.
- Lightly drizzle a bit of neutral oil over the pan.
- Once the oil is hot, add the steaks to the pan and cook them for 4-5 minutes per side, until cooked to desired doneness.
- Remove the steaks from the pan and let them rest for 10 minutes before slicing.
Storage Instructions
If you find that you have leftover Thai steak salad, you can store the leftovers in an airtight container in the fridge for up to 3 days. Make sure to pick out any lettuce as it really tends to wilt after a couple of hours.
You can serve the Thai steak salad chilled or at room temperature, making it great for meal prep and lunches.
When you’re in the mood for a hearty salad that’s more meat and toppings than lettuce, this Thai Steak Salad is a dream come true. It’s fresh, flavorful, and takes no time at all to make. If you do give this recipe a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!
More Grilling Recipes to Try
Classic Grilled Cheeseburgers
Grilled Hoisin-Glazed Pork Chops
Grilled Chimichurri Shrimp
Greek Grilled Salmon
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Thai Steak Salad
Ingredients
Thai Dressing
- 2 teaspoons grated lemongrass or lemongrass paste
- 2 garlic cloves, grated
- 1-3 Thai or Birdseye chilies, minced
- 1 tablespoon sugar
- 2 teaspoons fish sauce
- 2 tablespoons soy sauce
- 1/4 cup fresh lime juice
- 2 tablespoons rice vinegar
- 1/4 cup olive oil
Salad
- 2 – 10 oz steaks, like NY Strips or Ribeyes, at least 1 1/4" thick
- 2 tablespoons soy sauce
- 2 teaspoons fish sauce
- 1/4 red onion, thinly sliced
- 1/2 english cucumber, chopped
- 1 pint cherry tomatoes, halved
- 2-3 heads little gem lettuce (see recipe notes)
- 1 cup cilantro leaves and tender stems, roughly chopped
- 1 cup Thai basil leaves, roughly chopped
- 1/2 cup fresh mint leaves, roughly chopped
- 1/2 cup crushed salted peanuts
- kosher salt and ground white pepper
Instructions
- Season the steak. Pat the steaks dry and season them liberally all over with salt and white pepper. In a small bowl, whisk together the soy sauce and fish sauce and drizzle the mixture over the steaks, turning them to coat. Let them marinate at room temperature for 30 minutes.
- Rinse the lettuce. Pull the lettuce leaves off the heads and rinse them in cold water to remove any dirt and debris. Pat or spin the lettuce dry and refrigerate them until you're ready to assemble the salad.
- Make the dressing. In a mixing bowl, whisk together the grated lemongrass, grated garlic, sugar, fish sauce, soy sauce, lime juice, rice vinegar, thai chilies, and olive oil together until smooth and the sugar is dissolved.
- Mix the veggies with the dressing. In a large mixing bowl, add the halved cherry tomatoes, chopped cucumber, and thinly sliced onion and toss with some of the dressing. Season the veggies with salt and pepper to taste. Fold in half of Thai basil, mint, and cilantro and refrigerate until ready to serve.
- Prep and preheat the grill. Preheat an outdoor grill to 400-450 F. Make sure the grates are cleaned of any debris and lightly grease them with oil or nonstick cooking spray.
- Grill the steak. Place the steaks over direct heat and sear the for 3-5 minutes per side, depending on thickness and desired doneness. Remove the steaks from the grill and let them rest for 10 minutes before slicing against the grain.
- Assemble the salad. Lay the lettuce leaves out on a serving platter. Spoon the marinated vegetables and herbs over the lettuce and top with the sliced steak. Sprinkle the steak slices with flaky salt and spoon more dressing on the meat. Top with the crushed peanuts and more fresh herbs.
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