Dinner,  Grilling,  Meat,  Recipes

Thai Steak Salad

This salad was my first foray into Thai cooking, and it remains close to my heart. Inspired by a recipe from the ultimate grilling book, Webers Big Book of Grilling, this super-easy marinade creates a mouthwatering flank steak. But the star of the show is vinaigrette – lots of fresh cilantro and mint with notes of rice vinegar, fresh lime, ginger and garlic.

Thai Steak Salad

Thai Steak Salad
Recipe Type: Entree
Cuisine: Asian
Author: Kate Wagner
Serves: 4-6
I love this meal, it might be my favorite warm weather dinner salad. It’s filling but tastes so clean and healthy! It also has lots of make-ahead steps. Happy cooking!
  • 1 – about 1 ½ pounds Flank steak
  • Marinade
  • ¼ cup Peanut oil
  • ¼ cup Ketchup
  • ¼ cup Soy sauce
  • Dressing
  • ½ cup Peanut oil
  • ½ cup Rice vinegar
  • ½ cup Cilantro (see note)
  • ¼ cup Mint leaves
  • 3 tablespoons Lime juice
  • 1 teaspoon Fish sauce
  • 1 teaspoon Sugar
  • 1 teaspoon Ginger (see note)
  • ½ teaspoon Serrano or Jalapeno chile, seeds removed
  • 1 teaspoon Garlic, minced (see note)
  • ¼ teaspoon Sea salt
  • Salad
  • 4 cups Lettuce
  • 1 Yellow Pepper, thinly slices
  • 4 Plum tomatoes, seeded and cut into thin wedges
  1. Marinate the steak: In a large Pyrex dish or Tupperware container combine peanut oil, ketchup and soy sauce. Gently whisk until smooth. Remove flank steak from package. With a sharp knife gently score the steak. You want to do this across the grain, and with only a tiny bit of depth, almost like a scratch of the surface. See note below on more information on scoring. Allow steak to marinade in the fridge for at least 1 hour and up to 12 hours.
  2. Make the dressing: In a food processor add all of the ingredients for the dressing. Do not worry about slicing the chile ahead of time – the food processor will do the work. Pulse to combine. You can make the dressing right when you are ready to eat, or you can make it up to 6 hours ahead and refrigerate.
  3. Assemble the salad: In a large bowl assemble all of the salad ingredients. Can be made at serving time, or made up to 2 hours ahead, covered with plastic wrap and refrigerated until mealtime.
  4. Prep the grill: Spray grill with cooking spray and preheat over high heat for 10 minutes.
  5. Ready to cook: Remove steak from the fridge and let stand at room temperature for at least 10 minutes and up to 30 minutes. Sear over direct medium heat for 5 minutes and then over direct low heat for 8 minutes. Remove from the grill to a large plate and tent with foil for 10 minutes. These are cooking times for a steak that is medium to medium rare. If you want to cook it longer or less, make adjustments accordingly.
  6. Bring it together: Slice the steak thinly, across the grain, into ½ inch slices. Toss the dressing with the salad and assemble on plates. Add steak to the salad and serve.
I am all about saving bowls – if possible I try to mix marinades directly in the container I am using to marinade the protein.[br]Scoring – it is a quick but important step. It allows the marinade to penetrate further into the meat and also tenderizes the meat – and lean protein needs all the help it can get![br]Think about doubling this recipe and grilling two flank steaks. You can have another great meal. Just make sure to grill medium rare if you are planning to re-heat. That way when you are heating the flank for the second time it does not become over-cooked.


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