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Thai Steak Salad 

Thai Steak Salad 

5 from 5 votes
This Thai Steak Salad combines marinated flank steak with crisp vegetables, fresh herbs, and a tangy peanut dressing. It’s high in protein, perfect for a light dinner.
Prep Time: 20 minutes
Cook Time: 12 minutes
marinade time: 2 hours
Total Time: 2 hours 32 minutes
Yield: 4 servings
Course: Dinner, main dish, Salad
Cuisine: Thai

Ingredients

Thai Steak Marinade:

  • 3 tablespoons low sodium soy sauce (or tamari)
  • 1 tablespoon fish sauce
  • 1 tablespoon fresh lime juice
  • 1 teaspoon lime zest
  • 1 tablespoon brown sugar (or honey)
  • 1 tablespoon avocado oil (or neutral oil)
  • 2 garlic cloves (minced)
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon sriracha (or chili garlic sauce)

For the Dressing:

  • ½ cup PBfit peanut butter powder (or PB2)
  • ¼ cup lime juice
  • 3 tablespoons water
  • 4 teaspoons low sodium soy sauce (or gluten free tamari)
  • 4 teaspoons maple syrup (or sugar free)
  • 1 ½ tablespoons toasted sesame oil (or avocado oil)
  • 2 teaspoons sriracha (or sambal oelek, omit if you don’t like spice)
  • 2 teaspoons grated ginger (or ginger paste)

Salad:

  • 1 ¼ pounds flank steak
  • 2 teaspoons neutral oil (such as avocado oil)
  • 5 cups mixed baby greens
  • ¾ cup shredded carrot
  • 1 English cucumber (chopped)
  • 1 shallot (thinly sliced)
  • ⅓ cup cilantro leaves
  • ⅓ cup mint leaves
  • chopped roasted peanuts (optional for serving)

Instructions

  • Combine the marinade ingredients and add the steak. Marinate in the refrigerator 2 to 8 hours. Let it sit room temperature one hour before cooking.
  • To make the dressing, add all of the ingredients to a small mixing bowl and whisk until smooth. Set aside.
  • When the steak is ready to cook, remove from marinade and pat the meat dry with paper towels, discard the marinade. Heat a large cast iron pan or grill pan, or grill over medium high heat. Once the pan is hot, add the oil. Place the steak in the pan and cook, undisturbed, for 5 minutes, until a nice crust has formed, flip the steak and cook for another 6 -7 minutes for medium-rare (130-135° F) or longer to your desired doneness. Remove the steak from the pan and let rest for 10 minutes before slicing.
  • To assemble the salad, add the lettuce, carrot, cucumber, and shallot in 4 shallow bowls. Drizzle with the dressing.
  • Thinly slice the steak against the grain and arrange it on top of the salad. Top with the cilantro and mint leaves and peanuts (if using) before serving.

Notes

For the nutrition calculation, I only count about 10% of the marinade since most of it is discarded after marinating and not consumed.

Nutrition

Serving: 1½ cups, Calories: 395.5kcal, Carbohydrates: 21g, Protein: 39.5g, Fat: 19.5g, Saturated Fat: 4.5g, Cholesterol: 69.5mg, Sodium: 563mg, Fiber: 4.5g, Sugar: 11g
- WW Points: 5