This easy Thai Steak Salad is made with marinated flank steak, crisp vegetables, fresh herbs, and a light peanut dressing for a high-protein dinner packed with flavor.
Thai Steak Salad
This Thai Steak Salad is the kind of dinner that feels restaurant-worthy but is easy enough for a weeknight. The marinated flank steak is charred and caramelized on the outside, then sliced thin and served over mixed greens, crunchy vegetables, herbs, and the most delicious light peanut dressing. It has all
the elements I crave in a big salad—savory, tangy, a little sweet, a little spicy—with plenty of protein to keep it satisfying. I love this for summer because it’s both fresh and hearty, especially with steak hot off the grill. For another steak salad with big flavor, try my Vietnamese Shaking Beef Salad.
Why This Steak Salad Recipe Works
Although this salad has several components, you can do a lot of the prep ahead of time to make it more convenient for weeknights. Prepare the marinade and dressing, and slice the vegetables the day before. In the morning, marinate the steak. Then, at dinnertime, all you have to do is grill the steak and assemble the salads.
- Complete meal: With 39.5 grams of protein, there’s no need for a side dish.
- Perfect for summer grilling, but if it’s the dead of winter, you can cook it on the stove.
- Cooks quickly: The steak cooks in less than 15 minutes.
Ingredients You’ll Need
There are three sets of ingredients for this healthy Thai-inspired flank steak salad. See the recipe card below for the exact measurements.
Thai Steak Marinade
- Low-sodium soy sauce adds umami. Use low-sodium to reduce salt; tamari is a good gluten-free alternative if needed.
- Fish sauce for complexity
- Lime juice and zest for brightness and acidity to balance the salty and sweet ingredients
- Brown sugar or honey for a touch of sweetness
- Avocado oil or any other neutral oil helps keep the meat moist.
- Aromatics: Minced garlic cloves and freshly grated ginger
- Sriracha or chili garlic sauce gives it a little kick.
Thai Peanut Dressing
- Powdered peanut butter delivers peanut butter flavor with less fat and fewer calories. I like PBfit and PB2.
- Lime juice for acidity
- Water thins the dressing and peanut butter powder
- Low-sodium soy sauce or tamari
- Maple syrup for sweetness. I’ve been loving this sugar-free maple syrup lately if you’re trying to reduce added sugar.
- Oil: Use toasted sesame oil for a nutty flavor or avocado oil to keep it neutral.
- Sriracha or sambal oelek to make it spicy. Feel free to omit if you prefer it mild.
- Grated ginger for warmth
Steak Salad Ingredients
- Flank steak is a thin, budget-friendly cut of meat. Marinating it for hours makes it more tender.
- Neutral oil, like avocado oil, to grease the grill pan
- Vegetables: Mixed baby greens, shredded carrots, chopped English cucumbers, sliced shallots
- Herbs: Fresh cilantro and mint
- Roasted peanuts are optional, but they provide a nice crunch.
How to Make Thai Flank Steak Salad
The longer you marinate the steak, the better it will taste. However, don’t go past 8 hours, as lime juice can ruin the texture. See the recipe card at the bottom for printable directions.
- Marinate the steak: Mix all marinade ingredients in a large bowl or bag. Then, let the meat sit in the fridge for 2 to 8 hours. Before grilling, bring the steak to room temperature to help it develop a crust.
- Make the peanut dressing: Whisk all the ingredients in a small bowl.
- Grill the steak: Pat the meat dry with paper towels to remove any excess marinade, which helps it sear better. Heat a large cast-iron skillet, grill pan, or outdoor grill over medium-high heat. Cook for 5 minutes, flip it over, and cook for 6 to 7 minutes until the steak reaches medium-rare. If you prefer
your steak more done, continue cooking. Let it rest for 10 minutes before slicing to keep it juicy. - Assemble the salad: Divide the 4 vegetables between 4 bowls, and drizzle with dressing.
- Garnish: Place the steak on top of the salads and top with cilantro, mint, and peanuts.
Customize It
- Adjust the heat: You can make this salad spicier or milder by adjusting the sriracha in the marinade and the dressing.
- Seafood allergy? Try a vegan fish sauce.
- No powdered peanut butter? You can use the same amount of regular peanut butter. Just keep in mind that the nutritional info will change.
- Peanut allergy: Replace peanut butter with almond or sunflower seed butter, and leave out the chopped peanuts.
- Reduce added sugar: Use brown monk fruit or this sugar-free maple syrup in the marinade and dressing.
- Protein options: Sub hanger or skirt steak for flank. If you don’t eat red meat, use chicken thighs or shrimp. For shrimp, only marinate them for 20 minutes.
- Want to keep it vegetarian? Swap the steak for tofu, or omit both the steak and marinade and add extra vegetables. You could also add soba, vermicelli, or rice noodles to make it more filling.
- Salad greens: Replace mixed greens with romaine or little gem. Chopped cabbage would also be good if you want a heartier base that will hold up better for meal prep.
- Vegetables: Add or substitute the cucumber or carrots for avocado, edamame, bell peppers, or snap peas.
- No shallots? Use red onions.
- Herbs: If you don’t like one of the herbs, use just one or try Thai basil.
Storage
- Refrigerate the dressing, steak, mixed greens/herbs, and vegetables in separate containers. The meat will last for 3 days, and the dressing for about a week.
- How to serve the leftovers: You can eat the meat cold, reheat it in the microwave or on the stove, or let it sit at room temperature for 15 minutes. Assemble the salad, add the steak, and drizzle with dressing and peanuts.
- Freeze the cooked steak and peanut dressing for up to 3 months. You can store the dressing in one airtight container, or flash-freeze it in an ice cube tray before transferring it to a freezer-safe bag or container. The ice cube tray is perfect for individual portions. After thawing in the fridge, assemble the salad.
More Summer Salad Recipes You’ll Love
For more dinner ideas, check out these five healthy summer salad recipes that are satisfying enough to be a complete meal!
Yield: servings
Serving Size: 1 ½ cups
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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.
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To make the dressing, add all of the ingredients to a small mixing bowl and whisk until smooth. Set aside.
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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.
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To assemble the salad, add the lettuce, carrot, cucumber, and shallot in 4 shallow bowls. Drizzle with the dressing.
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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.
Last Step:
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For the nutrition calculation, I only count about 10% of the marinade since most of it is discarded after marinating and not consumed.
Serving: 1 ½ cups, Calories: 395.5 kcal, Carbohydrates: 21 g, Protein: 39.5 g, Fat: 19.5 g, Saturated Fat: 4.5 g, Cholesterol: 69.5 mg, Sodium: 563 mg, Fiber: 4.5 g, Sugar: 11 g