Thai Steak Salad

The first time I tried Thai Steak Salad, I was instantly captivated by its vibrant colors and bold flavors. It was a warm summer evening, and my friends and I were gathered for a backyard barbecue. As the sun began to set, I noticed the enticing aroma of grilled steak wafting through the air, blending perfectly with the fresh scents of crisp vegetables. This dish not only satisfied my cravings but also brought everyone together around the table. With each bite, the combination of tender beef, crunchy vegetables, and the sweet and spicy tahini dressing created an explosion of flavor that had us all reaching for seconds. Since then, Thai Steak Salad has become one of my go-to recipes for summer gatherings and casual dinners alike.

What’s In This Thai Steak Salad

In creating the perfect Thai Steak Salad, I’ve carefully selected each ingredient to work in harmony. The core players like flank steak and fresh veggies bring not only flavor but also texture and nutrition. The sweet and spicy tahini dressing elevates the dish, tying all the components together beautifully.

• 1 teaspoon sesame oil: Adds a rich, nutty flavor to the dish.
• 1/2 teaspoon chili powder: Gives the salad a hint of heat.
• 1 1/3 cups raw cashews: Provide a crunchy texture and healthy fats.
• 1-2 teaspoons honey: Adds a touch of sweetness.
• 1 lime, zested: Imparts fresh citrus flavor to brighten the salad.
• 1 pound flank steak: The star protein of this dish, tender and full of flavor.
• 2 limes, juiced: Provides acidity and balances the richness of the steak.
• 2 tablespoons fish sauce: Adds umami depth and savory notes.
• 2 tablespoons ponzu sauce: A citrusy sauce that enhances the flavors.
• 2-3 tablespoons sweet Thai chili sauce: Adds sweetness and a mild kick.
• 1-2 cloves garlic, minced: Enhances flavor with its aromatic profile.
• 1 tablespoon fresh ginger, grated: Adds warmth and spice.
• 2-3 tablespoons tahini: A creamy base for the dressing that adds richness.
• 4 cups baby kale: A nutritious leafy green that holds up well in salads.
• 1 ounce frozen shelled edamame: Adds protein and texture.
• 3 carrots, shredded: Provides crunch and sweetness.
• 2 bell peppers, sliced: Adds color and nutrients.
• 1 cup fresh or frozen mango, chopped: Brings a tropical sweetness.
• 2 lemongrass stalks, chopped: Adds a refreshing citrus flavor.
• 4 green onions, chopped: Enhances the salad with fresh bite.
• 3/4 cup fresh herbs: Such as basil, cilantro, and mint for freshness.
• 4 hard-boiled eggs, chopped (optional): Adds additional protein and creaminess.
• 1/4 cup black and/or white sesame seeds, toasted: Provides a nutty finish.

Directions for Thai Steak Salad

Making Thai Steak Salad is a delightful experience. The steps are straightforward, and you’ll find yourself enjoying the process of bringing these flavors together. Follow along for a delicious result!

1. Begin by heating a small skillet over medium heat. Add the sesame oil, cashews, and chili powder. Toss well and cook for about five minutes until they are lightly toasted and browned. In the last minute of cooking, drizzle in the honey. Remove from heat and mix in the lime zest and black sesame seeds. Set this mixture aside for now.
2. Next, take your flank steak and place it into a glass Pyrex dish or a gallon-sized ziplock bag. In a glass measuring cup, whisk together the lime juice, fish sauce, ponzu sauce, sweet Thai chili sauce, garlic, and ginger. Pour about a quarter to a third of this dressing over the steak, cover or seal it, and pop it in the fridge while you prep the salad. Ideally, let it marinate for at least 15 minutes, but longer is better!
3. While the steak marinates, take a small bowl and add the tahini. Microwave it for about 15 to 20 seconds until it’s melted and smooth. Mix the melted tahini into the remaining dressing, whisking until well combined. Taste it and feel free to add more tahini or sweet Thai chili sauce to achieve your desired flavor.
4. In a large salad bowl, combine the baby kale, edamame, carrots, bell peppers, mango, lemongrass, and green onions. Toss everything together to ensure it’s evenly mixed.
5. Preheat your grill or grill pan to high heat. Once hot, sear the marinated flank steak for approximately five to eight minutes on one side. Flip it over and sear for another five minutes, or until it reaches your desired level of doneness.
6. After grilling, remove the steak and let it rest for five minutes. Slice the steak thinly against the grain and add it to the salad bowl.
7. Drizzle the dressing over the salad and sprinkle the remaining sesame seeds. Toss to coat all the ingredients well, massaging the dressing into the veggies for about one to two minutes.
8. If you’re using hard-boiled eggs, chop them and add them to the salad as well, along with the toasted cashews.
9. Serve the salad warm as a hearty meal or cover it and let it chill in the fridge until you’re ready to eat. I personally love it served warm, but it’s just as delicious cold!

Variations to Try

Don’t hesitate to get creative with Thai Steak Salad. Here are some fun variations to consider!

• Add Fruits: Incorporate seasonal fruits like avocado or pineapple for a fresh twist.
• Change the Protein: Try using grilled chicken or shrimp instead of steak for a lighter version.
• Spice it Up: If you love heat, add sliced jalapeños or a dash of hot sauce to your dressing.
• Swap Greens: Use different leafy greens like spinach for a new texture and flavor profile.
• Different Dressings: Experiment with different dressings—try a peanut sauce for a fun flavor switch!

Pairing Suggestions for Thai Steak Salad

When it comes to serving Thai Steak Salad, there are numerous delightful options to enhance your meal. Here are some ideas:

• Serve with Rice: Pair it with jasmine rice or coconut rice for a satisfying meal.
• Great for Lunch: This salad makes an excellent lunch option, providing protein and energy to keep you going.
• Picnic Perfect: It’s a fantastic dish to take along for picnics or outdoor gatherings.
• Top with Nuts: Additional chopped peanuts can add a delightful crunch and flavor contrast.
• Seasonal Variations: In the fall, consider adding roasted butternut squash for a seasonal touch.
• Easy Storage: Store leftovers in an airtight container in the fridge for up to two days.
• Warm or Cold: This salad can be enjoyed both warm and chilled, making it a versatile dish.

FAQ

Conclusion

The Thai Steak Salad is a standout dish brimming with fresh ingredients and bold flavors. It’s perfect for summer gatherings or a healthy weeknight dinner. I encourage you to try this recipe and experience the delightful combination of textures and tastes for yourself. You won’t regret it, and you’ll likely want to make it a regular part of your meal rotation!

Thai Steak Salad

The ultimate summer dish, Thai Steak Salad combines grilled flank steak, fresh veggies, and a sweet and spicy tahini dressing. This colorful, nutritious salad is perfect for warm evenings or gatherings. You'll love how easy it is to make and how delicious it tastes!

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Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Thai

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 1 teaspoon sesame oil
• 1/2 teaspoon chili powder
• 1 1/3 cups raw cashews
• 1-2 teaspoons honey
• 1 lime zested
• 1 pound flank steak
• 2 limes juiced
• 2 tablespoons fish sauce don't be afraid!
• 2 tablespoons ponzu sauce (or soy sauce but ponzu sauce is best and works better here)
• 2-3 tablespoons sweet thai chili sauce I used 3 tablespoons
• 1-2 cloves garlic, minced or grated (depending on your taste, I used 1)
• 1 tablespoon fresh ginger, grated
• 2-3 tablespoons tahini (may sub peanut butter but I loved the tahini), sesame seed paste
• 4 cups baby kale or other dark leafy green
• 1 ounce bag frozen shelled edamame defrosted and cooked for 3-5 min. in boiling water
• 3 carrots, shredded or chopped
• 2 bell peppers (red/yellow and/or orange), sliced thin
• 1 cup fresh or frozen mango, chopped into chunks
• 2 stalks lemongrass, chopped
• 4 green onions chopped
• 3/4 cup fresh herbs (cilantro and mint) I only used 1/3 cup mint
• 4 hard boiled eggs, chopped (optional)
• 1/4 cup black and/or white sesame seeds, toasted

Equipment

• Skillet
• Large Pot
• Grater
• Chef's Knife
• Frying Pan
• Whisk

Method

 

1. Begin by heating a small skillet over medium heat. Add the sesame oil, cashews, and chili powder. Toss well and cook for about five minutes until they are lightly toasted and browned. In the last minute of cooking, drizzle in the honey. Remove from heat and mix in the lime zest and black sesame seeds. Set this mixture aside for now.
2. Next, take your flank steak and place it into a glass Pyrex dish or a gallon-sized ziplock bag. In a glass measuring cup, whisk together the lime juice, fish sauce, ponzu sauce, sweet Thai chili sauce, garlic, and ginger. Pour about a quarter to a third of this dressing over the steak, cover or seal it, and pop it in the fridge while you prep the salad. Ideally, let it marinate for at least 15 minutes, but longer is better!
3. While the steak marinates, take a small bowl and add the tahini. Microwave it for about 15 to 20 seconds until it’s melted and smooth. Mix the melted tahini into the remaining dressing, whisking until well combined. Taste it and feel free to add more tahini or sweet Thai chili sauce to achieve your desired flavor.
4. In a large salad bowl, combine the baby kale, edamame, carrots, bell peppers, mango, lemongrass, and green onions. Toss everything together to ensure it’s evenly mixed.
5. Preheat your grill or grill pan to high heat. Once hot, sear the marinated flank steak for approximately five to eight minutes on one side. Flip it over and sear for another five minutes, or until it reaches your desired level of doneness.
6. After grilling, remove the steak and let it rest for five minutes. Slice the steak thinly against the grain and add it to the salad bowl.
7. Drizzle the dressing over the salad and sprinkle the remaining sesame seeds. Toss to coat all the ingredients well, massaging the dressing into the veggies for about one to two minutes.
8. If you’re using hard-boiled eggs, chop them and add them to the salad as well, along with the toasted cashews.
9. Serve the salad warm as a hearty meal or cover it and let it chill in the fridge until you're ready to eat. I personally love it served warm, but it’s just as delicious cold!

Notes

To enhance flavor, consider marinating the steak longer. Fresh ingredients make a difference, so don’t skimp on quality. Ensure a variety of textures in the salad for satisfying bites. Make sure your grill is hot for a perfect sear and juicy meat.

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Meet Lucy Bennett

I’m passionate about food that brings people together. I love creating recipes that are vibrant, flavorful, and easy to share. I’ve cooked and tested this dish in my own kitchen to make sure it works perfectly for you. Enjoy!