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Thai Steak Salad

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
Cook Time 15 minutes
Total Time 40 minutes
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.