Thai-Style Steak Salad
Juicy seared steak sliced over crisp lettuce, cucumber, carrots and fresh herbs, with a bright lime and fish sauce dressing and crunchy peanuts. A high-protein dinner salad.
This steak salad is fresh, crunchy and full of big flavors. Thinly sliced seared steak sits on crisp lettuce with cucumber, carrots, jalapeño and handfuls of mint, cilantro and basil.
The dressing is inspired by Thai flavors: lime juice, fish sauce, a little sugar, garlic and chili. It is salty, sour, sweet and spicy all at once, and it makes the steak taste even better.
It is filling enough for dinner, light enough for lunch and a great way to use leftover steak.
Why You’ll Love This Recipe
- High protein and full of crunch
- Bright lime and herb flavors
- Ready in about 30 minutes
- Great with leftover steak
Ingredient Notes
Steak: Flank or skirt steak is ideal: lean, flavorful and tender when sliced thinly across the grain. Sirloin works too.
Fish sauce: Made from fermented anchovies and salt, it adds deep savory flavor. Use soy sauce if you prefer.
Herbs: Use as many fresh herbs as you can. They make this salad taste authentic and fresh.
See the recipe card below for full measurements.
How to Make Thai-Style Steak Salad
Marinate
Mix the soy sauce, oil, brown sugar and garlic, rub over the steak and marinate 30 minutes at room temperature or up to 8 hours in the fridge.
Sear the steak
Heat a cast iron skillet or grill over high heat. Cook the steak 4 to 5 minutes per side, until it reaches 130°F (54°C) for medium-rare or 140°F (60°C) for medium. Rest 10 minutes.
Make the dressing
Whisk the lime juice, fish sauce, sugar, water, garlic and sriracha until the sugar dissolves.
Slice
Slice the steak very thinly against the grain.
Assemble
Arrange the lettuce, cucumber, carrots, jalapeño and herbs on a platter. Top with the steak, drizzle with the dressing and sprinkle with peanuts.
Tips for the Best Results
- Slicing across the grain is what makes flank steak tender.
- Let the steak rest before slicing so the juices stay inside.
- Toss the warm steak slices with a spoonful of dressing for extra flavor.
- The USDA recommends 145°F (63°C) with a 3 minute rest for steaks; cook to your preferred doneness.
Common Mistakes to Avoid
| Mistake | How to fix it |
|---|---|
| Chewy steak | Slice thinly across the grain and do not overcook flank steak. |
| Wilted salad | Dress right before serving. |
| Unbalanced dressing | Taste and adjust: more lime for sour, sugar for sweet, fish sauce for salt. |
Substitutions
- Flank steak: Sirloin, skirt steak or grilled chicken thighs.
- Fish sauce: Soy sauce or tamari.
- Peanuts: Cashews or toasted sesame seeds.
What to Serve With It
- Steamed jasmine rice
- Crispy air fryer shrimp
- Mango lassi
- Cucumber salad
Storage and Reheating
Fridge: Store steak, vegetables and dressing separately for up to 3 days.
Freezer: Not recommended for the salad. Cooked steak slices freeze for up to 2 months.
Reheat: Serve the steak cold or warm it briefly in a hot skillet before topping the salad.
Tools That Make This Easier
- Cast iron grill panGives steak grill marks indoors.Check price on Amazon
- Chef's knifeSlices steak thinly across the grain.Check price on Amazon
- Salad platterShows off the colorful salad.Check price on Amazon
As an Amazon Associate I earn from qualifying purchases, at no extra cost to you.
Thai-Style Steak Salad
Juicy seared steak sliced over crisp lettuce, cucumber, carrots and fresh herbs, with a bright lime and fish sauce dressing and crunchy peanuts. A high-protein dinner salad.
Ingredients
Steak
Lime dressing
Salad
Instructions
- Mix the soy sauce, oil, brown sugar and garlic, rub over the steak and marinate 30 minutes at room temperature or up to 8 hours in the fridge.
- Heat a cast iron skillet or grill over high heat. Cook the steak 4 to 5 minutes per side, until it reaches 130°F (54°C) for medium-rare or 140°F (60°C) for medium. Rest 10 minutes.
- Whisk the lime juice, fish sauce, sugar, water, garlic and sriracha until the sugar dissolves.
- Slice the steak very thinly against the grain.
- Arrange the lettuce, cucumber, carrots, jalapeño and herbs on a platter. Top with the steak, drizzle with the dressing and sprinkle with peanuts.
Nutrition (per serving)
- Calories
- 390 kcal
- Protein
- 34 g
- Carbohydrates
- 15 g
- Total Fat
- 22 g
- Saturated Fat
- 6 g
- Fiber
- 3 g
- Sugar
- 9 g
- Sodium
- 1100 mg
Nutrition is an estimate per serving without optional sauces, calculated from standard USDA values. It will vary with brands and portion sizes.
Frequently Asked Questions
What cut of steak is best for steak salad?
Flank or skirt steak, sliced thinly across the grain. Sirloin and ribeye also work well.
What does fish sauce taste like?
On its own it is very salty and pungent, but in a dressing it adds deep, savory flavor without tasting fishy.
Can I make this salad ahead?
Prep the vegetables, dressing and steak up to 3 days ahead and store them separately. Assemble right before serving.
How do I slice against the grain?
Look for the long lines of muscle fiber running along the steak and cut across them, at a slight angle, into thin slices.
