Description
A vibrant Thai Steak Salad featuring marinated flank steak grilled to perfection, served over a fresh mix of baby greens, carrot, cucumber, and herbs with a zesty, tangy dressing that combines lime, peanut butter powder, and a touch of heat. This refreshing salad balances savory, sweet, and spicy flavors for a delicious, healthy meal.
Ingredients
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)
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 and Steak
- 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
- Marinate the Steak: Combine the marinade ingredients—soy sauce, fish sauce, lime juice and zest, brown sugar, avocado oil, minced garlic, grated ginger, and sriracha—in a bowl. Add the flank steak and ensure it’s fully coated. Cover and refrigerate for 2 to 8 hours to develop flavor. Remove steak from the fridge and let it sit at room temperature for 1 hour before cooking to promote even cooking.
- Prepare the Dressing: In a small mixing bowl, whisk together PBfit peanut butter powder, lime juice, water, soy sauce, maple syrup, toasted sesame oil, sriracha, and grated ginger until smooth. Set aside to let the flavors meld.
- Cook the Steak: Remove steak from marinade and pat dry with paper towels to ensure a good sear. Discard leftover marinade. Heat a large cast iron or grill pan over medium-high heat; once hot, add 2 teaspoons of neutral oil. Place steak in pan and cook undisturbed for 5 minutes until a crust forms. Flip steak and cook another 6-7 minutes for medium-rare doneness (internal temperature 130-135°F) or adjust cooking time to preferred doneness. Remove steak and rest for 10 minutes to retain juices.
- Assemble the Salad: Divide mixed baby greens, shredded carrot, chopped cucumber, and thinly sliced shallot evenly among four bowls. Drizzle the prepared peanut lime dressing over the salad.
- Slice and Serve: Thinly slice rested steak against the grain to maximize tenderness. Arrange steak slices atop each salad bowl. Garnish with fresh cilantro, mint leaves, and optional chopped roasted peanuts for crunch and extra flavor. Serve immediately.
Notes
- Marinating the steak longer (up to 8 hours) enhances flavor but do not exceed 8 hours to avoid a mushy texture.
- Allowing the steak to reach room temperature before cooking ensures even cooking throughout.
- Patting the steak dry before cooking helps develop a better crust and prevents steaming.
- If you don’t have PBfit peanut butter powder, you can substitute with a mild peanut butter but reduce oil in dressing accordingly.
- Adjust sriracha levels in marinade and dressing based on your spice preference or omit for milder flavor.
- Resting steak after cooking is crucial for juicy and tender slices.
- Use a meat thermometer to check doneness for best results.
- This salad can be served warm or at room temperature.
- Prep Time: 20 minutes (plus marinating time of 2 to 8 hours and 1 hour before cooking)
- Cook Time: 13 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Thai
