Thai Steak Salad is tender, grilled cuts of steak with a beyond delicious, savory, salty, spicy, kind of sweet vinaigrette served on top of a bed of lovely greens and fresh veggies. Not only is this a stunner of a salad, but it's good for you! Great protein, healthy fats, and a ton of fresh veg. You can't go wrong!
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If you're in the mood for a good, hearty salad, I have a ton! My Greek Salmon Salad and Grilled Steak Salad are always at the top of our list!
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This Thai Steak Salad is one of my favs. I know I say that a lot, but give me a perfect cooked steak, a pile of beautiful greens, and a Thai-style vinaigrette and I'm drooling. The flavors, the colors, and the textures of this wonderfully savory salad are to die for. I keep this one on rotation pretty often.
Not only is this salad absolutely delicious, it comes together in no time. Season and sear the steaks, chop the veg, and make a quick vinaigrette and it's done! Everything comes together in less than 30 minutes. Easy.
Make this steak salad for your weekly meal prep, for dinner with friends, or for when you need a tasty meal on the table that takes next to no time. No matter when or where you serve it, you cannot go wrong!
ingredients
- Steak
- Red Onion
- Cucumbers
- Tomatoes
- Mixed Salad Greens
- Avocado
- Fresh Mint and Cilantro Leaves
- Peanuts
- Avocado Oil
- Lime Juice and Zest
- Fish Sauce
- Tamari or Soy Sauce
- Thai Sweet Chili Sauce
- Garlic
- Ginger
- Honey or Hot Honey
- Toasted Sesame Seeds
- Kosher Salt and Fresh Ground Pepper
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how to make a thai steak salad
the steak
To begin our Thai Steak Salad, let's start with the steak. I like to season mine and let it come up to temperature on the counter top while I prep everything else. Not only does this let the flavor of our seasoning blend get into the meat, but it also allows the beef to get rid of the chill from the fridge - an essential step in grilling the perfect steak.
In a small mixing bowl, combine the granulated garlic and onion, the kosher salt, fresh ground pepper, and the Chinese 5 spice. Sprinkle this seasoning blend evenly over the steak and set it aside.
When you're ready to cook the steak, bring the cast iron skillet up to a high heat on the stovetop. Add a little avocado oil to the skillet and sear the steak on both sides. I like my steaks rare to medium-rare, so this step takes just a few minutes for me. Cook the steak to your liking.
Let the steak rest at least 10 minutes and then slice it against the grain.
the dressing
The dressing for our Thai Steak Salad is absolutely incredible. It's tangy, salty, and savory with a touch of spice and sweet to balance everything out. These are the quintessential Thai flavors and why people love Thai food so much.
To make the salad dressing, whisk together the avocado oil, tamari, chili sauce, fish sauce, lime juice and zest, garlic, ginger, honey, and sesame seeds. If you like spicy things, add in a few sliced jalapeños or serranos. I love spice, so I definitely throw some peppers in the mix.
If you have time, allow this dressing to sit in the fridge for at least an hour to let the flavors get to know one another.
the salad
The salad is just a chop and a dice of a few simple veggies. It's nothing complicated and you can use what ever salad ingredients you love.
For this Thai Steak Salad, I love using a variety of mixed greens and arugula. I keep the rest pretty simple - cucumbers, tomatoes, red onion with a few pieces of creamy avocado cubes are perfect here.
I love, love, loveeeeeee throwing in a little fresh mint and cilantro at the end. These wonder herbs brighten up the salad in a way that no other can. If you have some, throw them in. It's a game changer!
recipe frequently asked questions
What other proteins would work for this Thai salad recipe?
This salad is so good, but you can customize the proteins until the cows come home. Other protein options include:
Chicken - Grilled, Rotisserie, Cut Up Chicken Nuggets
Pork - Cooked Ground or Pork Tenderloin
Seafood - Shrimp, Salmon, Your Favorite Grilled Fish
Beef - Ground Beef
Any and all of these would be fantastic options!
What is Chinese 5 Spice Powder and what is in it?
Chinese 5 Spice Powder is a wonderfully flavorful spice blend that I am obsessed with. I can't think of another blend that packs so much flavor. In general, it contains cinnamon, star anise, fennel seeds and cloves. Some varieties may contain Sichuan pepper. You don't need a lot, but it's an incredible tool to keep in your arsenal. You can buy it anywhere or make it yourself!
What is fish sauce?
Stay with me. Fish sauce is a wonderfully salty condiment made from fermented fish. Stay with me. It is an incredible ingredient and gives recipes a certain salty flavor that cannot be duplicated. It is not fishy at all, but is something I consider to be a fridge staple. Get some, use it, and you'll see why I can't live without it.
What cut of steak do I use for this grilled Thai Steak Salad?
You use whatever your heart tells you to use. I am a huge ribeye girl, but for this recipe I grabbed skirt steak. If you love a sirloin, use that! Feeling a little fancy? Grab a filet! You absolutely cannot go wrong!
variations
- You can customize the proteins in this easy Thai Steak Salad to your liking. Anything from rotisserie chicken to grilled shrimp or leftover pork tenderloin would be fantastic!
- Use whatever salad veggies you like. I kept the veggies pretty simple here, but throw in whatever you like and what you have on hand! Sliced bell peppers, carrot, celery, pickled veggies are just a few ideas. Go wild. Let me know if you find something I need to add to mine!
tips and tricks
- Do not grill the steak straight from the fridge. Let it set out on the counter top at least 30 minutes before cooking.
- Cook the steak to your liking. Make sure to remove it from the skillet or grill a few minutes before you reach your preferred doneness. Carryover cooking will bring the steak's final cooking temp up a bit.
- Slice the steak against the grain to ensure the most tender result.
- Let the vinaigrette hang out in the fridge for at least an hour to let the flavors meld.
- This Thai Steak Salad is wonderful as a meal prep option. Divide everything into separate meal prep containers, keep the vinaigrette in a small salad dressing containers, and you have lunch ready for the week!
Storage and Leftover Instructions
- I like to keep salad leftovers stored separately in the fridge. Tossing the ingredients together will cause the greens and veggies to breakdown much faster.
- If stored separately, the salad leftovers will last 3-4 days.
- If stored combined and tossed with the dressing, the salad will stay good 1-2 days.
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If you guys make this Thai Steak Salad, be sure to leave a comment and/or give this recipe a rating in the recipe card below! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments! And, as always, be kind. I'm only human.
Recipe
Thai Steak Salad Recipe
Equipment
- salad bowls
Ingredients
The Steak
- 1 lb skirt steak
- 1 teaspoon kosher salt
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- ½ teaspoon Chinese 5 spice
- ½ teaspoon fresh ground pepper
The Dressing
- ¼ cup Thai sweet chili sauce
- 2 tablespoon avocado oil
- 2 tablespoon tamari or soy sauce
- 2 tablespoon fish sauce
- 2 cloves garlic, minced or grated
- 1 tablespoon fresh ginger, grated
- 1 tablespoon toasted sesame seeds
- 2-3 teaspoon honey
- juice and zest of 1 lime see note below
- sliced jalapeño, to taste optional
- kosher salt and fresh ground pepper, to taste
The Salad
- mixed salad greens
- Persian cucumbers, sliced
- red onion, thinly sliced
- cherry tomatoes, halved
- avocado, cubed
- fresh mint and cilantro leaves, for serving
- crushed peanuts, for serving optional
Instructions
The Steak
- In a small mixing bowl, combine the granulated garlic and onion, the kosher salt, fresh ground pepper, and the Chinese 5 spice. Sprinkle this seasoning blend evenly over the steak and set it aside.
- Bring the cast iron skillet up to a high heat on the stovetop. Add a little avocado oil to the skillet and sear the steak on both sides. I like my steaks rare to medium-rare, so this step takes just a few minutes for me. Cook the steak to your liking.
- Let the steak rest at least 10 minutes and then slice it against the grain.
The Vinaigrette
- Whisk together the avocado oil, tamari, chili sauce, fish sauce, lime, garlic, ginger, honey, and sesame seeds. If you like spicy things, add in a few sliced jalapeños or serranos.
- If you have time, allow this dressing to sit in the fridge for at least an hour to let the flavors get to know one another.
The Salad
- Layer the salad ingredients to your liking. Top with the sliced steak and drizzle with the vinaigrette. Add fresh mint and cilantro and enjoy!
Notes
Nutrition
Thank you!
I am so incredibly happy that you are here! I hope you try my Thai Steak Salad recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or YouTube! And, please leave a comment or star rating below. I absolutely love seeing each and every one of your kitchen masterpieces. It makes my heart so happy! And, as always, if you ever have any questions about any of my recipes, please don't hesitate to contact me!
Happy Cooking!
-Rufus
Rufus for Real is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. I may earn a commission, with no additional cost to you, if you purchase through those links.
Rufus for Real is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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David Samuelson says
This is my new favorite meal prep salad. I use chicken sometimes, but the dressing is amazing. Also like to add a bunch of jalapeno.