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!
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How To Make It
This Thai Steak Salad is so very easy. I'll give you the briefest rundown of the festivities here, but the details will live in the recipe card below. All you have to do is:
- Season and sear the steak.
- Make the vinaigrette.
- Construct you salad and add the slices of steak.
- Drizzle with dressing and enjoy!
Told ya it was easy. Good food should be just that. Simple.
Frequently Asked Questions
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 and Substitutions
- 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!
- Use any leftover salad dressing as a grill marinade!
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!
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
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.
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.
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 TikTok!
Happy Cooking!
-Rufus
Other Recipes You'll Love
Thai Beef Salad - Another Thai-inspired salad recipe but with ground beef. I love this one with it's peanut ginger dressing and the noodles! So good!
Grilled Steak Salad - Another fun steak salad recipe. I like beef and salad, can you tell? This one has an avocado ranch that will knock your socks off!
Shrimp Salad - I love, love this one. It's quick and easy with a tangy, creamy sauce that's so good! Set this out for guests and it will disappear.
Hamburger Steak - Classic comfort food in one pot. It's quick, easy, and has minimal cleanup. Not to mention, everyone will love this!
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.