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thai steak salad with steak slices, avocado, mixed greens, red onion, and chopped peanuts

Thai Steak Salad Recipe

Tender steak, crisp veggies, and a bold sweet chili vinaigrette make this hearty Thai steak salad a flavor-packed meal.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Salad
Cuisine: Asian-Inspired
Servings: 6 servings
Calories: 196kcal
Author: Ruth Truett

Equipment

  • cast iron skillet
  • chef's knife
  • cutting board
  • measuring cups
  • measuring spoons
  • whisk
  • mixing bowl
  • tongs
  • 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
  • 1 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

  • Make the vinaigrette:Whisk together the avocado oil, tamari, Thai sweet chili sauce, fish sauce, lime juice and zest, garlic, ginger, honey, and sesame seeds. Add sliced jalapeño if you like extra heat.
  • Let the flavors meld (optional but recommended):If time allows, refrigerate the vinaigrette for about an hour to deepen the flavor.
  • Season the steak:In a small bowl, combine the kosher salt, black pepper, granulated garlic, granulated onion, and Chinese five spice. Pat the steak dry and season evenly on all sides.
  • Sear the steak:Heat a cast iron skillet over high heat and add a drizzle of avocado oil. Sear the steak for a few minutes per side, cooking to your preferred doneness.
  • Rest and slice:Transfer the steak to a cutting board and let it rest for at least 10 minutes. Slice thinly against the grain for maximum tenderness.
  • Assemble the salad:Arrange the greens, cucumber, tomatoes, red onion, and avocado on a large platter or bowl.
  • Finish and serve:Top with the sliced steak, drizzle generously with vinaigrette, and garnish with fresh mint, cilantro, and crushed peanuts. Serve immediately.

Notes

Limes: Some limes are juicier that others.  Add the zest and juice of 1 lime to begin. Taste, and if you think it needs more, lime juice, add more. 

Nutrition

Serving: 1serving | Calories: 196kcal | Carbohydrates: 9g | Protein: 17g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 1115mg | Potassium: 265mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 8IU | Vitamin C: 0.2mg | Calcium: 12mg | Iron: 2mg
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