Description
This Steak Salad with Thai Dressing combines juicy flank steak with fresh vegetables, creating a flavorful summer meal.
Ingredients
Scale
- 2 tablespoons fish sauce
- 1 teaspoon freshly cracked black pepper
- 2 tablespoons soy sauce or tamari
- 2 tablespoons vegetable oil
- 1 tablespoon grated ginger
- 1 teaspoon lime zest
- 2 tablespoons fresh lime juice
- 1 teaspoon chili flakes
- 2 cloves grated garlic
- 1 pound flank steak
- 2 cups red cabbage (thinly sliced)
- 1/2 cup fresh mint (chopped)
- 1/2 cup fresh cilantro (chopped)
- 1/2 cup shallots (thinly sliced)
- 1/4 cup Thai Salad Dressing (for drizzling)
- 1/4 cup crushed roasted peanuts (for a crunchy finish)
Instructions
- Combine the marinade ingredients in a large bowl: fish sauce, black pepper, soy sauce, vegetable oil, ginger, lime zest, lime juice, chili flakes, and garlic. Add the flank steak, turning to coat thoroughly. Marinate in the refrigerator for at least 30 minutes, or up to 8 hours for optimal flavor.
- Preheat the grill to high heat. Once hot, place the marinated steak on the grill. Cook undisturbed for 5 minutes, then flip and grill for another 7 to 8 minutes, or until the steak reaches an internal temperature of 140°F. Remove from the grill, transfer to a cutting board, and let rest for 5 minutes before slicing thinly against the grain.
- Assemble the salad by placing the thinly sliced red cabbage, half of the chopped mint, half of the chopped cilantro, and half of the sliced shallots on a serving platter. Toss the salad with ¼ cup of the Thai dressing, spreading it evenly.
- Layer the sliced steak over the tossed salad. Sprinkle the remaining shallots, mint, and cilantro on top. Drizzle with the remaining Thai dressing, and finish with crushed roasted peanuts and additional chili flakes for that extra punch.
Notes
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 80 mg
Keywords: Steak Salad, Thai Dressing, Summer Meal, Flank Steak, Fresh Vegetables