Thai Steak Salad
Juicy sirloin steak strips and refreshing vegetables come together in this easy Thai Steak Salad recipe. Tossed in a zesty homemade dressing, you’ll love the layers of exciting and bold flavors in every bite!
Servings: 4
Ingredients
For the dressing:
- 3 tbsp soy sauce
- 2 tbsp brown sugar
- 2 tbsp avocado oil or other neutral oil
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 2 small garlic cloves minced
- 1 thai chili minced
For the salad:
- 1 lb sirloin steak
- salt and pepper
- 1 tbsp oil
- 5 oz mixed greens
- 1 cup grape tomatoes sliced
- 3/4 cup red onion sliced
- 1/2 cup cilantro loosely packed
- 1/4 cup fresh mint loosely packed
- 1/4 cup peanuts chopped
Instructions
- Start by making the dressing: whisk all of the ingredients together in a glass jar; or, place everything into a jar, secure a lid on top and shake to combine; set aside.
- Next, heat the oil in a cast iron skillet over medium-high heat. Season the beef with salt and pepper, then add it to the hot skillet and cook it for 3-4 minutes per side. Transfer it to a cutting board and allow it to sit for 5 minutes before slicing.
- While the steak is cooking, make the salad: add the greens to a large bowl, then top them with the tomatoes, onion, cilantro, mint, and peanuts; toss to combine. If you’re eating right away, pour half of the dressing overtop and toss again. If you’re not eating right away, skip this step so the lettuce doesn’t get soggy.
- When you’re ready to eat, divide the salad amongst 4 plates, then top it with the steak. Drizzle the remaining dressing overtop and enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving: 1g | Calories: 361kcal | Carbohydrates: 15g | Protein: 30g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 69mg | Sodium: 1190mg | Potassium: 738mg | Fiber: 2g | Sugar: 9g | Vitamin A: 979IU | Vitamin C: 20mg | Calcium: 78mg | Iron: 3mg
