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Thai Grilled Steak Salad

[heart_this] · Jun 24, 2019 · 2 Comments

Thai Grilled Steak Salad

Thinly sliced Thai marinated steak, in a light and fresh salad with a tasty peanut dressing!

Salads for dinner are always fun, especially when they included some grilled meat, like this Thai grilled steak salad with peanut dressing! On hot summer days I often feel like a nice light meal, rather than a heavier one, and a salad fits the bill nicely. This salad is inspired by Thai style flavours and it starts out by marinating the steaks in a tasty marinade with an amazing blend of sweet, salty, sour and spicy along with garlic and ginger, before it is grilled to perfection and sliced. The rest of the salad includes shredded lettuce, sliced cucumbers, bell peppers, and plenty of fresh herbs along with the highly addictive peanut dressing!

Thai Grilled Steak Salad
Feel free to pan sear the steaks instead of grilling them!

Thai Grilled Steak Salad
Thai Grilled Steak Salad
Thai Grilled Steak Salad
Thai Grilled Steak Salad

Thai Grilled Steak Salad
Thai Grilled Steak Salad

Thai Grilled Steak Salad

Prep Time: 20 minutes Marinate Time: 8 hours Cook Time: 10 minutes Total Time: 30 minutes Servings: 4

Thinly sliced Thai marinated steak, in a light and fresh salad with a tasty peanut dressing!

ingredients
    For the Thai style grilled teak:
  • 1 pound steaks (strip loin, flank, ribeye, etc)
  • 1 tablespoon oil
  • 1 lime, zest and juice
  • 1 tablespoon fish sauce (or soy sauce)
  • 1 tablespoon palm sugar (or brown sugar)
  • 1 tablespoon garlic, grated
  • 1 tablespoon ginger , grated (or galangal)
  • 1 birds eye chili, thinly sliced (or chili sauce)
  • For the salad:
  • 6 cups lettuce, shredded
  • 1 cup bell pepper, thinly sliced
  • 1 cup cucumber, sliced
  • 2 tablespoons mint, coarsely chopped
  • 2 tablespoons basil, coarsely chopped
  • 2 tablespoons cilantro, coarsely chopped
  • 1/4 cup peanut dressing
  • 2 tablespoons roasted peanuts, chopped
directions
    For the Thai style grilled teak:
  1. Marinate the steak in the mixture of the oil, lime juice and zest, fish sauce, palm sugar, garlic, ginger, and chili overnight in the fridge in a sealed container.
  2. Shake off any excess marinade and grill over medium-high heat until it reaches the desired level of done-ness, about 2-4 minutes per side for medium-rare.
  3. Let sit for 5 minutes before slicing thinly, against the grain.
  4. For the salad:
  5. Assemble the salad, including the steak, toss with the dressing, herbs and chopped peanuts and enjoy!
Nutrition Facts: Calories 414, Fat 28g (Saturated 8g, Trans 1g), Cholesterol 70mg, Sodium 404mg, Carbs 12g (Fiber 3g, Sugars 6g), Protein 28g

Nutrition by: Nutritional facts powered by Edamam
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30 Minute Meals, Beef, Food, Gluten-free, Low-carb, Main Course, Recipe, Salad, Thai

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Reader Interactions

Comments

  1. Jean White says

    June 28, 2019 at 6:13 pm

    Just my kind of recipe Asian, light, fresh, using ingredients I usually have on hand. My mouth watered when I saw the photo, and the actual dish did not disappoint. A perfect meal for a hot summer evening.

    Reply
  2. Amanda says

    July 7, 2019 at 12:38 pm

    Looks and sounds delish! Question…what’s a birds eye chili? Something I could replace with a jalapeño or serrano or is it totally different?

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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