This Thai Steak Salad is the kind of dinner that feels restaurant-worthy but is easy enough for a weeknight. The marinated flank steak is charred and caramelized on the outside, then sliced thin and served over mixed greens, crunchy vegetables, herbs, and a light peanut dressing. It has all the elements of a great big salad—savory, tangy, a little sweet, a little spicy—with plenty of protein to keep it satisfying. It’s especially good in summer with steak hot off the grill, though it works just as well cooked on the stove in winter.
Although this salad has several components, much of the prep can be done ahead of time. Prepare the marinade and dressing, and slice the vegetables the day before. In the morning, marinate the steak. At dinnertime, all that’s left is to grill the steak and assemble the salads. With 39.5 grams of protein per serving, it works as a complete meal on its own. The steak also cooks in under 15 minutes.
Thai Steak Marinade
- Low-sodium soy sauce (or tamari for a gluten-free option)
- Fish sauce
- Lime juice and zest
- Brown sugar or honey
- Avocado oil or another neutral oil
- Minced garlic and freshly grated ginger
- Sriracha or chili garlic sauce
Thai Peanut Dressing
- Powdered peanut butter (such as PBfit or PB2)
- Lime juice
- Water
- Low-sodium soy sauce or tamari
- Maple syrup
- Toasted sesame oil or avocado oil
- Sriracha or sambal oelek (optional)
- Grated ginger
Salad Ingredients
- Flank steak
- Neutral oil for greasing the grill pan
- Mixed baby greens, shredded carrots, chopped English cucumber, sliced shallots
- Fresh cilantro and mint
- Roasted peanuts (optional, for crunch)
How to Make It
Marinate the steak by mixing all marinade ingredients in a large bowl or zip-top bag. Let the meat rest in the refrigerator for 2 to 8 hours. Do not exceed 8 hours, as the lime juice can affect the texture of the meat. Before grilling, bring the steak to room temperature to help it develop a good crust.
Whisk together all peanut dressing ingredients in a small bowl. Grill the steak, then slice thin against the grain and serve over the assembled vegetables and herbs. Drizzle with peanut dressing before serving.