Simple Recipes for Every Day
Steak Salad with Thai Dressing
- Serves: 6
- Prep Time: 45 min
- Cook Time: 15 min
Ingredients
Steak
- 2 tablespoons fish sauce
- ½ teaspoon freshly cracked black pepper
- ¼ cup soy sauce or tamari
- 2 tablespoons vegetable oil
- 1 teaspoon grated ginger
- 1 teaspoon lime zest
- 2 tablespoons fresh lime juice (from 1 lime)
- ½ teaspoon chili flakes, plus more for serving
- 4 cloves garlic, grated
- 2 pounds flank steak
Salad
- ¼ head red cabbage, very thinly sliced
- ¼ cup roughly chopped fresh mint
- ¼ cup roughly chopped fresh cilantro
- 2 small shallots, thinly sliced
- ¾ cup Thai Salad Dressing
- ⅓ cup crushed roasted peanuts
Ingredients
Steak
- 2 tablespoons fish sauce
- ½ teaspoon freshly cracked black pepper
- ¼ cup soy sauce or tamari
- 2 tablespoons vegetable oil
- 1 teaspoon grated ginger
- 1 teaspoon lime zest
- 2 tablespoons fresh lime juice (from 1 lime)
- ½ teaspoon chili flakes, plus more for serving
- 4 cloves garlic, grated
- 2 pounds flank steak
Salad
- ¼ head red cabbage, very thinly sliced
- ¼ cup roughly chopped fresh mint
- ¼ cup roughly chopped fresh cilantro
- 2 small shallots, thinly sliced
- ¾ cup Thai Salad Dressing
- ⅓ cup crushed roasted peanuts
Method
In a large bowl, combine the fish sauce, pepper, soy sauce, vegetable oil, ginger, lime zest, lime juice, chili flakes, and garlic. Add the steak and turn to coat well. Let marinate refrigerated for at least 30 minutes or up to 8 hours.
Preheat the grill on high. Place the steak on the grill and cook, undisturbed, for 5 minutes. Flip the steak and grill for another 7 to 8 minutes, or until the internal temperature of the steak reaches 140°F on an instant-read thermometer. Transfer to a cutting board and let rest for 5 minutes. Thinly slice the steak against the grain.
Place the cabbage, half the mint, half the cilantro, and half the shallots onto a serving platter. Toss the salad with ¼ cup of the dressing. Spread the salad out in an even layer and arrange the steak on top. Sprinkle the salad with the remaining shallots, mint, and cilantro. Drizzle with the remaining dressing and garnish with the peanuts and chili flakes.