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Steak Salad with Thai Dressing

July 5, 2023

Perfectly grilled flank steak in a lime, garlic, and ginger marinade is paired with a crunchy herb and red cabbage salad dressed in a peanut Thai Dressing.

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steak salad with thai dressing on a serving platter made with red cabbage, mint, cilantro, shallots and roasted peanuts
Photography by Gayle McLeod

Our Best Steak Salad Recipe

This easy Thai Beef Salad gets a dunk in a gingery umami marinade, before a quick grill over high heat. You’ll mix up a crunchy salad of shredded red cabbage and herbs with zesty Thai dressing. We often serve it on its own, or with a side of Coconut Fried Rice, Asian Cucumber Salad, or Spring Rolls.

flank steak, red cabbage, mint, cilantro, shallots, roasted peanuts and thai dressing in prep bowls

Ingredients You’ll Need For This Grilled Steak Salad

  • Flank steak – We’re always wondering what kind of steak for salad? Since we’re grilling and marinating the steak for this recipe, the best cut is flank steak. It’s a lean and textural cut of beef that takes on the flavors of marinades well (which also helps tenderize it).

  • Marinade – Grated ginger, lime zest and fresh lime juice, chili flakes, garlic, fish sauce, and soy sauce.

  • Salad – Red cabbage, roughly chopped fresh mint and cilantro, shallots, and crushed roasted peanuts.

  • Thai Salad Dressing – Our easy salad dressing has lime juice and white vinegar, for a lot of zing, and a good amount of peanut butter to balance all that acid.

fish sauce, pepper, soy sauce, vegetable oil, ginger, lime zest, lime juice, chili flakes, and garlic being whisked in a bowl
flank steak marinating in fish sauce, pepper, soy sauce, vegetable oil, ginger, lime zest, lime juice, chili flakes & garlic
marinated flank steak being cooked on a grill
grilled flank steak being sliced on a cutting board

How to Make Grilled Steak Salad

  • Make the marinade. 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.

  • Marinate the steak. Pop the marinated steak in the fridge for at least 30 minutes or up to 8 hours.

  • Grill the steak. Cook the steak over high heat until it reaches 140°F on an instant-read thermometer.

  • Rest and slice. The steak needs to rest for about five minutes before slicing it thinly against the grain. A good, sharp kitchen knife comes in handy here.

  • Make the salad. 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.

  • Garnish + serve. Sprinkle the salad with the remaining shallots, mint, and cilantro. Drizzle with the remaining dressing and garnish with the peanuts and chili flakes.
cabbage, mint, cilantro and shallots in a bowl being drizzled with thai salad dressing
steak salad with thai dressing on a serving platter made with red cabbage, mint, cilantro, shallots and roasted peanuts

How to Store Steak Salad + Tips

  • Shortcut: To make this a quicker meal, you could skip making the Thai Salad Dressing, and use any Asian-inspired dressing from the store (look for a Thai or sesame dressing).

  • Customize it: You can add so many things to make this recipe your own–fresh basil, green cabbage or lettuce, green onions or chives for the shallots, etc. It’s really just about making a delicious, crunchy, fresh salad to accompany the steak!

  • Substitution: Using crunchy peanut butter in the salad is a delicious work-around if you don’t have roasted peanuts on hand.

  • Storage: Cabbage is a sturdy vegetable, and this salad holds up well for a few days in the fridge after it is prepared. The steak can be frozen if you need to keep it longer. We usually wrap it tightly in foil and then place it inside an air-tight container in the freezer for up to three months.

steak salad with thai dressing on a serving platter made with red cabbage, mint, cilantro, shallots and roasted peanuts

More Thai Flavors From The Modern Proper

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Steak Salad with Thai Dressing

  • Serves:  6
  • Prep Time:  45 min
  • Cook Time:  15 min
  • Calories:  362

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

  1. 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.

  2. 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.

  3. 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.

Nutrition Info

  • Per Serving
  • Amount
  • Calories 362
  • Protein 37 g
  • Carbohydrates 14 g
  • Total Fat 19 g
  • Dietary Fiber 3 g
  • Cholesterol 91 mg
  • sodium 1511 mg
  • Total Sugars 6 g

Steak Salad with Thai Dressing

Questions & Reviews

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  • Ariel

    I’m confused by this recipe. What is the dressing? Is it the marinade? If so, I wouldn’t think it’s ok to put it on the salad if it had raw meat sitting in it. Do I double the marinade and is that the dressing?

    Under "Salad" in the ingredient list. It says 3/4 cup Thai salad dressing and it is a link. Click on the link to get the dressing recipe. Hope you enjoy Ariel.

  • Dana

    This recipe is delicious and easy to make. My husband loved the steak in particular. Highly recommend and am making again because flank steak was on sale.

    Thank you Dana, we are so happy you both loved it!

  • T

    I followed the marinade and salad dressing recipes exactly (both DELICIOUS), but went a different way on the salad to use up some produce lingering in the fridge and accommodate a vegetarian at the table. Made a salad of romaine, shredded carrot, shelled edamame, sliced cucumber, and radish. Will definitely make again.

    Thanks T, we are glad you loved this recipes!

  • Jenn

    I am so happy I made this. It was more delicious than I can even explain!

    Thanks Jenn, we are obsessed with this one too, so happy you enjoyed it!