Thai-Style Steak Salad
Difficulty Level: Intermediate
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Prep Time:45 Minutes
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Cook Time:PT1H45M1 Hour
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Yield:4-6 Servings
Ingredients
- Steak Marinade:
- 3 tablespoons soy sauce
- 3 tablespoons fish sauce
- 1 tablespoon oyster sauce
- 3 tablespoons coconut sugar (or brown sugar)
- 3 cloves garlic, minced
- ½ teaspoon ground coriander
- ½ teaspoon ground white pepper
- 1 skirt steak or flank steak, cut into thirds (about 1 ½ pounds)
- Dressing:
- 1 ½ tablespoons soy sauce
- 2 tablespoons fish sauce
- ¼ cup lime juice
- 1 teaspoon lime zest
- 3 tablespoons coconut sugar (or brown sugar)
- 1 Thai chile, thinly sliced
- Salad:
- ½ head iceberg lettuce torn into bite sized pieces
- 4 cups shredded cabbage
- 4 cups salad greens (mixed greens, spinach, or arugula)
- ½ red onion, thinly sliced
- 1 cup halved cherry tomatoes
- ½ cup cilantro leaves
- 2 tablespoons chopped mint leaves
- ½ cup chopped roasted peanuts
- 1 teaspoon jasmine rice grains, toasted and ground to powder
- Steak Marinade:
- 38.34g soy sauce
- 38.34g fish sauce
- 12.78g oyster sauce
- 38.34g coconut sugar (or brown sugar)
- 3 cloves garlic, minced
- 2.13g ground coriander
- 2.13g ground white pepper
- 1 skirt steak or flank steak, cut into thirds (about 1 ½ pounds)
- Dressing:
- 19.17g soy sauce
- 25.56g fish sauce
- 59.15ml lime juice
- 4.26g lime zest
- 38.34g coconut sugar (or brown sugar)
- 1 Thai chile, thinly sliced
- Salad:
- 0.5 head iceberg lettuce torn into bite sized pieces
- 946.35ml shredded cabbage
- 946.35ml salad greens (mixed greens, spinach, or arugula)
- 0.5 red onion, thinly sliced
- 236.59ml halved cherry tomatoes
- 118.29ml cilantro leaves
- 25.56g chopped mint leaves
- 118.29ml chopped roasted peanuts
- 4.26g jasmine rice grains, toasted and ground to powder
This is salad is a triple threat with the most amazing marinade, dressing, and salad blend. A little bit sweet, sour, spicy, and salty with brightness from fresh herbs and crunch of peanuts. One of the best salads on earth.
Preparation
STEP 1
For the marinade, whisk together soy sauce, fish sauce, oyster sauce, sugar, garlic, coriander, and white pepper. Toss with steak and marinate in the refrigerator for at least 30 minutes to overnight.
STEP 2
For the dressing, whisk together soy sauce, fish sauce, lime juice, lime zest, sugar, and Thai chile. Set aside.
STEP 3
Preheat grill to medium heat. Cook steak until dark grill marks appear, about 3-5 minutes per side or until an internal temperature of 135°F for medium-rare. Let rest for 10 minutes before slicing.
STEP 4
Assemble either as individual salads or as one large salad with lettuce, cabbage, greens, red onion, tomatoes, cilantro, mint, peanuts, and ground toasted rice. Drizzle dressing over the top. Slice steak against the grain and serve on top of salad. Finish with a little more dressing, peanuts, and toasted rice.
Options
Thai chiles are very spicy. If you are sensitive to spice either use less or omit it.