Flatiron Steak Salad with Thai Dressing Recipe

Name: Flatiron Steak Salad with Thai Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil, plus more for brushing; 2 1/2 tablespoons fresh lime juice; 2 tablespoons Asian fish sauce; 2 tablespoons soy sauce; 1 garlic clove, quartered; 1/2 serrano chile, seeded and coarsely chopped; One 1/2-inch piece of peeled fresh ginger, coarsely chopped (about 1/2 tablespoon); 1 teaspoon sugar; Salt and freshly ground pepper; 1 pound flatiron steak or top blade steak, about 1 inch thick; 2 heads of baby romaine, leaves separated (and torn if large); 3/4 pound cherry tomatoes, halved; 1 medium cucumberpeeled, halved, seeded and sliced 1/4 inch thick; 1/2 large red onion, thinly sliced; 2 scallions, thinly sliced; 1/2 cup basil leaves; 1/2 cup cilantro leaves

Servings: persons

2 tablespoons vegetable oil, plus more for brushing
2 1/2 tablespoons fresh lime juice
2 tablespoons Asian fish sauce
2 tablespoons soy sauce
1 garlic clove, quartered
1/2 serrano chile, seeded and coarsely chopped
One 1/2-inch piece of peeled fresh ginger, coarsely chopped (about 1/2 tablespoon)
1 teaspoon sugar
Salt and freshly ground pepper
1 pound flatiron steak or top blade steak, about 1 inch thick
2 heads of baby romaine, leaves separated (and torn if large)
3/4 pound cherry tomatoes, halved
1 medium cucumberpeeled, halved, seeded and sliced 1/4 inch thick
1/2 large red onion, thinly sliced
2 scallions, thinly sliced
1/2 cup basil leaves
1/2 cup cilantro leaves

1
Light a grill.
2
In a blender, combine the 2 tablespoons of vegetable oil with the lime juice, fish sauce, soy sauce, garlic, chile, ginger and sugar and puree.
3
Season the dressing with salt and pepper.
4
Brush the steak with vegetable oil and season with salt and pepper.
5
Grill over high heat until the meat is charred outside and medium-rare within, about 5 minutes per side.
6
Transfer to a work surface and let it rest for 5 minutes.
7
Meanwhile, in a bowl, toss the romaine with the cherry tomatoes, cucumber, onion, scallions, basil and cilantro leaves.
8
Pour two-thirds of the dressing over the salad and toss.
9
Divide among 4 plates.
10
Slice the steak 1/3 inch thick across the grain and serve alongside the salad.
11
Pass the remaining dressing at the table.

459

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons vegetable oil, plus more for brushing, 2 1/2 tablespoons fresh lime juice, 2 tablespoons Asian fish sauce, 2 tablespoons soy sauce, and more.

Yes, Flatiron Steak Salad with Thai Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Flatiron Steak Salad with Thai Dressing

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