Thai Steak Salad Recipe

Name: Thai Steak Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 flank steak, trimmed (1 1/2 pounds); 1/2 teaspoon fresh ground black pepper; 1/4 teaspoon kosher salt; 1/4 cup fresh lime juice; 1 tablespoon brown sugar; 2 tablespoons low sodium soy sauce; 1 tablespoon fish sauce; 2 teaspoons fresh garlic, minced; 1 teaspoon sriracha sauce; 1 1/2 cups red cabbage, thinly sliced; 1 1/4 cups fresh bean sprouts; 3/4 cup carrot, julienned; 1/3 cup fresh mint leaves; 1/3 cup fresh cilantro leaves; 1/3 cup fresh basil leaf

Servings: persons

1 flank steak, trimmed (1 1/2 pounds)
1/2 teaspoon fresh ground black pepper
1/4 teaspoon kosher salt
1/4 cup fresh lime juice
1 tablespoon brown sugar
2 tablespoons low sodium soy sauce
1 tablespoon fish sauce
2 teaspoons fresh garlic, minced
1 teaspoon sriracha sauce
1 1/2 cups red cabbage, thinly sliced
1 1/4 cups fresh bean sprouts
3/4 cup carrot, julienned
1/3 cup fresh mint leaves
1/3 cup fresh cilantro leaves
1/3 cup fresh basil leaf

1
Heat a large grill pan over medium-high heat. Coat pan with cooking spray. sprinkle steak evenly with pepper and salt. Add steak to pan; cook 6 minutes each side or until desired degree of doneness. Remove steak from pan; let stand 5 minutes. Cut steak diagonally across grain into thin slices.
2
Combine juice and next 5 ingredients (through Sriracha) in a small bowl; stir with a whisk.
3
Combine cabbage and remaining ingredients in a medium bowl. Add 6 tablespoons juice mixture to cabbbage mixture; toss well. Toss steak in remaining 2 tablespoons juice mixture. Add steak to cabbage mixture; toss to combine.

122

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 15 ingredients. The key ingredients include: 1 flank steak, trimmed (1 1/2 pounds), 1/2 teaspoon fresh ground black pepper, 1/4 teaspoon kosher salt, 1/4 cup fresh lime juice, and more.

Yes, Thai Steak Salad 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.

Thai Steak Salad

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