Thai Steak Salad Recipe

Name: Thai Steak Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dressing:; 1/3 cup fresh lime juice (about 3 limes); 1 1/2 tablespoons brown sugar; 1 tablespoon grated peeled fresh ginger; 1 tablespoon Thai fish sauce; 1 to 2 teaspoons chile paste with garlic; Steak:; Cooking spray; 1 (1 1/2-pound) flank steak, trimmed; 1 tablespoon cracked black pepper; Salad:; 3 cups trimmed watercress (about 2 bunches); 1 cup thinly sliced red cabbage; 1 cup loosely packed fresh basil leaves; 1 cup loosely packed fresh mint leaves; 1/2 cup loosely packed fresh cilantro leaves; 1/2 cup julienne-cut carrot; 2 tablespoons finely chopped unsalted, dry-roasted peanuts

Servings: persons

Dressing:
1/3 cup fresh lime juice (about 3 limes)
1 1/2 tablespoons brown sugar
1 tablespoon grated peeled fresh ginger
1 tablespoon Thai fish sauce
1 to 2 teaspoons chile paste with garlic
Steak:
Cooking spray
1 (1 1/2-pound) flank steak, trimmed
1 tablespoon cracked black pepper
Salad:
3 cups trimmed watercress (about 2 bunches)
1 cup thinly sliced red cabbage
1 cup loosely packed fresh basil leaves
1 cup loosely packed fresh mint leaves
1/2 cup loosely packed fresh cilantro leaves
1/2 cup julienne-cut carrot
2 tablespoons finely chopped unsalted, dry-roasted peanuts

1
To prepare dressing, combine first 5 ingredients in a bowl; stir well with a whisk.
2
To prepare steak, heat a large nonstick skillet or grill pan coated with cooking spray over medium-high heat. Rub both sides of steak with pepper. Add steak to pan; cook 6 minutes on each side or until desired degree of doneness. Remove from pan; place on a cutting board. Cover loosely with foil; let stand 5 minutes. Cut steak diagonally across grain into thin slices. Place steak in a bowl. Drizzle with half of dressing, and toss well.
3
To prepare salad, combine watercress and next 5 ingredients (watercress through carrot) in a large bowl. Drizzle with remaining dressing, and toss well. Divide salad evenly among 6 plates; arrange steak evenly over salad. Sprinkle each serving with 1 teaspoon peanuts.
4
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211

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 18 ingredients. The key ingredients include: Dressing:, 1/3 cup fresh lime juice (about 3 limes), 1 1/2 tablespoons brown sugar, 1 tablespoon grated peeled fresh ginger, 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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