Thai-Style Flank Steak Salad Recipe

Name: Thai-Style Flank Steak Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound flank steak; 2 tablespoons light soy sauce; Juice of 2 limes; 2 tablespoons Asian fish sauce; 1 tablespoon dark brown sugar; 1 teaspoon tomato paste; 1 teaspoon green curry paste; 1 teaspoon minced garlic; 1 shallot, minced (1 tablespoon); 2 tablespoons vegetable oil; 2 tablespoons finely chopped cilantro; 1 tablespoon extra-virgin olive oil; 1/2 pound mixed baby greens

Servings: persons

1 pound flank steak
2 tablespoons light soy sauce
Juice of 2 limes
2 tablespoons Asian fish sauce
1 tablespoon dark brown sugar
1 teaspoon tomato paste
1 teaspoon green curry paste
1 teaspoon minced garlic
1 shallot, minced (1 tablespoon)
2 tablespoons vegetable oil
2 tablespoons finely chopped cilantro
1 tablespoon extra-virgin olive oil
1/2 pound mixed baby greens

1
Light a grill.
2
Rub the flank steak with the soy sauce.
3
Cover and marinate at room temperature while you make the dressing.
4
In a small bowl, whisk the lime juice with the fish sauce and brown sugar until the sugar dissolves.
5
Whisk in the tomato paste, curry paste, garlic and shallot.
6
Pat the steak dry with paper towels and rub each side with the vegetable oil.
7
Grill the steak over high heat, rotating it 90 degrees halfway through, until browned with crosshatch marks, about 3 minutes.
8
Flip the steak and grill until an instant-read thermometer inserted in the thickest part registers 125 for medium rare, about 4 minutes.
9
Transfer the steak to a work surface and let stand for 3 minutes.
10
Thinly slice the steak crosswise against the grain.
11
Add the cilantro to the dressing.
12
In a medium bowl, whisk 2 tablespoons of the dressing with the olive oil; add the greens and toss well.
13
Mound the salad on plates.
14
In the same bowl, toss the steak with another 2 tablespoons of the dressing.
15
Arrange the steak on the greens and serve, passing the remaining dressing at the table.

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 pound flank steak, 2 tablespoons light soy sauce, Juice of 2 limes, 2 tablespoons Asian fish sauce, and more.

Yes, Thai-Style Flank 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.

That's it — enjoy your meal!

Thai-Style Flank Steak Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions