The Best Thai Steak Salad
Get ready to tantalize your taste buds with this mouthwatering Thai Steak Salad that’ll have you craving seconds. This vibrant, flavor-packed dish combines tender, juicy steak with a symphony of fresh veggies and herbs, all tossed in a zesty, tangy dressing. Trust me, you’ll be hooked at first bite! Not only is this Thai Steak Salad an absolute flavor bomb, but it’s also a breeze to make, perfect for those busy weeknights. Plus, it’s a fantastic way to level up your salad game and impress your friends and family. So, don’t wait another minute – grab your apron and let’s whip up this masterpiece together!
Low sodium soy sauce – Adds umami and saltiness to the marinade. You can substitute with tamari for a gluten-free option. Molasses – Contributes to the deep, rich flavor of the marinade. You can substitute with dark brown sugar or honey. Minced ginger – Adds warmth and spiciness to the marinade. You can use ground ginger if fresh is unavailable. Minced garlic – Provides a robust, savory flavor. You can substitute with garlic powder if needed. Thai red chili pepper – Adds heat to the marinade. You can use serrano or jalapeno peppers as alternatives. Lime juice – Brings tanginess and brightness to the marinade. Substitute with lemon juice.
Coconut oil – Adds a subtle coconut flavor to the dressing. You can use olive oil as a substitute. Low sodium soy sauce – Provides umami and saltiness. Tamari can be used for a gluten-free option. Fish sauce – Enhances the overall flavor with its salty and savory notes. You can substitute with soy sauce or Worcestershire sauce. Brown sugar – Adds sweetness to balance the dressing. You can use regular sugar or honey as a substitute. Thai red chili pepper – Brings heat to the dressing. Serrano or jalapeno peppers can be used as alternatives. Lime zest – Adds a citrusy aroma and extra tanginess. Lemon zest can be used as a substitute. Lime juice – Provides acidity and brightness. You can use lemon juice as an alternative.
Lettuce – Offers a fresh base for the salad. You can use mixed greens, spinach, or arugula as substitutes. Red bell pepper – Adds sweetness and crunch. You can use yellow or orange bell peppers as alternatives. English cucumber – Provides a refreshing crunch. Regular cucumber can be used instead. Cilantro – Contributes a fresh, herbal flavor. If you dislike cilantro, you can use parsley. Mint – Adds a cooling and refreshing taste. Basil can be used as a substitute. Peanuts – This is optional or you can use another nut of your choice, for that extra crunch factor, or omit nuts altogether for a nut-free option.
Once the meat is marinated, this yummy Thai salad takes less than 30 minutes to whip together! The key to making this easy recipe is just giving the steak enough time to marinate and then slicing it against the grain once it’s cooked. The rest is totally foolproof! To begin, you need to infuse the meat with some flavor and tenderize it a bit. So put the steak into a ziplock bag and then whisk all the marinade ingredients together in a small bowl. Next, pour the marinade over the meat. Then seal the plastic bag and toss the steak around to cover it in the marinade. Now, put the steak in the fridge to marinate for at least 4 hours and up to overnight. While the steak is marinating, make the salad dressing by whisking all the ingredients together in a small bowl. Make sure that you combine the ingredients really well until the brown sugar is completely dissolved. Then cover the dressing with some plastic wrap and set it in the fridge until you are ready to assemble the salad. First you’ll want to preheat your grill to high heat, about 450°F to 500°F. Then, place the steak on the hot grill and cook for 2-3 minutes per side for medium-rare, or until the desired doneness is reached. Use a meat thermometer to check the internal temperature: 130°F for medium-rare, 135°F for medium, and 145°F for medium-well. Then when the meat is done, let it rest for 10 minutes before slicing it against the grain into strips. You can also use a grill pan or skillet to cook the steak. Now, it’s time to make the salad! First, put the lettuce, red bell pepper, cucumber, mint, and cilantro in a large bowl. Then pour the salad dressing over the vegetables and toss everything together until they are evenly coated. Next, transfer the salad to your serving platter and then place the sliced steak on top. Now, garnish the dish with the chopped peanuts and serve the Thai steak salad immediately to enjoy.
How To Grill Steak
Grilling a steak is a simple and delicious way to cook it. Here’s a step-by-step guide on how to grill a steak:
What Is Fish Sauce?
Fish sauce is a condiment in liquid form that comes from krill or other fish that have been coated in salt and fermented for up to two years. It is an extremely popular staple for seasoning in Southeast and East Asian Cuisine. I love fish sauce for it’s earthy and savory flavor, and it pairs incredibly well with soy sauce!
What is The Best Cut Of Steak To Use
Well if you didn’t know that I live in Canada’s “cattle country”, now you do! We have some beautiful and tasty beef here in the province of Alberta, and I find a way to enjoy most cuts of beef! Today I am using a sirloin steak, which is a top, rear cut, but there are other cuts of beef you are welcome to use. Here are some other suggestions:
Strip loin – Comes from the same loin as a sirloin but is known to be a more tender cut. Flank – A lower abdominal cut of meat, it is a lean cut and good for grilling. Ribeye – Probably the best cut of beef, also one of the most expensive, for grilling – it’s tender, juicy and known to be the “king of all steaks”.
Other Vegetables You Can Add
You can get creative with this Steak Salad! Here are some additional ingredients you may want to include in yours:
Cherry tomatoes Red Onion Avocado Bell peppers Black beans Corn Hard boiled eggs
Storage
The best way to store Thai steak salad is by separating the components and storing them individually to maintain the freshness, texture, and flavor of each ingredient. Here’s how you can store it:
Steak: Allow the cooked steak to cool to room temperature. Then, place it in an airtight container or wrap it tightly in plastic wrap or aluminum foil. Store the steak in the refrigerator for 3 to 4 days. Salad Dressing: Transfer the dressing to an airtight container or jar with a tight-fitting lid. Store it in the refrigerator for up to 5 to 7 days. Salad Components (lettuce, bell pepper, cucumber, cilantro, mint, and peanuts): Store the chopped and sliced vegetables and herbs separately in airtight containers or plastic bags. You can also use storage containers with separate compartments to keep the ingredients separate. To maintain the freshness of the lettuce and herbs, you can place a paper towel in the container or bag to absorb any excess moisture. Store the salad components in the refrigerator.
Other Delicious Salads To Try
Asian Chopped Chicken Salad Black Bean Corn Avocado Salad Summer Salad with Herbed Ricotta Kale Salad with Blueberry Vinaigrette Thai Chicken Salad Greek Salad Cowboy Pasta Salad
