Get your taste buds ready with this bright Thai-style steak salad. Loaded with crispy veggies, tender seared steak and a zesty soy chilli lime dressing. Super delicious! Its signature balance of sweet, sour and savory flavors makes this funky salad ultra exciting.
This salad full of freshness and crunch, with salty-tart flavors and a little buzz of heat. The dressing is a mixture of lime juice, soy sauce and fish sauce that looks thin and plain when mixed, but it is actually an umami bomb that will transform your salad into more than just … a salad.
How to Make Thai-Style Steak Salad
Get ready to dig into this amazing Thai-style steak salad that’s the real deal. Picture a flavor explosion where fish sauce and soy sauce come together, bringing that salty punch and a serious depth of flavor. But hold on, the fresh lime juice steps up adding tanginess, orchestrating a zesty tango on your taste buds.
But wait, we’re not done turning up the heat! Brown sugar jumps in, balancing the saltiness and acidity of the dressing, making sure every forkful hits the right notes.
Now, let’s talk about the essentials: freshly grated garlic and chili pepper. They add an element of surprise, building up a slow and tantalizing heat in the background, turning each bite into a thrilling journey.
And what’s a star-studded dish without its entourage? Crisp cucumbers, fresh leaves, and juicy cherry tomatoes steal the show, adding a refreshing crunch and bursts of color that turn every bite into a delight.
It’s not just a salad, it’s a flavor fest that’ll leave you craving for more.
Let me guide you through the recipe with this step-by-step VIDEO.
- Use white sugar, honey or palm sugar instead of brown sugar.
- Spice: The salad might look spicier than it is because of the fiery red colored freckles, but actually, it’s fairly mild. The dressing has a warm tingle rather than the bite of spiciness, feel free to adjust the spiciness to your taste – just add the chili gradually into the dressing.
- Swap fresh chili for dried chili or crushed red pepper flakes.
- As for the dressing: You should not be able to taste any of the ingredients separately. If it’s too salty, add more lime, oil and sugar. Too sour, add more sugar. Too sweet, add more lime or fish sauce
- Add more veggies like baby corn, red cabbage, soybean sprouts, scallions, Chinese cabbage, bok choy, steamed sugar snaps, bell pepper,…
- Add more fresh herbs like Thai basil or mint.
- Swap steak for chicken or shrimp.
- Add a splash of coconut milk to the dressing for a more distinct flavor.
- Use toasted cashews, pepitas or almonds instead of peanuts.
- Serve with rice noodles, steamed sticky rice or some crusty bread.
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- Pad Thai Chicken Skewer Salad
- Roasted Zucchini and Avocado Salad with Poppy Seed Dressing
- Chicken salad with chickpeas and parmesan dressing
- 14 oz/400 g steak
- 1 tbsp vegetable oil
- 1 tbsp unsalted butter
- 2 tbsp low sodium soy sauce
- 2 tbsp toasted sesame oil
- 3 garlic cloves, grated
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 3 tbsp lime juice
- 2 tbsp fish sauce
- 1 tbsp low sodium soy sauce
- 2 tbsp toasted sesame oil
- 3-5 tbsp lime juice
- 1 tsp brown sugar
- 1 garlic clove, grated
- 1 red chili pepper, more or less to taste, deseeded & finely chopped
- 3.5 oz/100 g lettuce leaves
- 9 oz/250g cherry tomatoes, halved
- 1 cucumber, thinly sliced
- 1 red onion, thinly sliced
- ¼ cup cilantro leaves
- ¼ cup toasted peanuts
- freshly ground black pepper, for serving
- Combine the ingredients for the marinade in a shallow bowl, add steak and set aside at room temperature. Marinate for 15 minutes, flipping meat occasionally. You can marinate the steak for up to 8 hours, just chill and remove from refrigerator 20 minutes before cooking.
- In the meantime, thinly slice the red onion, cut the cherry tomatoes in half and thinly slice the cucumber. Deseed and finely chop the chili pepper.
- Combine the ingredients for the dressing. Stir well and taste, adjust as required in recipe notes. It should be a balance of tangy - sweet - salty with a hint of spiciness.
- Heat oil and butter in a skillet over medium high. Add steak and sear, undisturbed, for 3 minutes. Turn and sear for 3 minutes more. Transfer onto a plate, cover with aluminum foil and let rest for at least 3 minutes. Then cut into thin slices, against the grain.
- In the meantime, assemble the salad. In a large bowl combine the ingredients, drizzle over most of the dressing and toss. Add steak and serve immediately, drizzled with the remaining dressing and some freshly ground black pepper. Enjoy!
Amount Per Serving: Calories: 467Total Fat: 49gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 209mgSodium: 105mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 52g
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.