Heathy Thai Steak Salad for Dinner!

If you’re anything like me, you’re looking to clean up your act a bit after indulging in all of the big family dinners, sweets, wine and too many cheese plates to mention (Brie with spicy cranberry pepper chutney, oh, where have you been all my life!), it’s time to take a step back. To evaluate. To gain control over my appetite (and appetites) for the rich foods in life. It’s time to rework my diet. But, I definitely won’t sacrifice flavor for health though! No sir. That’s where my Heathy Thai Steak Salad recipe comes in.

Diet Culture and Finding Balance

I know that the phrase, “going on a diet”, gets thrown around pretty loosely in the days before New Year’s Eve. A resolution earnestly said along with “spend more time at the gym”, “flossing regularly”, and “using eye cream”. I have tried several diets over the years with varying success, but my favorite way to eat (notice I didn’t say “diet”) is more along the lines of high protein, low carb, and very limited processed foods. Diet culture tends to create this “group-think”, that all flavorful foods must be bad. This is simply not the case. I honestly believe you need to balance the healthy with the festive! Because, we’re only human…. I know I have a lust for good chocolate and a weakness for mimosas… And baked goods… And cheesecake… and for a great high protein big/veggie filled salad!

Big Bold Flavors Make Eating Healthy Easy

This bold vegetable heavy steak salad is a very quick dish to make and completely diet friendly in my book. The flavors provide a delicious mix of salty, sweet, sour, and savory. The steak is marinated in a heady mix of fish sauce, garlic, lime juice, and spices and the salad is chock full of fresh raw vegetables. Add in a handful of roasted peanuts and it’s a completely satisfying lunch or dinner recipe. Especially when served with my Mother in Law’s Thai Noodle Salad, for a light side.  

Helpful Substitutions & Additional Toppings

I think this recipe for healthy Thai steak salad could easily be adapted to a vegetarian version, by replacing the steak with firm marinated tofu. Optional additions like roasted unsalted peanuts, toasted sesame seeds, or scallions can create even more amazing texture and flavor. For more creaminess and some healthy fats, avocado slices would be an excellent add-on. And, I have to say, the marinade/dressing is so good that it’s worth making an extra portion!  

Looking for More Health Centered Recipes?

Try these fresh and flavorful dishes for the New Year!

• Leftover Chicken or Roasted Turkey Thai Green Curry
• Simple Roasted Chicken with Fresh Thyme
• Authentic-Style Hot & Sour Soup with Chicken

Check This Out!

Want to learn more about my cooking philosophy and how I balance cooking with TV life? Check out this amazing podcast with Liren Baker, of Kitchen Confidante!

Tap for More! https://kitchenconfidante.com/creating-food-content-for-television-with-jessie-sierra-ross

Spicy Thai Inspired Steak Salad  

For the Marinade/Dressing

3 tablespoons olive oil

1/2 cup fresh lime juice

1/4 cup chopped fresh cilantro

1 tablespoon rice wine vinegar

2 tablespoons brown sugar

2 tablespoons fish sauce

2 tablespoons chili garlic sauce

2 cloves of garlic, minced  

1 1/2 pounds sirloin steak, lightly scored  

For the Salad

Note; Assemble just before grilling the steak 

1 red onion, thinly sliced

1 pint of cherry tomatoes, halved

1 English cucumber, halved and thinly sliced

1 cup of julienned carrots (a mandolin slicer is great for this!)

4 cups of mixed greens

Handful of mint

Handful of the basil

unsalted peanuts

Combine all of the marinade ingredients in a large bowl and whisk to combine. Remove half of the marinade to a small bowl and reserve for dressing your salad. Pour the remaining marinade into a large seal-able plastic bag and add your steak. Seal tightly and toss to coat.

Marinate in the refrigerator for 2-12 hours. Remove the steak and throw away the bag with the marinade.  

Preheat your grill. Grill the steak to medium rare and allow to rest 5 minutes on a board. Slice thinly across the grain.  

For the salad- layer your greens, cucumber, onion, tomatoes, and carrots on a large platter or on individual plates.    

 To assemble- place your steak slices on top of the prepared salad and thinly drizzle with the reserved marinade/dressing. Add scallions, unsalted peanuts, thai basil, and fresh mint.      

Print Recipe

Spicy Thai Inspired Steak Salad

Flank Steak is marinated in a heady mix of fish sauce, garlic, lime juice, and spices and the salad is chock full of fresh raw vegetables. Add in a handful of roasted peanuts and it’s a completely satisfying lunch or dinner.

Course: Main Course, Salad

Servings: 4

Ingredients

For the Marinade/Dressing

• 3 tablespoons olive oil
• 1/2 cup fresh lime juice
• 1/4 cup chopped fresh cilantro
• 1 tablespoon red wine vinegar
• 1 tablespoon freshly grated ginger
• 2 tablespoons brown sugar
• 2 tablespoons fish sauce
• 2 tablespoons chili garlic sauce
• 1 teaspoon ground cumin
• 2 cloves of garlic minced
• 1 1/2 pounds of flank steak lightly scored (I used sirloin because that is what was available)

For the Salad (assemble just before grilling the steak)

• 1 red onion thinly sliced
• 1 pint of cherry tomatoes halved
• 1 English cucumber halved and thinly sliced
• 1 cup of julienned carrots a mandolin slicer is great for this!
• 4 cups of torn romaine lettuce I used mixed greens

Optional Additions

• Toasted sesame seeds
• Roasted unsalted peanuts
• Avocado
• Chopped scallions
• Thai basil
• Mint

Instructions

For the Steak

• Combine all of the marinade ingredients in a large bowl and whisk to combine.
• Remove half of the marinade to a small bowl and reserve for dressing your salad.
• Pour the remaining marinade into a large seal-able plastic bag and add your steak.
• Seal tightly and toss to coat.
• Marinate in the refrigerator for up to 12 hours (I did 5 hours).
• Remove the steak and throw away the bag with the marinade.
• Preheat your grill. Grill the steak to medium rare and allow to rest 5 minutes on a board. Slice thinly across the grain.

For the Salad

• Layer your greens, cucumber, onion, tomatoes, and carrots on a large platter or on individual plates.

To Assemble

• Place your steak slices on top of the prepared salad and thinly drizzle with the reserved marinade/dressing.
• Add additional garnishes such as scallions, roasted unsalted peanuts, avocado, Thai basil or fresh mint.