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.
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.