How to Make Thai Steak Salad with Fresh Herbs

When I’m wanting something really fresh, I can’t help but think of Southeast Asian flavors - Citrus, Cilantro, Basil, Mint and Chiles. And when it’s summer, grilling is where it’s at. This Thai Steak Salad has it all - grilled steak, tons of veggies and all the herbs.

How to Make Thai Steak Salad

This salad is very easy. It takes some prep and a few minutes of grilling and that’s it. Here’s how it goes down:

• Let the steak marinate for 30 minutes at room temperature or overnight

• Slice the veggies and herbs

• Make the dressing

• Grill the steak

• Serve

Ingredients in Thai Steak Salad

• Steak - Sirloin, skirt or flank work best but any cut of steak is fine

• Marinade - Coconut aminos, powdered ginger, granulated garlic

• Veggies & Herbs - Jicama, cucumber, peppers, carrots, green onions, cilantro

• Dressing - Coconut Milk, red curry paste, lime juice, maple syrup, avocado oil

Variations on Thai Steak Salad

• Make it vegetarian by adding crushed peanuts or almonds and tossing with rice or shiritaki noodles

• Use grilled or roasted and shredded chicken

• Grill or poach shrimp and use instead of steak

Yield: 4

Author: Christi Flaherty

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Thai Beef Salad

Prep time: 20 MinCook time: 5 MinInactive time: 30 MinTotal time: 55 Min

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Ingredients

Steak

• 1 lb thinly sliced sirloin, preferably grass-fed
• 3 tbsp coconut aminos
• 1 tsp powdered ginger
• 1 tsp garlic powder
• 1 tsp sea salt

Veggies

• 2 carrots, thinly sliced with veggie or julienne peeler
• 1 cup jicama, thinly sliced
• 4 green onions, thinly sliced
• 2 Persian or pickling cucumbers, thinly sliced
• 1 red pepper, thinly sliced

Dressing

• 1-2 tbsp red curry paste (to taste)
• 2 tbsp coconut milk, shaken well
• 2 tbsp lime juice or more to taste
• 1 tbsp maple syrup (or to taste)
• 1 tsp salt
• 2 tbsp avocado or olive oil

Garnish

• White sesame seeds
• Chopped cilantro

Instructions

1. Marinate the steak strips for 30 minutes at room temperature or overnight in the fridge.
2. Thread onto metal skewers and grill on very high heat for 2 minutes on each side.
3. Combine all the veggies and a bowl
4. Mix together the dressing ingredients starting with 1 tbsp red curry paste. Taste it and add more curry paste, maple or lime juice to get the flavor you want.
5. Arrange the steak on top of the mixed veggies and drizzle all with the dressing.
6. Sprinkle with sesame seeds and cilantro to garnish.

https://www.realfoodsanity.com/thai-steak-salad

©2024 Christi Flaherty, Flaherty Culinary Concepts and realfoodsanity.com. All Rights Reserved. No part may be reproduced, used to create a derivative work, or transmitted in any form or by any means without the written consent of the author.

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