Flank Steak Salad with Thai Dressing
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Servings
4 people
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Calories
493 kcal
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Course
Main Course
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Cuisine
Thai
Flank Steak Salad with Thai Dressing
Description
This recipe begins by marinating the flank steak in a Thai dressing composed of minced garlic, grated ginger (or galangal if available), lime juice and zest, sweet chili sauce, fish sauce, and optional bird's eye chili for heat. The marinade infuses the steak with classic Thai flavors before grilling it to medium doneness, searing the outside while keeping the inside tender. Resting the steak after cooking preserves its juices.
The salad combines a variety of mixed greens including butter lettuce, kale, and mustard greens, alongside thinly sliced cucumber, carrot ribbons, shredded purple cabbage, and fresh herbs like basil, cilantro, and mint. Optional slices or cubes of avocado and mango can be added for creaminess and sweetness. Crushed peanuts sprinkled on top provide texture contrast. The steak is thinly sliced against the grain for tenderness, then arranged over the salad and drizzled with additional dressing.
This flavorful salad is well-suited for a light lunch or dinner and pairs well with lime wedges for added brightness. The combination of fresh vegetables and marinated steak offers a balanced mix of textures and flavors.
To maximize the marinade's effect, pierce the steak with a fork before marinating. Letting the steak rest under foil after grilling helps retain moisture, and slicing against the grain ensures tender bites.
Ingredients
Flank Steak
- 1 lb flank steak
Thai Salad Dressing And Steak Marinade
- 1 teaspoon ginger Galangal has a milder ginger flavour and is a traditional ingredient in Thai foods, or galangal if you can find it, grated
- 1 teaspoon garlic minced
- 2 tablespoon vegetable oil
- 2 tablespoon sweet chili sauce For the Sweet and Spicy
- 3 tablespoon lime For the Sour, grate the zest before juicing the lime for greater ease, juice and ¼ teaspoon zest
- 1 tablespoon fish sauce For the Salty
- 1-2 bird's eye chili Birds Eye Chilis are a traditional Thai source of spice. If you want to kick up the heat to a more authentic level, add in one or two of these!, optional, chopped finely; or sriracha sauce to taste
Thai Salad Vegetables
- 6 c mixed greens Butter lettuce, kale, spinach, mustard greens and other reasonably sturdy greens work well.
- 1 c cucumber thinly sliced
- 1 c carrot ribbons or thin slices
- 1 c cabbage purple; shredded
- ½ c basil roughly chopped
- ½ c cilantro
- ½ c mint
- 1 avocado optional, thinly sliced or cubed
- 1 Mango optional, thinly sliced or cubed
- ½ c peanuts crushed
- lime wedges to serve
Instructions
Dressing And Marinade
- Mix together all dressing ingredients.
Flank Steak
- Pour 3 tablespoon of dressing in a bag or bowl, poke flank steak with a fork all over and place in marinade. Massage flank steak in dressing and leave to marinate while you chop the salad ingredients. If making ahead, you can marinate this steak up to 12 hours.
- Preheat your grill to high, lightly oil grates with a BBQ basting brush and put steak on. Cook approximately 3-4 minutes each side but every grill (and thickness of flank steak) is different so pay attention to your steak, letting it sear on both sides and aim for a doneness of no more than medium to keep it from getting dry.
- Remove steak from grill, cover and let rest 10-20 minutes. Once rested, slice thinly on an angle across the grain. (Flank steak has a very defined grain compared to many other meats so you should be able to see which way the grain or "stringiness" is running. You want to cut the opposite way to make the steak pieces tender.)
Salad Assembly
- Toss all vegetables and herbs in a large bowl gently. Drizzle with half of the dressing and toss gently.
- Heap salad into bowls topping with slices of steak. Drizzle with remaining dressing and serve with lime wedges and hot sauce.
Notes
- Poke the flank steak all over with a fork before marinating to help the flavors penetrate deeply.
- After grilling, cover the steak with foil and rest it for 10 to 20 minutes to allow juices to redistribute and improve tenderness.
- When slicing, cut across the visible grain of the meat to enhance tenderness in each bite.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 493 kcal
% Daily Value*
| Calories | 493kcal | 25% |
| Carbohydrates | 29g | 10% |
| Protein | 33g | 66% |
| Fat | 29g | 45% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 552mg | 23% |
| Potassium | 1234mg | 26% |
| Fiber | 8g | 32% |
| Sugar | 15g | 30% |
| Vitamin A | 7205IU | 144% |
| Vitamin C | 74mg | 82% |
| Calcium | 100mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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