This easy Thai Steak Salad features marinated flank steak, crisp vegetables, fresh herbs, and a light peanut dressing—an ideal high-protein dinner that’s full of vibrant flavor and simple enough for weeknights.
Thai Steak Salad
This Thai Steak Salad tastes like something you’d order at a favorite restaurant, yet it’s straightforward to prepare at home. Flank steak is marinated to boost flavor, then seared until caramelized on the outside and sliced thin. The meat is served over mixed greens with crunchy vegetables, bright herbs, and a tangy, light peanut dressing. The combination is savory, slightly sweet, tangy, and a little spicy—balanced and satisfying, with plenty of protein to make it a complete meal. It’s especially lovely in warm weather when you can grill the steak and serve it hot over fresh greens.
Why This Steak Salad Works
Although the salad has several parts, you can prep ahead to make dinnertime easy. Mix the marinade and dressing and slice the vegetables the day before. Marinate the steak in the morning, then grill and assemble the salad when you’re ready to eat.
- Complete meal: With about 39.5 g of protein per serving, this salad is filling on its own.
- Great for grilling: Perfect for summer, but you can sear the steak on a hot pan indoors any time of year.
- Quick cook time: The steak sears quickly and is done in under 15 minutes once the pan or grill is hot.
Ingredients You’ll Need
This Thai-inspired steak salad is built from three groups of ingredients: a savory marinade for the steak, a creamy peanut dressing, and the salad components. Exact measurements are included in the recipe card below.
Thai Steak Marinade
- Low-sodium soy sauce for umami (use tamari if you need gluten-free).
- Fish sauce for depth of flavor.
- Fresh lime juice and zest to brighten and balance the marinade.
- Brown sugar or honey for a touch of sweetness.
- Neutral oil (such as avocado oil) to keep the meat moist.
- Aromatics: minced garlic and freshly grated ginger.
- Heat: sriracha or chili garlic sauce to taste.
Thai Peanut Dressing
- Peanut butter powder (like PBfit or PB2) for peanut flavor with less fat, or use regular peanut butter.
- Lime juice for acidity.
- Water to thin the dressing.
- Low-sodium soy sauce or tamari.
- Maple syrup (or a sugar-free alternative) for sweetness.
- Oil: toasted sesame oil for nuttiness or avocado oil for a neutral finish.
- Sriracha or sambal oelek to add spice if desired.
- Grated ginger for warm, aromatic notes.
Salad Ingredients
- Flank steak (a thin, affordable cut that becomes tender with a good marinade).
- Neutral oil to grease the pan or grill.
- Vegetables: mixed baby greens, shredded carrots, chopped English cucumber, thinly sliced shallot.
- Herbs: fresh cilantro and mint for bright, herbal contrast.
- Roasted peanuts for crunch (optional).
How to Make Thai Flank Steak Salad
Marinating the steak for longer improves flavor, but avoid exceeding 8 hours because the lime juice can start to break down the meat’s texture. Below are the core steps; detailed measurements and timings are provided in the recipe card at the bottom.
- Marinate the steak: Combine the marinade ingredients in a bowl or resealable bag, add the flank steak, and refrigerate for 2–8 hours. Bring the steak to room temperature before cooking to help it sear evenly.
- Make the peanut dressing: Whisk the peanut powder (or peanut butter), lime juice, water, soy sauce, maple syrup, oil, sriracha, and grated ginger in a small bowl until smooth. Adjust thickness with water.
- Sear or grill the steak: Pat the steak dry to remove excess marinade. Heat a cast-iron skillet, grill pan, or outdoor grill over medium-high heat and add a little oil. Cook the steak 5 minutes on the first side, flip, and cook 6–7 minutes more for medium-rare (adjust for preferred doneness). Let the steak rest 10 minutes before slicing thinly against the grain.
- Assemble the salads: Divide mixed greens, shredded carrot, chopped cucumber, and sliced shallot among bowls. Drizzle each portion with the peanut dressing.
- Finish and serve: Top salads with sliced steak, sprinkle with cilantro, mint, and chopped peanuts if desired, and serve immediately.
Customize It
- Heat level: Increase or reduce sriracha in the marinade and dressing to control spiciness.
- Allergies: For peanut allergies, swap peanut powder for almond or sunflower seed butter and omit chopped peanuts.
- Protein swaps: Try hanger or skirt steak, chicken thighs, shrimp (marinate shrimp only 20 minutes), or tofu for a vegetarian version. Add rice or noodles to bulk it up if desired.
- Greens and vegetables: Substitute romaine, little gem, or chopped cabbage for a heartier base. Add avocado, edamame, bell peppers, or snap peas to vary textures and flavors.
- Sweetener swaps: Use a sugar-free maple alternative or a natural sweetener if you want to reduce added sugar.
- Herbs: If you prefer, use just cilantro or mint, or try Thai basil for an aromatic twist.
Serving Suggestions
This high-protein steak salad works well on its own, but you can add a simple side if you like—crushed wonton chips, a light soup, or steamed rice are all good options. A crisp, quick side complements the salad without weighing it down.
Wonton Chips — 13 mins
Thai Fried Rice — 15 mins
Easy Wonton Soup — 30 mins
Shrimp Summer Rolls with Peanut Hoisin — 30 mins
Storage
- Refrigerate: Store the dressing, cooked steak, greens, herbs, and vegetables separately in airtight containers. The steak will keep for up to 3 days; the dressing can last about a week.
- Serving leftovers: Eat the steak cold, reheat briefly in a skillet or microwave, or let it come to room temperature for 15 minutes. Assemble the salad and finish with dressing and peanuts.
- Freeze: Cooked steak and peanut dressing freeze well for up to 3 months. Freeze dressing in an ice cube tray to portion; transfer cubes to a freezer bag. Thaw in the fridge before using.
More Summer Salad Recipes You’ll Love
If you enjoy light, satisfying dinners, try these other summer salads that work as complete meals:
- Thai-inspired Chicken Salad (high protein)
- Salmon Avocado Salad
- Spicy Thai Shrimp Salad
- Lobster Cobb Salad
- Grilled Chicken Caprese
Thai Steak Salad
Yield: 4 servings • Calories: 395.5 • Protein: 39.5 g • Carbs: 21 g • Fat: 19.5 g • Fiber: 4.5 g
Prep: 20 mins • Cook: 12 mins • Marinade time: 2–8 hrs • Total: about 2 hrs 32 mins (including marinade)
Ingredients
Thai Steak Marinade
- 3 tbsp low-sodium soy sauce or tamari
- 1 tbsp fish sauce
- 1 tbsp fresh lime juice
- 1 tsp lime zest
- 1 tbsp brown sugar or honey
- 1 tbsp avocado or neutral oil
- 2 garlic cloves, minced
- 1 tsp freshly grated ginger
- 1 tsp sriracha or chili garlic sauce
For the Dressing
- 1/2 cup peanut butter powder (PBfit or PB2) or 1/4–1/3 cup regular peanut butter
- 1/4 cup fresh lime juice
- 3 tbsp water (adjust to desired thickness)
- 4 tsp low-sodium soy sauce or tamari
- 4 tsp maple syrup (or sugar-free alternative)
- 1 1/2 tbsp toasted sesame oil or avocado oil
- 2 tsp sriracha or sambal oelek (optional)
- 2 tsp grated ginger
Salad
- 1 1/4 lb flank steak
- 2 tsp neutral oil for the pan
- 5 cups mixed baby greens
- 3/4 cup shredded carrot
- 1 English cucumber, chopped
- 1 shallot, thinly sliced
- 1/3 cup cilantro leaves
- 1/3 cup mint leaves
- Chopped roasted peanuts, optional
Instructions
- Combine all marinade ingredients in a bowl or bag. Add the flank steak and marinate in the refrigerator for 2 to 8 hours. Remove from the fridge about 30–60 minutes before cooking to take off the chill.
- Whisk all dressing ingredients together in a small bowl until smooth, adding water to reach your preferred consistency. Taste and adjust lime, salt, or sweetness as needed.
- Pat the steak dry and discard excess marinade. Heat a cast-iron skillet, grill pan, or outdoor grill over medium-high heat and add a little oil. Sear the steak 5 minutes on the first side without moving it, then flip and cook 6–7 minutes more for medium-rare (internal temp ~130–135°F). Cook longer for more well-done steak. Remove from heat and let rest 10 minutes.
- Divide greens, shredded carrot, cucumber, and shallot among 4 bowls. Drizzle with the peanut dressing.
- Slice the rested steak thinly against the grain and arrange on top of each salad. Scatter cilantro, mint, and peanuts over the salads and serve immediately.
Notes
For nutrition calculations, only a small portion of the marinade is counted since most is discarded. If using regular peanut butter instead of peanut powder, expect higher calories and fat.
Nutrition (per serving)
Serving: 1 1/2 cups • Calories: 395.5 kcal • Carbohydrates: 21 g • Protein: 39.5 g • Fat: 19.5 g • Fiber: 4.5 g • Sugar: 11 g • Sodium: 563 mg
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