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Thai Steak Salad

This Thai-inspired steak salad is a fresh, flavor-packed dinner that comes together in under an hour — and it tastes like something you'd order at a restaurant. Thinly sliced seared flank steak gets tossed with crisp cabbage, cucumber, radish, and apple in a punchy fish sauce and lime dressing with fresh Thai chiles. It's great for meal prep, and easy to customize with whatever crunchy veg you have on hand.

Sarah Banh
Tasty Team
Total Time

30 minutes

30 min

Prep Time

15 minutes

15 min

Cook Time

15 minutes

15 min

Thai Steak Salad
Total Time

30 minutes

30 min

Prep Time

15 minutes

15 min

Cook Time

15 minutes

15 min

Ingredients

for 4 servings

Steak

  • 1 lb flank steak
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon neutral oil

Thai Chile Dressing

  • 3 Thai chile peppers, stems removed
  • 4 garlic cloves
  • 3 tablespoons fish sauce
  • 3 tablespoons sugar
  • ¼ cup fresh cilantro, roughly chopped
  • 2 limes, juiced

Salad

  • 1 cup cherry tomatoes, halved
  • ¼ small purple cabbage, shaved thin
  • ½ english cucumber, thinly sliced
  • ½ white onion, thinly sliced
  • ½ apple, thinly sliced
  • 4 Radishes, thinly sliced
  • 3 tablespoons fresh mint leaves

For Serving

  • crushed peanut, for garnish, optional

Nutrition Info

  • Calories 339
  • Fat 13g
  • Carbs 22g
  • Fiber 3g
  • Sugar 13g
  • Protein 34g

Estimated values based on one serving size.

Preparation

  1. Remove the steak from the refrigerator and let it sit uncovered at room temperature for 15 minutes while you prepare the salad and dressing.
  2. Make the dressing: using a mortar and pestle, smash the Thai chiles and garlic to a rough paste, then add the cilantro and continue to smash until broken down. Alternatively, mince the chiles, garlic, and cilantro together on a cutting board, then transfer to a small bowl. Add the fish sauce, sugar, and lime juice, stirring until the sugar dissolves. Taste and adjust with more sugar or lime juice as needed. Set aside.
  3. In a large bowl, add the cherry tomatoes, purple cabbage, cucumber, white onion, apple, radishes, and mint. Set aside.
  4. Pat the steak dry, then season all over with the salt and pepper. If the steak is too long to fit in your pan, cut it in half crosswise.
  5. Heat a medium nonstick or cast-iron skillet over medium-high heat and add the neutral oil. When the oil begins to shimmer, add the steak. Sear for 2 to 3 minutes per side, or until an instant-read thermometer inserted into the thickest part reads 120˚F (50˚C) for medium-rare. Transfer to a cutting board and let rest for 10 minutes. If cooking in two pieces, repeat with the second piece.
  6. Slice the rested steak thinly against the grain.
  7. Add the sliced steak and dressing to the bowl of vegetables and toss well to coat. Serve topped with crushed peanuts, if desired.
  8. Enjoy!
  9. Busy? Plan your meals for the week using our exclusive meal planner tool in the Tasty app. Download now and get organized.

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Thai Steak Salad