Grilled Thai Steak Salad

Servings:
Grilled Thai Steak Salad 4.50/5 (4 votes)

I'm in love with this salad, particularly the dressing! It is amazing and surprisingly not spicy at all, even with the Serrano pepper. I ended up adding a squeeze of Sriracha to amp it up a bit. It also acts as a super quick flavor enhancer for the steak. Typically we would use a dressing as a marinade, but this time we brush it onto the steak as it cooks - works great and uses substantially less. Enjoy!

Grilled Thai Steak Salad

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 1 1/2 pound New York Strip
  • kosher salt and pepper, to taste
  • 4 cups baby mixed greens
  • 1/2 cup grape tomato, sliced in half
  • 1/4 cup radish, trimmed and thinly sliced
  • 1 cucumber, partially peeled and thinly sliced
  • 1/2 cup carrot, peeled and thinly sliced
  • 1/4 cup cilantro, torn
  • Dressing
  • 1 serrano pepper, or jalapeno, seeded and finely chopped
  • 2 cloves garlic, minced or pressed
  • 1 tablespoon cilantro, chopped
  • 1/4 teaspoon kosher salt
  • 2 teaspoons sugar
  • 2 tablespoons fish sauce
  • 3 tablespoons lime juice
  • 1 tablespoon olive oil

DIRECTIONS

  1. Heat outdoor grill to medium high. Or, use a grill pan on the stove over medium high heat.
  2. Season steak with salt and pepper.
  3. Combine dressing ingredients in the bowl of a small food processor or blender. Pulse until well blended and the cilantro is finely minced.
  4. Place steak on the grill and drizzle with dressing. Let cook 2-3 minutes. Flip and continue to cook until the steak reaches your desired degree of doneness.
  5. Meanwhile, plate greens topped with tomatoes, radishes, cucumber, carrots, and cilantro.
  6. When steak is cooked, remove from the grill and let rest for a few minutes.
  7. Cut the meat away from the bone and then into ver thin strips.
  8. Add strips of steak to the plates and drizzle with dressing.

Nutritional Information

Per Serving: Calories 447 Fat 29 Sat Fat 11 Sodium 1049 Carbs 11 Sugars 6 Fiber 2 Protein 34.

NOTES

KID NOTE: Deconstruct the plate to serve portions of steak, carrots, cucumbers, and tomatoes. Add a serving of rice or quick cooking rice noodles if necessary.

VEGETARIAN TIP: Skip the steak and increase the other salad ingredients to compensate.

GLUTEN MODIFICATIONS:  Gluten free as written.

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