Thai steak salad is delicious, full of fresh ingredients, and well flavored. I’m not a big salad person, but Thai steak salad has always had the right flavors to make me fall in love. I’ve had the salad at a couple Thai restaurants, my favorite being Daisy Mint. I struggle with it, because it can be pretty spicy salad and I’m no longer able to enjoy spicy food without it bothering my stomach. While in Manhattan this spring, we ate at a delicious Thai food restaurant in Chelsea and we loved the Thai steak Salad. After that meal, I was determined to recreate the salad at home.
I knew all the ingredients in the salad but I wasn’t sure how to recreate the flavors in the salad dressing. After doing some research and playing around with some recipes, I found one that worked. Now, I tried to make this salad less spicy by excluding the Serrano chiles from the dressing, but it didn’t taste right. The spiciness adds so much flavor to the salad, that I ended up trying again, with the chiles, and it made a big difference.
This salad has a TON of ingredients but all the spices and colorful veggies come together to make a truly delicious Thai steak salad.
For the Salad Dressing:
- 2 tablespoons vegetable oil
- 1 garlic clove chopped
- 2 1/2 tablespoons fresh lime juice
- 2 tablespoons Fish sauce
- 1/2 serrano chile, remove seeds and chop
- 2 tablespoons soy sauce
- 1/2 tablespoon of peeled fresh ginger, chopped
- 3 teaspoon sugar
- 1 tablespoon of chopped mint leaves
- 1 pound Flank Steak or Rib Eye (no bone) about 1 inch thick
- Vegetable oil (enough to cover steak)
- Salt and freshly ground pepper to taste
- 1 large head of baby romaine chopped
- 1/2 pound grape tomatoes, halved
- 1/2 a large cucumber—peeled and cut in half
- 1/4 large red onion, thinly sliced
- 2 green onions thinly sliced
- 1/4 cup basil leaves
- 1/4 cup cilantro leaves
- 1/2 green apple chopped
- Preheat grill.
- In a blender, combine the 2 tablespoons of vegetable oil with the lime juice, fish sauce, soy sauce, garlic, chile, ginger, sugar, and mint. Blend until well combined.
- Brush the steak with vegetable oil and season with salt and pepper. Grill over high heat until the meat is charred outside and medium inside, about 10 minutes per side. Cover in foil and let rest for 10 minutes.
- In a bowl toss the romaine with the grape tomatoes, cucumber, onion, green onion, basil, apples and cilantro leaves. Pour two-thirds of the dressing over the salad and toss. Slice the steak 1/3 inch thick across the grain and serve alongside the salad. Top steak with remaining dressing.