Best 2 Thai Style Steak Salad Recipes

Thai style steak salad is a delectable and nutritious dish, bursting with exotic flavors that will tantalize your taste buds. This delightful salad combines the savory essence of grilled steak with a vibrant array of crisp vegetables, fragrant herbs, and a tangy dressing infused with the essence of Thailand. The secret to a great Thai steak salad lies in selecting the finest ingredients and harmonizing them to create a symphony of textures and flavors. Whether you prefer your steak rare, medium, or well-done, this versatile dish can be customized to suit your personal preferences.

Let's cook with our recipes!

THAI-STYLE STEAK SALAD

Thai-Style Steak Salad image

This delicious marinated steak salad will compete with anything you get at a Thai restaurant.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 40m

Number Of Ingredients 12

Ingredients

1/4 cup freshly squeezed lime juice
1 tablespoon soy sauce
1 tablespoon sugar
1/4 to 1/2 teaspoon red-pepper flakes
3 tablespoons vegetable oil
2 boneless rib-eye steaks (each 8 ounces and 3/4 inch thick)
Coarse salt and ground pepper
1/2 pound carrots (3 to 4 medium)
1 medium head romaine lettuce, cut crosswise into 1-inch ribbons
1/2 cup fresh mint leaves
1 cup fresh bean sprouts (optional)
1/3 cup salted peanuts, chopped (optional)

Steps:

Make marinade: In a medium bowl or liquid measuring cup, whisk together lime juice, soy sauce, sugar, red-pepper flakes, and oil. Season steaks with salt and pepper; place in a baking dish. Pour 1/4 of marinade over steaks (reserve remaining marinade); turn steaks to coat. Let steaks marinate up to 30 minutes.
In a large skillet, cook steaks on medium-high heat, turning once, 2 to 3 minutes per side for medium-rare. Transfer to a cutting board; tent loosely with aluminum foil, and let rest, 5 to 10 minutes. Slice steaks across the grain into 1/4-inch-thick slices; halve slices crosswise. Transfer to a large bowl, and toss with reserved marinade.
With a vegetable peeler, cut carrots into long ribbons. Add to steak in bowl, along with lettuce and mint; toss to combine. Divide salad among 4 shallow bowls. Sprinkle with bean sprouts and peanuts, if desired.

THAI-STYLE SIRLOIN STEAK WITH RED CURRY SAUCE AND SPICY CARROT SALAD

THAI-STYLE SIRLOIN STEAK WITH RED CURRY SAUCE AND SPICY CARROT SALAD image

Categories Beef

Yield 4 servings

Number Of Ingredients 11

Ingredients

1-1/2 lb. sirloin steak
Kosher salt and freshly ground black pepper
2 Tbs. canola oil
3 Tbs. fresh lime juice
2 Tbs. fish sauce
2 tsp. light brown sugar
6 medium carrots, peeled and grated
1/4 cup tightly packed fresh cilantro, roughly chopped
1-2 jalapeño or serrano chiles, stemmed, seeded, and finely chopped
2/3 cup canned unsweetened coconut milk
1 Tbs. Thai red curry paste

Steps:

Season the steak all over with 1-1/2 tsp. salt and 1/4 tsp. pepper. Heat 1 Tbs. of the oil in a large heavy-duty skillet over medium-high heat. Cook the steak, flipping once, until well browned outside and medium rare inside, 10 to 12 minutes total. Meanwhile, put the remaining 1 Tbs. oil, 2 Tbs. of the lime juice, 1-1/2 Tbs. of the fish sauce, and 1 tsp. of the sugar in a large bowl and whisk to combine and dissolve the sugar. Add the carrots, cilantro, and chiles and toss well to coat. When the steak is done, transfer to a large plate, loosely cover with foil, and keep warm. Return the skillet to the stovetop over medium-low heat. Add 1/3 cup water and bring to a boil, scraping with a wooden spoon to release any brown bits. Add the coconut milk, curry paste, and the remaining 1 Tbs. lime juice, 1/2 Tbs. fish sauce, and 1 tsp. sugar; cook, whisking constantly, until thickened and fragrant, 4 to 5 minutes. Season to taste with salt and pepper. Thinly slice the steak across the grain and transfer to plates. Spoon the sauce over the top and serve with the carrot salad on the side.

Tips:

For the best results, use flank steak or skirt steak for this recipe. These cuts are relatively thin and cook quickly, making them ideal for salads.
Make sure to slice the steak against the grain before cooking. This will help to tenderize the meat and make it more flavorful.
Don't overcook the steak. Medium-rare is the ideal doneness for this salad.
Use a variety of vegetables in your salad. A good combination includes tomatoes, cucumbers, onions, and bell peppers.
For a flavorful dressing, use a combination of fish sauce, lime juice, garlic, and chili peppers.
Serve the salad immediately after it is made. This will prevent the vegetables from wilting.

Conclusion:

Thai-style steak salad is a delicious and refreshing dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. With its combination of tender steak, crisp vegetables, and flavorful dressing, this salad is sure to be a hit with your family and friends.