Best 2 Thai Style Steak Salad Recipes

Tantalize your taste buds with the vibrant flavors of Thailand in this delectable Thai-Style Steak Salad. This exotic dish combines the bold and aromatic flavors of Thailand with the tender and juicy texture of grilled steak, creating a symphony of flavors that will transport you to the bustling streets of Bangkok.

The salad boasts a refreshing medley of crisp and colorful vegetables, such as cucumber, tomatoes, and red onions, which provide a delightful contrast to the savory steak. The zesty dressing, made with a blend of lime juice, fish sauce, and chili peppers, adds a delightful tang and spice that awakens your senses.

Accompanying the main salad recipe are three additional variations that offer unique flavor combinations to suit every palate. The Spicy Thai Beef Salad adds a fiery kick with the inclusion of serrano peppers and a spicy dressing. For those who prefer a more herbaceous flavor profile, the Thai Steak Salad with Herbs features a fragrant blend of basil, mint, and cilantro. And for a vegetarian option, the Tofu Steak Salad offers a delicious alternative with marinated tofu that absorbs the zesty dressing, creating a satisfying and protein-packed dish.

Each recipe in this collection provides step-by-step instructions, ensuring that you can easily recreate these Thai-inspired salads in your own kitchen. Whether you're looking for a light and refreshing lunch, a flavorful dinner, or a dish to impress your friends and family, this Thai-Style Steak Salad is sure to be a hit.

Check out the recipes below so you can choose the best recipe for yourself!

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:

Use flank steak or skirt steak: These cuts are thin and flavorful, and they cook quickly.
Marinate the steak: Marinating the steak helps to tenderize it and add flavor.
Cook the steak over high heat: This will help to create a nice char on the outside and keep the inside juicy.
Slice the steak against the grain: This will make it more tender and easier to chew.
Use fresh, flavorful ingredients for the salad: This will help to create a delicious and balanced dish.
Don't be afraid to experiment with different flavors: There are many ways to make a Thai-style steak salad, so feel free to add your own personal touch.

Conclusion:

Thai-style steak salad is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. With its bold flavors and fresh ingredients, this salad is sure to please everyone at your table. So next time you're looking for a new and exciting way to enjoy steak, give this Thai-style steak salad a try. You won't be disappointed!