If you’re looking for a new steak salad recipe, this sweet and tangy Thai steak salad is a delicious change to your usual steak salads. Often called Thai beef salad, Thai steak salad is a light and healthier steak salad option. The steak marinade in this recipe is a perfect balance of sweet and savory. The steaks are crusty on the outside and juicy on the inside. The crunchy salad is packed with lettuce, cucumbers, cherry tomatoes, and red onions. It’s then mixed in with fresh herbs and a refreshing lime, fish sauce, and palm sugar (or brown sugar) salad dressing. For those who love a little kick, Thai red chilis can be added to the salad dressing for some heat!
What you need to make this steak salad recipe
- Boneless ribeye steaks (10-12 oz each)
- fish sauce
- coconut palm sugar or brown sugar
- limes
- tomatoes
- romaine lettuce
- cucumbers
- red onions
- green onions
- mint
- black pepper
- optional: Thai red chilis and extra herbs such as cilantro and parsley
What is fish sauce and how to store it
Fish sauce is a liquid seasoning that’s made from fermented fish and salt. It has a salty, umami flavor that is hard to substitute with other seasoning sauces. Sometimes it’s replaced with soy sauce or Worcestershire sauce, however, I almost always don’t find these as good substitutes for fish sauce. For this reason, I highly recommend finding fish sauce and using it as directed in recipes. The good news is that fish sauce is actually widely available in all Asian markets and even in the Asian aisle at your local grocery stores. At the Asian market, they are usually sold in the soy sauce aisle. I’ve even seen the exact brand I love sold on Amazon!
Fish sauce is a staple seasoning in a lot of Asian recipes, especially Southeast Asian cooking. Each region has its own version of fish sauce that has slight variations in taste and saltiness. However, most fish sauce brands can pretty much be interchangeable in recipes. My personal favorite fish sauce brands are the Three Crabs fish sauce and Squid Brand fish sauce.
A new, unopened bottle of fish sauce can be stored in a cool, dry place in your pantry. However, after opening, you should keep your fish sauce in the refrigerator. It’s best to keep it in its original bottle. You want to make sure that you close the bottle cap securely or you’ll have a slightly stinky fridge. Most say that fish sauce can last forever. I don’t think my mom has ever thrown away a bottle of leftover fish sauce. However, there is usually a best by date on the bottle and I’d follow those recommendations just in case!
How to make this Thai steak salad recipe
Steak Marinade
- Prepare steak marinade by mixing 6 tablespoons fish sauce, 2 tablespoons palm sugar or brown sugar, and 2 teaspoons of cracked black pepper in a small bowl. Marinade steaks for 15-30 minutes at room temperature. Don’t marinade steaks for more than about 30 minutes or it will result in a super salty steak. You can either marinade steaks in a large container or large galloon-sized ziplock. I prefer marinading the steaks in a large ziplock bag and massaging the marinade into the steaks. Set aside.
Salad And Dressing
- Prepare salad dressing. Cut two cherry tomatoes in half or a 1/4 of a small tomato. Place tomatoes, 2 1/2 tablespoons of palm sugar or brown sugar, and optional Thai red chilis into a pestle and mortar. If you prefer a nonspicy salad dressing, you can leave out the chilis. However, if you want a slight kick, add in 1 to 2 Thai chilis to your preferred spice level. I recommend starting with 1 Thai chili and adding more as necessary. For reference, I use 2 chilis for a medium spice level. Use pestle and mortar to mash everything together until sugar as melted into tomatoes and chilis are broken into smaller pieces. Add in 6 tablespoons of lime juice (about 3 limes) and 1 tablespoon of fish sauce to the mortar. Use pestle to mix and mash everything together. Give salad dressing a taste and adjust taste to preference. Set aside.
- Prepare salad ingredients. Wash and cut romaine lettuce, cucumbers, cherry tomatoes, and red onions into small bite-sized pieces. Chop mint and green onions into small pieces. Combine all ingredients in a large salad bowl for serving.
How to cook and serve steak Salad
- When steaks are done marinating, Remove steaks from marinade and use a paper towel to remove excess marinade from steak. A dry steak helps create a nice crust on the steak when cooking. Heat up a cast iron or frying pan with a drizzle of oil and high heat. When oil is really hot, carefully add in steaks. For a steak cooked medium, cook 4 minutes on one side, flip the steak, then cook for another 2 minutes on the other side. Use a food thermometer to test readiness of steak. A medium steak should have an internal temperature of 135º F to 140º F. Adjust cooking time more or less according to your preferred steak doneness. Remove steaks from pan, cover with foil, and let rest for 5 minutes.
- After resting, cut steaks into thin slices. Mix salad dressing with salad ingredients and extra herbs. Serve with sliced steaks and enjoy!
Thai Steak Salad
Ingredients
- 2 Boneless ribeye steaks (about 10-12 oz each)
Steak Marinade
- 6 tbsp fish sauce
- 2 tbsp coconut palm sugar or brown sugar
- 2 tsp cracked black pepper
Salad Dressing
- 6 tbsp lime juice (about 3 limes)
- 1 tbsp fish sauce
- 2 cherry tomatoes or 1/4 small tomato
- 2.5 tbsp palm sugar or brown sugar
- optional: 1-5 red Thai chilis depending on spicy level preference
Salad Ingredients
- 1 package precut romaine lettuce (~9 oz bag) or ~1 head of lettuce
- 1 English cucumber or 2 Persian cucumbers
- 1 handful cherry tomatoes
- 1/4 red onion (small)
- 1 green onion
- 5-7 mint leaves
- optional: extra herbs such as cilantro and parsley
Instructions
Steak Marinade
- Prepare steak marinade by mixing 6 tablespoons fish sauce, 2 tablespoons palm sugar or brown sugar, and 2 teaspoons of cracked black pepper in a small bowl.
- Marinade steaks for 15-30 minutes at room temperature. Don't marinade steaks for more than about 30 minutes or it will result in a super salty steak. You can either marinade steaks in a large container or large galloon-sized ziplock. I prefer marinading the steaks in a large ziplock bag and massaging the marinade into the steaks. Set aside.
Salad and Salad Dressing
- Prepare salad dressing by cut two cherry tomatoes in half or a 1/4 of a small tomato. Place tomatoes, 2 1/2 tablespoons of palm sugar or brown sugar, and optional Thai red chilis into a pestle and mortar. If you prefer a non-spicy salad dressing, you can leave out the chilis. However, if you want a slight kick, add in 1 to 2 Thai chilis to your preferred spice level. I recommend starting with 1 Thai chili and adding more as necessary. For reference, I use 2 chilis for a medium spice level.
- Use pestle and mortar to mash everything together until sugar as melted into tomatoes and chilis are broken into smaller pieces. Add in 6 tablespoons of lime juice and 1 tablespoon of fish sauce to the mortar. Use pestle to mix and mash everything together. Give salad dressing a taste and adjust taste to preference. Set aside.
- Prepare salad ingredients. Wash and cut romaine lettuce, cucumbers, cherry tomatoes, and red onions into small bite-sized pieces. Chop mint and green onions into small pieces. Combine all ingredients in a large salad bowl for serving.
How to cook and serve steak salad
- Remove steaks from marinade and use a paper towel to remove excess marinade from steak. A dry steak helps create a nice crust on the steak when cooking.
- Heat up a cast iron or frying pan with a drizzle of oil and high heat. When oil is really hot, carefully add in steaks. For a steak cooked medium, cook 4 minutes on one side, flip the steak, and then cook for another 2 minutes on the other side. Use a food thermometer to test doneness of steak. A medium steak should have an internal temperature of 135º F to 140º F. Adjust cooking time more or less according to your preferred steak doneness. Remove steaks from pan, cover with foil, and let rest for 5 minutes.
- After resting, cut steaks into thin slices. Mix salad dressing with salad ingredients and extra herbs. Serve with sliced steaks and enjoy!
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