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Succulent, tender, and juicy steak served with a vibrant Thai inspired salad drizzled with an umami saturated vinaigrette.

Thai Steak Salad

Succulent, tender, and juicy steak served with a vibrant Thai inspired salad drizzled with an umami saturated vinaigrette.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Servings 2

Ingredients
 

Thai Beef

  • 1 lemongrass tough outer leaves discarded, thinly sliced
  • 2 kefir lime leaves optional
  • 2 garlic cloves trimmed, minced
  • 1/2 lime juiced
  • 2 tsp fish sauce
  • 1 tsp sugar
  • 1/4 tsp freshly ground black pepper
  • 1 lb rib eye steak patted dry
  • 4 tbsp unsalted butter

Dressing

  • 2 tsp fish sauce
  • 1 tsp sugar
  • 1/2 lime juiced
  • 2 tbsp broth or stock

Toppings

  • 1/3 English cucumber diced
  • 1 lemongrass tough outer leaves discarded, thinly sliced
  • 1/2 pint gooseberries halved
  • 1 red bird’s eye chili destemmed, sliced
  • 1 shallot trimmed, peeled, minced
  • 4 sprigs fresh mint fronds only
  • Parsley optional
  • Greens optional to make this recipe stretch further

Instructions
 

  • Marinade | Add lime juice, fish sauce, sugar, garlic, freshly ground black pepper, and lemongrass into a bag. Add the steak. Shake the bag and marinate the beef for 15 minutes at room temperature.
  • Dressing | Add the fish sauce, sugar, lime juice, and stock into a bowl and mix. Set aside.
  • Steak | Set a skillet over a stove on high heat. Let the pan come to full temperature before adding butter. Remove the steak from the bag leaving behind any sediment and add the marinated steak onto the center of the skillet. Sear without disturbing the protein for at least 2 minutes on each side (edges included) or until the internal temperature of your desired doneness is reached. The visual cue that you're looking for is a dark brown crust.
    An alternative method is to bake the steak first in an oven preheated at 275°F/135°C. The goal is to go low and slow. Bake until the steak reaches an internal temperature that is 10°F/12°C below your targeted doneness. Sear in a hot pan greased with fat for 2 mins on each side. This helps to dry the surface area before searing creating a tastier crust.
  • Assemble | Add the beef into the bowl with dressing. Top with cucumbers, lemongrass, shallots, gooseberries, chilies, mint, and cucumbers. Let the beef sit for 10 minutes before slicing into strips.
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