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Recipe

Thai Steak Salad

By Ronne Day August/September 2014 Issue
Scott Phillips

Servings: 4

When you’re in the mood for a light-feeling yet satisfying supper, try this bright, boldly flavored salad.

Ingredients

  • 1/3 cup fresh lime juice (from 3 medium limes)
  • 2 Tbs. minced jalapeño
  • 1-1/2 Tbs. packed dark brown sugar
  • 2 tsp. fish sauce
  • 2 tsp. minced garlic
  • 2 tsp. minced fresh ginger
  • 3 Tbs. canola oil; more for the grill
  • 2 Tbs. Asian sesame oil
  • 1 lb. flank steak, cut in half lengthwise
  • Kosher salt and freshly ground black pepper
  • 1 ripe mango, cut into medium dice
  • 1/2 small red onion, thinly sliced
  • 10 oz. romaine lettuce, sliced crosswise 1 inch thick (about 9 cups)
  • 3 Tbs. chopped fresh cilantro

Nutritional Information

  • Calories (kcal) : 440
  • Fat Calories (kcal): 250
  • Fat (g): 28
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 7
  • Monounsaturated Fat (g): 14
  • Cholesterol (mg): 70
  • Sodium (mg): 570
  • Carbohydrates (g): 24
  • Fiber (g): 3
  • Protein (g): 25

Preparation

  • Combine the lime juice, jalapeño, brown sugar, fish sauce, garlic, and ginger in a small bowl. Whisk in both oils in a slow stream; set aside.
  • Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire.
  • Pat the steak dry and season well with salt and pepper. Oil the grill grate and grill the steaks, turning once, until medium rare (135°F), about 6 minutes total. Transfer to a cutting board, let rest for 5 minutes, and then thinly slice across the grain.
  • Meanwhile, in a large bowl, combine the mango, onion, lettuce, and 2 Tbs. of the cilantro. Toss with enough dressing to coat, divide the salad among 4 plates, and top with the steak. Drizzle the remaining dressing over the steak, sprinkle with the remaining cilantro, and serve.
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Reviews (3 reviews)

  • LucyMontreal | 07/30/2018

    Good if you have leftover flank steak. I added avocado and red peppers.

  • ErinNik | 07/03/2014

    I added matchstick shredded carrots for color and it was a hit with the "big" kids and little in the house. I didn't use the seeds and ribs of the jalapeno afraid it would be too spicy but after tasting it I think I could have left them and even added more without worry.

  • kkamm | 06/30/2014

    The dressing for this salad is delicious! It's full of intense flavors, and it balances well with the mango. I was expecting it to be hot but it wasn't at all. I could eat it every day.

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