New This Month

Thai Steak Salad

For a quick, easy, and delicious meal, make this salad for supper in under 30 minutes.

  • Servings: 4

Photography: Marcus Nilsson


  • 1/4 cup fresh lime juice
  • 1/4 cup plus 1 tablespoon vegetable oil, divided
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 1 pound skirt steak, patted dry and cut into 4 pieces
  • Coarse salt and ground pepper
  • 1 medium head romaine lettuce, leaves torn into large pieces
  • 3 medium carrots, shaved into ribbons with a vegetable peeler
  • 1 medium cucumber, cut into 1/4-inch half-moons
  • 1 cup grape tomatoes, halved
  • 1/2 cup fresh mint leaves, torn if large
  • 1/4 cup roasted, salted peanuts, chopped
  • 1 red chile, thinly sliced


  1. In a small bowl, whisk together lime juice, 1/4 cup vegetable oil, fish sauce, and sugar until sugar dissolves; set aside.

  2. Season steak with salt and pepper. In a large, heavy skillet, heat 1 tablespoon oil over high. Cook steak, 3 to 4 minutes per side for medium, flipping once. Tent with foil on a cutting board. Let rest 5 minutes.

  3. Meanwhile, in a large bowl, toss together lettuce, carrots, cucumber, tomatoes, mint, peanuts, and chile. Drizzle with dressing and toss again. Thinly slice steak against the grain and serve on salad.

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