New This Month

Thai-Style Steak Salad


This delicious marinated steak salad will compete with anything you get at a Thai restaurant.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, May 2006


  • 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)


  1. 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.

  2. 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.

  3. 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.

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