Thai-Style Steak Salad

Prep Time:
30 mins
Total Time:
40 mins

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


  • ¼ 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 ¾ inch thick)

  • Coarse salt and ground pepper

  • ½ pound carrots (3 to 4 medium)

  • 1 medium head romaine lettuce, cut crosswise into 1-inch ribbons

  • ½ cup fresh mint leaves

  • 1 cup fresh bean sprouts (optional)

  • 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.

Related Articles