Recipes Ingredients Meat & Poultry Beef Recipes Thai-Style Steak Salad 3.0 (28) 11 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 40 mins Servings: 4 This delicious marinated steak salad will compete with anything you get at a Thai restaurant. Ingredients 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) ⅓ cup salted peanuts, chopped (optional) Directions 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. 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. 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. Rate it Print