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Thai Steak Salad
with mango / pickled onions / peanuts

Active: 30 Total: 30
The balance of sweet, sour, savory, and spice can be found in both the ingredients and the dressing of this Thai-inspired salad that we last featured in 2019.
Smarts: Like many salad dressings used throughout Southeast Asia, this one is much thinner than dressings used in Western cooking. It's typical for the dressing to pool a bit in the bottom of the serving bowl - just toss everything together gently as you eat to get more of the flavor.
Cooking methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method.
Tags

Ingredients

Metric
Servings:
4
Thai Steak Salad:
  • Bell peppers, red - 1, thinly sliced
  • Onions, medium and red - 1/2, thinly sliced
  • Vinegar, rice - 1/2 cup
  • Water - 3/4 cup
  • Sugar - 2 tsp
  • Steak, sirloin - 1 lb, thinly sliced (sub any cut of steak)
  • Lettuce, romaine - 2 hearts, chopped
  • Cilantro leaves - 1/4 cup, chopped
  • Mangos - 1, cubed
  • Oil, cooking - 1 Tbsp
  • Red curry paste - 2 tsp
  • Peanuts, roasted and unsalted - 1/2 cup
Thai Lime Dressing:
  • Ginger (opt) - 1 tsp, grated
  • Soy sauce, low-sodium - 1 1/2 Tbsp
  • Lime juice - 1 1/2 Tbsp
  • Brown sugar - 2 tsp
  • Fish sauce - 1 tsp (sub soy sauce)
  • Oil, toasted sesame - 1 tsp

Nutrition Facts

Amount Per Serving
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Choose Cooking Method

Prep

  1. Bell peppers / Onions - (If prepping right before cooking, get grill heating first.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Pickle onions - Combine vinegar, water, sugar, and sliced onions. (The onions should be mostly covered with liquid, so add some more water if needed. You’ll drain it off before using onions in the salad.) (Can be done up to 5 days ahead)
  3. Make dressing - Grate ginger. Combine with soy sauce, lime juice, brown sugar, fish sauce, and toasted sesame oil. Taste and adjust flavor to your liking. Add more lime juice if you’d like it tarter or sugar if you’d like it sweeter. (Can be done up to 5 days ahead)
  4. Steak - Tenderize and season with some salt and pepper. (Can be done 1 day ahead)
  5. Lettuce / Cilantro / Mangos - Prep as directed. Store separately.

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Make

  1. Heat grill to 500F / 260C, keeping one part of the grill with direct heat and one part with indirect heat. Clean grates and brush with cooking oil.
  2. Rub steak on both sides with curry paste.
  3. Sear steak for ~4 minutes on each side over direct heat with the lid closed. Move steak to indirect heat and continue cooking until it reaches desired level of doneness. Medium-rare: 130F (54C) degrees (~3 minutes); Medium: 140F (60C) degrees (~6 minutes); Well-done: 160F (71C) degrees (~10 minutes).
  4. Transfer steak to a cutting board and let rest, covered, while preparing the rest of the salad.
  5. Drain vinegar off onions. The pickled onions will be sour, so if you’d like them to have a milder flavor, rinse them with cool water.
  6. Slice steak against the grain.
  7. Toss lettuce with bell peppers, onions, cilantro, and mangos. Add half the dressing and toss to combine.
  8. Top salads with steak and peanuts. Add more dressing if you’d like. Enjoy!

Prep

  1. Bell peppers / Onions - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Pickle onions - Combine vinegar, water, sugar, and sliced onions. (The onions should be mostly covered with liquid, so add some more water if needed. You’ll drain it off before using onions in the salad.) (Can be done up to 5 days ahead)
  3. Make dressing - Grate ginger. Combine with soy sauce, lime juice, brown sugar, fish sauce, and toasted sesame oil. Taste and adjust flavor to your liking. Add more lime juice if you’d like it tarter or sugar if you’d like it sweeter. (Can be done up to 5 days ahead)
  4. Steak - Thinly slice steak against the grain. Tenderize and season with some salt and pepper. (Can be done 1 day ahead)
  5. Lettuce / Cilantro / Mangos - Prep as directed. Store separately.

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Make

  1. Drain vinegar off onions. The pickled onions will be sour, so if you’d like them to have a milder flavor, rinse them with cool water.
  2. Heat a wok over medium-high heat. Add cooking oil and then curry paste to heated oil. Cook curry paste for 30 seconds (it will start to release flavor). Add steak and saute just until steak is tender and cooked to your liking, 3 to 5 minutes.
  3. Taste steak and season with some additional salt and pepper if needed.
  4. Toss lettuce with bell peppers, onions, cilantro, and mangos. Add half the dressing and toss to combine.
  5. Top salads with steak and peanuts. Add more dressing if you’d like. Enjoy!

Nutrition Facts

Amount Per Serving
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Increase your nutrition smarts


Reviews

Ratings

Original (34)
Gluten-free (3)
Paleo (3)
Vegetarian (16)

Most Helpful

This was absolutely delicious, as good as any Thai restaurant meal and I enjoy Thai food. In fact, I am amazed that I could make something that was comparable. Hats off to whomever created the recipe.

By: June
Posted: Aug 06, 2021
Diet: Original
1 Helpful

25 reviews

Not super curry-y I was worried it would be too spicy but it was perfect. The mangos add so much.

By: Caitlin
Posted: Sep 12, 2021
Diet: Vegetarian
0 Helpful

The flavors were very good, but this took me over an hour to prepare.

By: Sarina
Posted: Aug 25, 2021
Diet: Vegetarian
0 Helpful

Favorite salad on the website!

By: Colleen
Posted: Aug 24, 2021
Diet: Paleo
0 Helpful

The pickled onions were SO good! I have heartburn after eating raw onions. The vinegar must have neutralized the offending compound(s) . I'm making them this way from now on! The rest of the salad was very flavorful.

By: Laurie
Posted: Aug 24, 2021
Diet: Vegetarian
0 Helpful

This is one of my Cooksmarts faves and I’m always so happy to see it on the menu. It’s the perfect mix of flavors and textures, easy to put together, and healthy!

By: Melissa
Posted: Aug 19, 2021
Diet: Original
0 Helpful

Really liked this one. Kids didn't though, unfortunately.

By: stephanie
Posted: Aug 17, 2021
Diet: Vegetarian
0 Helpful