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Thai Steak Salad
with mango / pickled onions / peanuts

Active: 30 Total: 30

The balance of sweet, sour, savory, and spicy can be found in both the ingredients and the dressing of this Thai-inspired salad that we last featured in 2021.
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
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Thai Lime Dressing:
  • Ginger, fresh (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
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
  • Basil leaves, fresh - 1/4 cup, chopped
  • Mangos - 1, cubed
  • Oil, cooking - 1 Tbsp
  • Red curry paste - 2 tsp
  • Peanuts, roasted and unsalted - 1/2 cup

Nutrition Facts

Amount Per Serving
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% Daily Value
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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 / Basil / 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, basil, 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 / Basil / 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, basil, 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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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (27)
No ratings yet.
Gluten-free (0)
Paleo (1)
Vegetarian (9)

12 reviews

I really enjoyed this, but sadly the kids didn't which is the only reason I rated it lower.

By: Namrita
Posted: Oct 03, 2022
Diet: Vegetarian
0 Helpful

As many have said, super yummy. I actually liked the salad by itself with the steak eaten more by itself. Great flavors!

By: Liz
Posted: Oct 01, 2022
Diet: Original
0 Helpful

Good salad I wouldn't have put together on my own!

By: Sheila
Posted: Oct 01, 2022
Diet: Vegetarian
0 Helpful

I loved this!

By: Kate
Posted: Sep 27, 2022
Diet: Original
0 Helpful

Loved this one. I used some pickled onions I’d canned a couple weeks ago. Perfection.

By: Chrysti
Posted: Sep 23, 2022
Diet: Original
0 Helpful

So darn good! Might add bean sprouts and pickled carrots/radish next time

By: Rosemary
Posted: Sep 23, 2022
Diet: Original
0 Helpful