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Thai Steak Salad
cabbages / carrots / basil / cilantro

Active: 35 min Total: 35 min

This Thai steak salad is full of dynamic color, flavor, and textures. Prep veggies the night before for a quick and easy dinner! If you're not a steak fan, feel free to use your favorite protein. Everything will go well with this salad!

Ingredients

Servings:
4
Metric
Thai Steak Salad:
  • Flank steak (sub skirt, hangar steaks, pork chops, chicken thighs) - 1 1/2 lbs
  • Cabbage, red - 6 oz, sliced
  • Carrots, medium - 6 oz, grated
  • Cilantro, fresh - 1/4 cup, chopped
  • Romaine hearts - 2, sliced or chopped
  • Basil, fresh - 2 to 3 sprigs, thinly sliced
  • Fish sauce - 3 Tbsp
  • Lime juice - 2 Tbsp
  • Brown sugar - 1 Tbsp
  • Cooking oil - 6 Tbsp
  • Peanuts, roasted (opt) - 1/4 cup, crushed

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Steak - Season with salt and pepper and then tenderize with a fork. (Can be done up to 1 day ahead)
  2. Cabbage / Carrots / Cilantro - If prepping right before cooking, skip to make steps #1 - 2. Prep as directed. (Can be done up to 4 days ahead)
  3. Romaine hearts / Basil - Prep as directed.
  4. Make dressing - Make dressing by whisking together fish sauce, lime juice, brown sugar, and cooking oil. (Can be done up to 5 days ahead)

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Make

  1. Position top rack ~6 inches (15 cm) from broiler and preheat broiler.
  2. Place steak on a foil lined sheet pan and broil on each side for ~3 minutes for medium-rare, ~4 minutes for medium, and ~5 minutes for well-done. When steak is done, take out of oven, cover with foil and let rest for at least 5 minutes before slicing.
  3. Slice steak against the grain.
  4. Toss dressing with cabbage, carrots, cilantro, romaine, and basil. Top with sliced steak and peanuts if using.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (142)
Gluten-free (4)
Paleo (27)
Vegetarian (13)

78 reviews

Excelente mezcla de sabores. El aliño es muy rico. Sugiero la versión vegetariana del aliño aunque usen carne. Yo hice la receta vegetariana reemplazando el tofu por seitán. Además es la porción exacta.

By: Linette
Posted: Jan 08, 2020
Diet: Vegetarian
0 Helpful

Quick, easy, and delicious! Definitely keeping this one in my back pocket for a weeknight dinner when I'm pressed for time or feeling uninspired.

By: Jessica
Posted: Apr 09, 2016
Diet: Paleo
0 Helpful

Added toasted sesame seeds and siracha, so delicious

By: C
Posted: Apr 01, 2016
Diet: Vegetarian
0 Helpful

Didn't taste bad, but didn't taste great. Husband thinks it could have used chilies. Subbed lettuce for jasmine rice and made the vegetarian dressing based on feedback from other users.

By: Jessica
Posted: Feb 24, 2016
Diet: Original
0 Helpful

Nice clean eating type meal. I adjusted the dressing like others suggested and then added a bit of Sirachai.

By: JESSICA
Posted: Aug 18, 2015
Diet: Original
0 Helpful

The veggies were soggy with dressing. I would cut back on the amount of fish sauce. I grilled grass-fed flank steak and it was amaaazing.

By: Victoria
Posted: Jul 28, 2015
Diet: Original
0 Helpful