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Thai steak salad – – tangy and perfect for spring/summer



final salad


  • 1/2 cup freshly squeezed lime juice
  • 2 tablespoons soy sauce
  • 2 tablespoons sugar
  • 1/2 to 1 teaspoon red-pepper flakes
  • 6 tablespoons neutral vegetable oil (such as grape seed or canola)
  • 2 boneless rib-eye steaks (each 8 ounces and 3/4 inch thick)
  • Coarse salt and ground pepper
  • 1/2 pound carrots (3 to 4 medium)
  • 1 medium head romaine lettuce, cut crosswise into 1-inch ribbons
  • 1 cup fresh mint leaves
  • 1 cup fresh bean sprouts (optional)
  • 1/2 cup salted peanuts, chopped (optional)


  1. Make marinade: In a medium bowl, whisk together the lime juice, soy sauce, sugar, red-pepper flakes, and oil.
  2. 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.
  3. 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.
  4. With a vegetable peeler, cut carrots into long ribbons (if they are too long, you may want to cut the ribbons in half).
  5. Add to steak in bowl, along with lettuce and mint; toss to combine. Divide salad among four shallow bowls or serve at the table in one large serving bowl. Sprinkle with bean sprouts and peanuts, if desired.

Serves 4

marinating ribeye

Ribeye steaks marinating

mise en place

Mise en Place (all ingredients prepped and ready to go)

saute ribeye

A sautéing of the ribeye steaks in a hot skillet

cutting steak on bias

After allowing the steak to rest, cutting along the bias to reveal a medium rare finish

This is a recipe adapted from Everyday Food





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