This Thai Steak Salad is the kind of dinner that feels restaurant-worthy but is easy enough for a weeknight. The marinated flank steak is charred and caramelized on the outside, then sliced thin and served over mixed greens, crunchy vegetables, herbs, and a light peanut dressing. It has all the elements of a great big salad — savory, tangy, a little sweet, a little spicy — with plenty of protein to keep it satisfying.

This works especially well in summer when you can take it to the grill, but the steak cooks just as well on the stovetop in winter.

Why This Recipe Works

Although this salad has several components, much of the prep can be done ahead of time. Prepare the marinade and dressing, and slice the vegetables the day before. In the morning, marinate the steak. At dinnertime, all you have to do is grill the steak and assemble the salads.

  • Complete meal: At 39.5 grams of protein per serving, no side dish is needed.
  • Flexible cooking method: Perfect for summer grilling, but easily made on the stovetop year-round.
  • Cooks quickly: The steak takes less than 15 minutes on the grill.

Ingredients

Thai Steak Marinade

  • Low-sodium soy sauce (or tamari for a gluten-free option)
  • Fish sauce
  • Lime juice and zest
  • Brown sugar or honey
  • Avocado oil or another neutral oil
  • Minced garlic and freshly grated ginger
  • Sriracha or chili garlic sauce

Thai Peanut Dressing

  • Powdered peanut butter (such as PBfit or PB2)
  • Lime juice
  • Water
  • Low-sodium soy sauce or tamari
  • Maple syrup
  • Toasted sesame oil or avocado oil
  • Sriracha or sambal oelek (optional, for heat)
  • Grated ginger

Salad

  • Flank steak
  • Avocado oil (to grease the grill pan)
  • Mixed baby greens, shredded carrots, chopped English cucumber, sliced shallots
  • Fresh cilantro and mint
  • Roasted peanuts (optional, for crunch)

How to Make It

The longer you marinate the steak, the more flavorful it will be — but don’t exceed 8 hours, as the lime juice can break down the texture of the meat.

  1. Marinate the steak: Mix all marinade ingredients in a large bowl or zip bag. Add the steak and refrigerate for 2 to 8 hours. Before grilling, bring the steak to room temperature to help it develop a good crust.
  2. Make the peanut dressing: Whisk all dressing ingredients together in a small bowl until smooth.
  3. Grill the steak: Pat the steak dry before placing it on a preheated, lightly oiled grill or grill pan. Cook to your preferred doneness, then let it rest before slicing thin against the grain.
  4. Assemble: Arrange greens and vegetables on plates, top with sliced steak, drizzle with peanut dressing, and finish with fresh herbs and peanuts if using.

Source: Thai Flank Steak Salad With Peanut Dressing and 39g Protein