steakmag July 21, 2015 Comments Off on THAI STEAK SALAD


  • ¼ cup low sodium soy sauce
  • 2 tbsp molasses
  • 1 tbsp ginger, minced
  • 3 cloves garlic, minced
  • 1 Thai red chili pepper, chopped
  • juice from 1 lime
  • 1 sirloin steak (about 8 or 10 oz)
Salad Dressing
  • 2 tbsp coconut oil
  • 3 tbsp low sodium soy sauce
  • 1 tsp fish sauce
  • 1 tbsp brown sugar
  • 1 Thai red chili pepper, chopped
  • zest from 1 lime
  • juice from 1 lime
  • 4 cups lettuce, chopped
  • 1 red bell pepper, sliced in long strips
  • ½ English cucumber, sliced
  • ½ cup cilantro, chopped
  • ¼ cup mint, chopped
  • 2 tbsp peanuts, chopped (optional)


  1. In a small bowl add all the marinade ingredients (minus steak) and whisk well. Pour the marinade in a ziploc bag, add steak and close the bag and toss around a bit. Place in the fridge and let the steak marinate for 4 hours or overnight. The longer it marinates the better it will taste.
  2. Prepare the dressing, by mixing all dressing ingredients in a small bowl and whisking well.
  3. Grill the steak to your preferred doneness, I prefer mine medium, so for medium I usually leave it 7 minutes per side. Let the steak rest for 10 minutes after you grilled, then slice the steak across the grain.
  4. In a large bowl toss the lettuce, pepper, cucumber, mint and cilantro together then pour the dressing over and toss well. Arrange the salad on a platter and place the sliced steak over the salad, then top with chopped peanuts.

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