Easy Thai Steak Salad

I cheated on this recipe and just used the marinated steak along with a bag of Sesame Ginger Asian Chopped Salad Kit from HEB.

Honestly this marinade is amazing and really got into the meat. Next time I’ll go back and make the effort of the dressing and salad listed below.

Easy Thai Steak Salad

(Adapted from Jo Cooks)

 

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Marinade

• 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

Salad

• 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)

 

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.

 

 

Prepare the dressing, by mixing all dressing ingredients in a small bowl and whisking well.

 

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.

 

 

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.