Cringey Kitchen

Gluten free, dairy free things in the shape of food

Thai Steak Salad

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It’s looking like summer here in Seattle! That means it’s time for recipes that utilize more fresh produce with minimal cooking.

As some may know from previous posts, I (Chef T) am not a big fan of salads. However, this salad packs a lot of flavor! It’s also full veggies and makes a refreshing summer dish. If you wanted to make this dish vegetarian, you could just skip the steak and still have a delicious salad.

I learned in a cooking class that it’s important to generously season your steak and let it sit for an hour to get to room temperature before cooking. This allows your steak to cook evenly in the center. Also, do not skimp on the salt! A big mistake people make when cooking steak is under seasoning.

Keep your steak on your salad, not the floor,
Your favorite alternative chefs, K & T

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Thai Steak Salad

Prep Time 15 minutes
Cook Time 8 minutes
rest time 1 hour
Servings 4 servings

Ingredients

Steak

  • 8 oz steak sirloin, NY Strip, Porterhouse, ribeye
  • Salt and Pepper
  • ½ tbsp vegetable oil

Dressing

  • 1 clove garlic minced
  • 2 Thai chiles minced
  • 1 tbsp lemongrass minced (see note)
  • 1 tbsp honey
  • 2 tbsp fish sauce
  • 3 tbsp lime juice

Salad

  • ½ head butter lettuce chopped
  • ¼ red onion sliced
  • 3 tbsp cilantro rough chopped
  • ½ cucumber sliced
  • ¼ cup loosely packed mint leaves roughly chopped
  • ½ pint Cherry or Grape Tomatoes halved
  • 1 tbsp peanuts roughly chopped

Instructions

Steak

  1. Pat steak dry and season generously with salt and pepper. Let rest for 1 hour at room temperature.
  2. Place a medium skillet over medium-high heat.
  3. Once hot, add a little oil to the pan (just enough to grease it). Place the steak in the pan.
  4. Sear the steak 3-4 minutes without touching it, then flip and sear the other side for another 3-4 minutes.
  5. Remove from the pan and set aside to rest.

Dressing

  1. In a small bowl, mix all dressing ingredients together.

Salad

  1. Assemble all salad ingredients together.
  2. Slice steak into thin strips and add to the salad.
  3. Dress liberally with the dressing before serving.

Recipe Notes

I used frozen, pre-chopped lemongrass, since fresh lemongrass is more difficult to handle.