Thai Steak Salad with Sweet and Sour Vinaigrette
Level up your steak salad with Thai flavors! A marinade of lime juice, rice vinegar, fish sauce, garlic and chile tenderizes the steaks, packs them with flavor and makes them super juicy. (To maximize results, let the steaks hang out in the marinade overnight.) Once grilled, the sirloin is sliced and paired with fresh veggies and crunchy peanuts for a salad that captures a wide range of textures in addition to tastes.
prep time
15 mincook time
15 minIngredients
¼ cup fresh lime juice
3 Tbsp. granulated sugar
3 Tbsp. fish sauce
2 Tbsp. rice vinegar
2 Tbsp. vegetable oil
1 large garlic clove, minced (about 2 tsp.)
1 bird’s eye chile, chopped
1 to 1½ lbs. Niman Ranch sirloin steaks
8 oz. butter lettuce leaves
kosher salt
1 English cucumber, sliced into ½-inch-thick half-moons
12 oz. grape or cherry tomatoes, halved
1 large shallot, thinly sliced
⅓ cup each fresh basil, cilantro and mint leaves
¼ cup chopped roasted and unsalted peanuts
Cooking Instructions
- In a medium bowl, combine ½ cup cup hot tap water and sugar. Stir until sugar is dissolved. Whisk in lime juice, vinegar, fish sauce, 1 Tbsp. oil, garlic and chile.
- Place steaks in a large resealable plastic bag. Pour in half the dressing and seal. Move around dressing to make sure it completely coats the steaks. Marinate at least 2 hours or overnight, removing steak from the refrigerator 1 hour before cooking.
- Heat remaining 1 Tbsp. oil in a large skillet over medium-high heat. Remove steaks from marinade; pat dry with paper towels. Add steaks to skillet and cook until medium-rare, about 4 minutes per side. Rest 5 minutes, then thinly slice against the grain.
- In a large bowl, gently toss lettuce with 2 Tbsp. of the dressing and a large pinch of salt. Divide among plates or shallow bowls. In the same bowl, gently toss steak, cucumber, tomatoes, shallot, basil, cilantro and mint with ¼ cup of the remaining dressing and a large pinch of salt. Arrange on top of the lettuce on each plate.
- Top salads with chopped peanuts and drizzle with more dressing, if desired.
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