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Thai Steak Salad
This is a super quick recipe that my whole family devoured, even my skeptical picky eater tried this and then asked for more!
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Course
Main Course
Servings
4
Ingredients
1
2lb.
flank steak
½
teaspoon
freshly ground black pepper
¼
teaspoon
salt
¼
teaspoon
fresh lime juice
1
Tablespoon
light brown sugar
2
Tablespoons
soy sauce
1
clove garlic
minced
1
teaspoon
Sriracha hot chile sauce
½
head
red cabbage
thinly sliced
½
head
romaine lettuce
roughly torn
¾
cup
julienne-cut carrots
⅓
cup
fresh cilantro leaves
chopped
⅓
cup
fresh basil leaves
chopped
Instructions
Preheat grill. Salt and pepper both sides of the flank steak and drizzle olive oil on both sides.
Cook steak over medium heat for 8 minutes, flip steak and cook for another 6 minutes. Let it rest for 5 minutes before slicing.
Combine lime juice, brown sugar, soy sauce, garlic and chile sauce blending well with a whisk.
Combine cabbage and remaining ingredients in a large bowl. Add 6 Tablespoons of juice mixture and mix well.
Add 2 Tablespoons to the sliced steak and add to the salad. Toss all ingredients together.
Notes
Recipe adapted from Cooking Light Magazine.