Thai Grilled Steak Salad with Cilantro-Lime Dressing
A delicious and healthy salad that is perfect for summer grilling! This Thai steak salad is packed with flavor and topped with a refreshing cilantro-lime dressing.
Ingredients
- 1/2 lb top sirloin steak or flank steak
- 1 tbsp reduced sodium soy sauce
- 2 tsp fish sauce or sea salt, to taste
- 2 tsp of coconut sugar
- 1 tbsp oil
- 1/4 tsp to 1/2 tsp of Season with Spice’s Thai BBQ Seasoning for each side
For the salad mix:
- Mix green salad or your choice of lettuce such as romaine lettuce
- Cucumber slices
- Cherry tomatoes – halved
- Mint leaves or an assortment of fresh herbs such as cilantro, Thai basil, and red perilla
For the cilantro and lime dressing:
- About 1/2 cup fresh cilantro – chopped
- 1.5 tbsp of minced shallot
- 2 garlic cloves minced
- 2 tsp of coconut sugar
- 1/2 cup extra virgin olive oil
- 1/4 cup lime juice or to taste
Instructions
To make the cilantro dressing:
- In a bowl, combine chopped cilantro, shallot, and garlic (optional - if you have a mortar & pestle, pound them into a coarse paste). Then add in the coconut sugar, olive oil, and lime juice. Whisk to combine.
- Use immediately, or cover & refrigerate. The dressing can be made a day or two in advance.
For the Thai Grilled Steak:
- Marinate the steak with soy sauce, fish sauce (or sea salt), coconut sugar, and oil. Marinate for at least 2 hours, or overnight.
- Prepare the grill for direct-heat cooking over high heat (or take out the grill pan for the stove). Remove the steak from the marinade, and coat each side of the steak well with our Thai BBQ Seasoning. Let stand at room temperature while you set up the rest of the meal.
- Once the grill is hot, oil the grill and place the steak on. Grill until nicely charred, about 3-4 minutes per side (halfway through on each side, turn the steak 90 degrees). For medium-rare, the steak should reach an internal temperature of 125° to 130°.
- Transfer the steak to a cutting board, and wrap in foil. Let rest for 5 to 10 minutes to allow the steak to finish cooking, and for the juices to redistribute before slicing it.
- Slice the steak thinly against the grain. Serve it over the bed of salad, and finally, top it with the cilantro-lime dressing. Enjoy!
Notes
- Have fun mixing up the salad – try bell peppers, bean sprouts, red onion, mung bean noodles (glass noodles), and fresh herbs like mint, cilantro, red perilla, and Thai basil. I also like to top it with crushed peanuts.
Nutrition
Serving: 150gCalories: 733kcalCarbohydrates: 12gProtein: 27gFat: 65gSaturated Fat: 9gPolyunsaturated Fat: 8gMonounsaturated Fat: 45gTrans Fat: 1gCholesterol: 67mgSodium: 841mgPotassium: 523mgFiber: 1gSugar: 7gVitamin A: 16IUVitamin C: 11mgCalcium: 43mgIron: 2mg
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