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Thai Steak Salad Recipe

Thai Steak Salad Recipe

Thai food is popular in our household. So my husband and I developed this fresh, fuss-free alternative to a meat and potatoes dinner. The spicy sweet dressing is incredible!—Radelle Knappenberger, Oviedo, FL
TOTAL TIME: Prep: 20 min. Cook: 15 min. YIELD:2 servings

Ingredients

  • 1 tablespoon lime juice
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon honey
  • 1 teaspoon balsamic vinegar
  • 1/4 teaspoon hot pepper sauce
  • 1 small garlic clove, minced
  • Dash salt
  • 2 tablespoons olive oil, divided
  • 1 boneless beef top loin steak (8 ounces)
  • 4 cups torn romaine
  • 2 tablespoons salted peanuts
  • 2 tablespoons fresh basil leaves, chopped

Directions

  • 1. For dressing, in a small bowl, combine the lime juice, soy sauce, honey, vinegar, pepper sauce, garlic and salt. Whisk in 1 tablespoon oil; set aside.
  • 2. In a large skillet over medium heat, cook steak in remaining oil for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Remove from the pan and let stand for 5 minutes.
  • 3. Divide romaine between two plates. Slice beef; arrange over romaine. Sprinkle with peanuts and basil; drizzle with dressing. Yield: 2 servings.
Editor's Note: Top loin steak may be labeled as strip steak, Kansas City steak, New York strip steak, ambassador steak or boneless club steak in your region.

Nutritional Facts

1 each: 384 calories, 23g fat (4g saturated fat), 50mg cholesterol, 636mg sodium, 16g carbohydrate (11g sugars, 3g fiber), 29g protein.

Reviews for Thai Steak Salad

Sort By :
MY REVIEW
puregolf User ID: 5022361 96026
Reviewed Dec. 6, 2010

"This was not close to being good or even passable.I would never make this again."

MY REVIEW
cookmama300 User ID: 1059070 97820
Reviewed Dec. 5, 2010

"We really enjoyed this salad. I doubled it for 3 of us including my teen son. Next time I might need to triple it. I topped it with chopped green onions."

MY REVIEW
iamthemom2 User ID: 985695 143256
Reviewed Dec. 5, 2010

"The recipe was really tasty. Not a true Thai flavor (I lived in Thailand for five years) but the dressing was delightful. After cooking the steak, I chopped it into bite-sized pieces for easier eating, and I chopped the nuts. Next time I will add chopped green onions on top."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.