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Thai Steak Salad

 Thai Steak Salad
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
2 ServingsPrep: 20 min. Cook: 15 min.


  • 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


  • 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.
  • 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.
  • Divide romaine between two plates. Slice beef; arrange over romaine.
  • Sprinkle with peanuts and basil; drizzle with dressing. Yield: 2

2 of 2

Thai Steak Salad (continued)

Directions (continued)

  • servings.
Nutritional Facts: 1 serving equals 384 calories, 23 g fat (4 g saturated fat), 50 mg cholesterol, 636 mg sodium, 16 g carbohydrate, 3 g fiber, 29 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.