Thai Steak Salad Recipe

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Thai Steak Salad Recipe
Thai Steak Salad Recipe photo by Taste of Home
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Thai Steak Salad Recipe

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

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

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 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.
Originally published as Thai Steak Salad in Country Woman December/January 2010, p36

Nutritional Facts

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

  • 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
  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.
Originally published as Thai Steak Salad in Country Woman December/January 2010, p36

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Reviews forThai Steak Salad

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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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