Thai Steak Salad

Thai Steak Salad

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  • 320 cal
  • 20g fat (5g sat)
  • 65mg chol
  • 380mg sodium
  • 11g carb
  • 3g fiber
  • 3g sugar
  • 27g protein


  • 1/4 cup lime juice
  • 2 tablespoons tamari
  • 2 tablespoons sweet chili sauce
  • 2 tablespoons neutral-flavored oil
  • 1 tablespoon sesame oil
  • 1 pound skirt steak
  • 1 carrot
  • 4 cups mixed greens
  • 2 cups shredded green cabbage
  • 1/2 English cucumber, thinly sliced
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh Thai basil leaves
  • 1 jalapeño or other spicy chile, sliced (optional)
  • 1/4 cup cashews, chopped (optional)


In a small bowl, whisk together lime juice, tamari, chili sauce and oils. Pour 1/4 of the sauce over steak and turn to coat; reserve remaining sauce. Let steak marinate for 30 minutes.

Preheat a grill to medium-high heat. Cook steak for 3 to 6 minutes per side, depending on desired doneness. Remove from the heat and let rest for 5 minutes before thinly slicing against the grain. Toss slices with remaining sauce.

Thinly slice carrot lengthwise with a vegetable peeler. In a large bowl, gently toss together carrots, steak, greens, cabbage, cucumbers, mint, basil, chiles and cashews.