Lunch / Dinner
Thai Steak Salad Bowls with Peanut Dressing
Up the ante on weeknight dinners with a Thai salad that’s chock-full of crispy-crunchy cabbage, tender herbs, and charred steak. This recipe proves that salad can be a whole lot more than just a bowl of greens.
A hefty portion of cilantro and Thai basil places the herbs front and center in this salad. And thin slices of scallions add a mild onion flavor to every bite. A simple, but generous, seasoning of salt and pepper is all the steak needs before grilling to yield great charred flavor.
Then, mix up the peanut dressing. Fresh garlic and spicy ginger combine with peanut butter, soy sauce, and rice vinegar for one creamy dressing that’s so good you may want to double it for leftovers. However you toss it, this salad will be a hit.
FOR THE DRESSING, WHISK:
FOR THE SALAD, GRILL:
Test Kitchen Tip
Look for Thai basil at your local Asian market or grocery store. It adds a more savory bite than sweet basil does. But if you can’t find it, sweet basil will work.
Flank Steak Tips
Quickly grilling flank steak over searing heat is the secret to keeping it tender and juicy. It takes just 4–5 minutes per side to cook, and 10 minutes of resting before it’s ready to be sliced. To further ensure tender pieces of meat in each bite, thinly slice the cooked meat against the grain, which shortens the meat’s fibers.
For the dressing, whisk together peanut butter, lime juice, vinegar, soy sauce, brown sugar, water, ginger, and garlic; season with pepper. Thin dressing with additional water, if necessary, to reach desired consistency.
Preheat grill to high. Brush grill grate with oil.
For the salad, grill steak, covered, until a thermometer inserted into the thickest part registers 135°, 4–5 minutes per side. Transfer steak to a plate, tent with foil, and let rest 10 minutes, then slice steak against the grain into strips.
Divide cabbage between two bowls, then top with cilantro, basil, radishes, bell pepper, scallions, and steak. Top salads with peanuts and serve with dressing.
Whisk additional water into the dressing by the teaspoon to reach desired consistency.
To get the most intense flavor from the fresh ginger and garlic, grate them on a Microplane.
For the best texture, trim the excess fat and remove the silverskin from the steak before grilling.
% Daily Value*
Total Fat 49g 75%
Saturated Fat 13g 65%
Cholesterol 147mg 49%
Sodium 797mg 33%
Carbs 33g 11%
Fiber 9g 36%
*Percent Daily Values are based on a 2,000 calorie diet.