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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.

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Ingredients

FOR THE DRESSING, WHISK:

FOR THE SALAD, GRILL:

DIVIDE:

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.

Instructions

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.

Thai-Steak-Salad-Bowls-with-Peanut-Dressing-Step1

Whisk additional water into the dressing by the teaspoon to reach desired consistency.

Thai-Steak-Salad-Bowls-with-Peanut-Dressing-Step2

To get the most intense flavor from the fresh ginger and garlic, grate them on a Microplane.

Thai-Steak-Salad-Bowls-with-Peanut-Dressing-Step3

For the best texture, trim the excess fat and remove the silverskin from the steak before grilling.

Nutritional Facts

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Lunch / Dinner

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