Thai Steak Salad Recipe

by Katie Chin, Tastemaker in Residence


1 lb. (500 g) boneless rib eye steak 
freshly ground black pepper 

2 Tbsp. freshly squeezed lime juice 
2 Tbsp. soy sauce 
2 Tbsp. freshly squeezed orange juice 
1 ½ tsp. fish sauce (nam pla) 
½ tsp. Asian chili-garlic sauce, preferably Sambal Oelek 
1 tsp. minced lemongrass 
1 clove garlic, minced 
1 Tbsp. toasted sesame oil 
1 Tbsp. olive oil or canola oil 

2 cups mixed greens 
¾ cup fresh cilantro leaves 
1/3 cup (7 g) fresh Thai or Italian basil leaves, julienned 
1/3 cup (7 g) fresh mint leaves 
1 small carrot, julienned 
1/3 cup (55 g) diced fresh mango 
crushed roasted peanuts - See more at: sweet and sour chronicles


  1. Preheat broiler. Season steaks with salt and pepper. Broil for 4 to 7 minutes per side for medium-rare or to desired doneness. Transfer to a cutting board; let stand for 10 minutes, then cut across the grain into thin slices. 
  2. Dressing: In a small bowl, whisk together lime juice, soy sauce, orange juice, fish sauce, chili-garlic sauce, lemongrass, and garlic. Gradually whisk in olive oil and sesame oil until well blended. 
  3. Salad:In a serving bowl, combine the mixed greens, cilantro, basil, mint, carrot and mango. Add all but 2 tbsp dressing and toss to combine. Arrange steak on top of salad. Drizzle the remaining dressing over steak. Garnish with crushed peanuts. Serve immediately.