High Protein | Weight Watchers Friendly
High-Protein Thai Steak Salad keeps things simple and full of fresh flavor. You get juicy, marinated steak, crunchy veggies, and a homemade lime dressing that wakes everything up.
This is the kind of salad you’ll want for a filling lunch or a quick dinner. When you need a meal that feels light but still packs protein, it fits the bill.
Lean steak, crisp cucumbers, sweet cherry tomatoes, and a hit of fresh herbs—every bite brings something new. The salad’s loaded with greens and gets a little heat from a chopped chili in the dressing.
Grab a cast iron skillet and a sharp knife, and prepping and slicing the steak turns into a breeze.
Why You’ll Love This High-Protein Thai Steak Salad
Quick to Make
This salad is ready in just over 20 minutes, making it perfect for busy days.
Balanced Meal
With lean steak and lots of veggies, you get both protein and fiber in every serving.
Fresh Flavors
A mix of crisp greens, cilantro, and a zesty lime dressing gives this salad a bright, Thai-inspired taste.
Great for Meal Prep
You can prep the veggies and dressing ahead, then cook the steak right before serving.
Ingredient Substitutions
Steak
You can use sirloin or strip steak instead of flank steak.
Greens
Swap out mixed greens and arugula for spinach or romaine if you prefer.
Fish Sauce
Use extra soy sauce if you don’t have fish sauce, though the flavor will be a bit different.
Honey
Maple syrup or agave can be used as a substitute for honey.
Tips and Tricks
Steak Doneness
For medium-rare, cook the steak for about 2 to 3 minutes per side. Add more time for a higher level of doneness.
Dressing
Shake the dressing in a jar for easy mixing and quick cleanup.
Slicing Steak
Slice the steak thinly against the grain for tender pieces.
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High-Protein Thai Steak Salad
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
- 12 ounces lean flank steak trimmed
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon honey
- 1 clove garlic minced
- 1 teaspoon fresh ginger grated
- 1 tablespoon vegetable oil
- 4 cups mixed greens packed
- 1 cup fresh arugula
- 1 cup cucumbers cut into half moons
- 1 cup cherry tomatoes halved
- ¼ cup red onion thinly sliced
- 1 red bell pepper thinly sliced
- ¼ cup fresh cilantro plus extra for garnish
For the dressing:
- 2 tablespoon fresh lime juice
- 1 tablespoon fish sauce
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon honey
- 1 tablespoon vegetable oil
- 1 small red chili pepper chopped
- 1 clove garlic finely minced
Instructions
For the Marinade:
- In a small bowl, mix soy sauce, fish sauce, honey, minced garlic, and grated ginger.
- Place flank steak in a shallow dish or zip-top bag. Pour half of the marinade over the steak.
- Let steak marinate at room temperature for 10 minutes.
For the Dressing:
- Add lime juice, fish sauce, soy sauce, honey, vegetable oil, minced garlic, and chopped chili pepper to a jar or small bowl.
- Whisk or shake until the honey dissolves to make the dressing.
For the Steak:
- Heat a cast iron skillet over medium-high heat until hot.
- Add vegetable oil to the skillet and swirl to coat.
- Pat the marinated steak dry with paper towels.
- Place steak in the skillet. Cook steak for 2 to 3 minutes per side for medium-rare, or until your preferred doneness.
- Remove steak from skillet and let rest on a cutting board for 5 minutes.
For the Salad:
- Place mixed greens, arugula, cucumbers, cherry tomatoes, red onion, red bell pepper, and cilantro in a large bowl.
- Pour about two-thirds of the dressing over the salad greens.
- Toss salad to coat the greens with dressing.
- Slice the rested steak thinly across the grain.
- Arrange sliced steak on top of the salad.
- Drizzle remaining dressing over the steak.
- Garnish with extra cilantro and lime wedges, if desired.
Notes
Tips and Tricks
Steak Doneness – For medium-rare, cook the steak for about 2 to 3 minutes per side. Add more time for a higher level of doneness. Dressing – Shake the dressing in a jar for easy mixing and quick cleanup. Slicing Steak – Slice the steak thinly against the grain for tender pieces.Storing and Reheating
Reheat on Stovetop – Place steak slices in a skillet over low heat for a minute or two, just until warmed.Store leftover salad and steak in separate airtight containers in the fridge for up to 2 days. Dress the salad just before serving to keep the greens crisp.
Nutrition
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