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Close-up photograph of a Thai steak salad showing sliced medium-rare grilled beef with visible pink center arranged over fresh mixed greens including lettuce and arugula, sliced cucumbers, red bell pepper pieces, and sliced green onions. The beef appears glazed and glistening, and the salad ingredients are vibrant and fresh.

High-Protein Thai Steak Salad

Nesting Lane
High-Protein Thai Steak Salad is a quick and healthy meal with lean flank steak, crisp veggies, and a bright lime dressing.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Course Main Course
Cuisine Thai
Servings 4

Equipment

Large Bowl
Small bowl or jar for dressing
Cast Iron Skillet
Cutting Board
Chef's Knife
Tongs
Measuring Spoons
Measuring Cup

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:

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

Calories: 234kcalCarbohydrates: 12gProtein: 21gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 51mgSodium: 1060mgPotassium: 695mgFiber: 2gSugar: 7gVitamin A: 1890IUVitamin C: 78mgCalcium: 57mgIron: 2mg
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