What’s for Supper? Thai-Style Steak Salad

A salad is often a healthy part of a meal, or a meal in itself. And that’s how we like salad: with meat on top. With spring in the air, we’re looking for quick, fresh meals. Well-composed salads with protein are the perfect solution.

This colorful, crunchy salad hits all the right notes – sweet, spicy, tangy, and rich. We used Wagyu beef steak but pork tenderloin, buffalo steak, or duck breast would be equally delicious. Mmm…we’re definitely trying duck breast next.

Plan at least 20 minutes for the steak to marinate, though an hour is better. Chop the vegetables while the steak is marinating, and this meal comes together in a flash.



2 Wagyu Boneless NY Strip Steaks
2 tablespoons soy sauce or tamari
2 tablespoons grapeseed oil
1 tablespoon fish sauce
Juice and zest of 2 limes
2 tablespoons brown sugar
1 shallot, thinly sliced
2 cloves garlic, finely chopped
1-inch piece of ginger root, peeled and grated
1 Thai bird chili pepper, seeded and diced
⅓ cup chopped cilantro + ¼ cup cilantro leaves, divided use
1½ cups thinly sliced Napa cabbage
1 cup thinly sliced red cabbage
⅓ of an English cucumber, sliced
¼ of a red bell pepper, sliced
⅓ cup mint leaves
¼ cup basil leaves
¼ cup cashews, toasted and chopped (optional)
⅛ cup toasted coconut flakes (optional)


  1. In a medium bowl, whisk together soy sauce, grapeseed oil, fish sauce, lime juice and brown sugar until sugar is dissolved. Stir in shallot, garlic, ginger, lime zest, chili pepper, and the chopped cilantro. Divide mixture in half, setting aside one half for dressing. Place steaks in a non-reactive dish and cover with the other half of the dressing mixture. Marinate at room temperature for 20 minutes to 1 hour.
  2. Using an oiled grill-pan over medium-high heat, cook steaks until internal temperature reaches 135 degrees F for medium-rare, about 4 minutes per side. Rest steaks for 10 minutes before slicing against the grain.
  3. To a large bowl, add both types of cabbage, cucumber, and bell pepper. Whisk reserved dressing before adding it to the bowl, toss well. Allow the salad to sit for a few minutes before tossing in cilantro leaves, mint, and basil. Top salad with cashews, coconut, and sliced steak.

This bright salad should serve four. Adjust down for two, or double up for a party.

2 Comments Add yours

  1. Lee Schilling says:

    Dynamite !!!!!!!!!!!!!!

  2. Polly says:

    Fabulous recipe for using any leftover beef, especially the Wagyu Boneless Strip Steaks. The first night my husband sous-vided the steak then browned it – perfection! – I made this Thai salad with the leftover beef the next day. Big hit! One addition I made was rice vermicelli which was a great way to sop up the delicious sauce.

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