Thai Steak Salad Print Recipe Back to Website

Recipe by Gracie Schatz
Serves 4

  • 1 Tbsp Vegetable Oil 
  • 2 steaks, 200g each, Ribeye, New York or T-Bone Steak 
  • 1 bunch green onions, diced
  • 1 thin skinned cucumber, halved, deseeded and sliced into ½” thick half circles
  • 2 small early girl or heirloom tomatoes cut into 1” thick wedges
  • 1 large red chili, finely sliced (Carmen, Cozumel or Gypsy Pepper work well, you can choose a
  • spicier pepper if you like spicy food)
  • ½ cup lightly packed fresh mint leaves
  • 1 Tbsp kosher salt 
  • 1 tsp black pepper, finely ground 
  • 1 Tbsp fish sauce 
  • 3 Tbsp fish sauce 
  • 2 Tbsp palm sugar or brown sugar
  • 2 Tbsp lime juice 
  • 1 clove of garlic, grated with a micro plane or pressed through a garlic press 
  1. Bring the steak to room temperature. Place it a deep glass Pyrex dish and rub it with salt, pepper and fish sauce. Allow it to marinate for 10 minutes. 
  2. Whisk together dressing ingredients in a large bowl. 
  3. Heat a cast iron pan over high heat. Add the oil to the pan and cook the steaks for 3-4 minutes on each side, until an internal temperature reads at 120 for medium rare, or adjust to suit whatever your desired doneness is. 
  4. Allow the steak to rest for 10 minutes before slicing thinly against the grain. 
  5. Place the cucumber, tomatoes, mint, chilies, green onion and steak in a large bowl and mix with ½ of the dressing. Adjust salt to your liking and add more dressing if you desire.
  6. Serve with steamed rice if you want to make a more filling meal. Enjoy!