Imagine a salad so vibrant and exciting that it transforms your ordinary dinner into a culinary adventure! This Thai Crunch Salad with Steak is not just a meal, it's a sensory journey that combines the bold flavors of Thailand with perfectly grilled, juicy steak. In just 30 minutes, you'll create a dish that's crisp, tangy, and utterly irresistible – guaranteed to impress your family and leave your dinner guests begging for the recipe.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb flank steak
- 4 cups Napa cabbage, shredded
- 1 cup carrots, shredded
- 1/2 cup red bell pepper, sliced
- 1/4 cup cilantro, chopped
- 1/4 cup peanuts, chopped
- 1/4 cup lime juice
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
Instructions
- Remove the flank steak from the refrigerator 30 minutes before cooking to bring it to room temperature. Pat the steak dry with paper towels and season generously with salt and pepper on both sides.
- Preheat a grill pan or outdoor grill to medium-high heat (around 400-450°F). Brush the grill surface lightly with oil to prevent sticking.
- Cook the steak for 4-5 minutes on each side for medium-rare, or adjust cooking time based on desired doneness. Use a meat thermometer to check internal temperature (135°F for medium-rare).
- Once cooked, transfer the steak to a cutting board and let it rest for 10 minutes. This allows the juices to redistribute throughout the meat.
- While the steak rests, prepare the salad vegetables. Shred the Napa cabbage, carrots, and slice the red bell pepper into thin strips.
- In a small bowl, whisk together lime juice, soy sauce, and sesame oil to create the dressing. Taste and adjust seasoning if needed.
- Slice the rested steak against the grain into thin, diagonal strips for maximum tenderness.
- In a large serving bowl, combine the shredded cabbage, carrots, and bell pepper. Toss with half of the prepared dressing.
- Arrange the sliced steak on top of the vegetable mixture. Drizzle the remaining dressing over the steak.
- Garnish the salad with chopped cilantro and crushed peanuts. Serve immediately while the steak is still warm.
Tips
- Temperature Matters: Always let your steak rest at room temperature before grilling to ensure even cooking and maximum tenderness.
- Slice Against the Grain: When cutting your steak, always slice against the grain to guarantee the most tender, melt-in-your-mouth texture.
- Fresh is Best: Use the freshest vegetables possible for maximum crunch and flavor. Crisp Napa cabbage and vibrant bell peppers make all the difference.
- Customize Your Heat: Want more kick? Add a few drops of sriracha or Thai chili sauce to the dressing for an extra spicy twist.
- Make It Ahead: You can prep the vegetables and dressing in advance, making this a perfect quick weeknight meal or impressive dinner party dish.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 12g
Protein: 28g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 75mg
