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5 from 2 votes

Thai Peanut Steak Salad

This vibrant Healthy Thai Peanut Salad with Grilled Flank Steak is a protein-packed dish bursting with bold, fresh flavors. Topped with a creamy homemade Thai peanut dressing, it’s the perfect balance of healthy and satisfying! Perfect for lunch or dinner!
Prep Time1 hour 15 minutes
Cook Time8 minutes
Additional Time7 minutes
Total Time1 hour 30 minutes
Course: 50 + Best Easy Asian Recipes
Cuisine: Asian
Keyword: healthy, peanut sauce, salad, steak, thai
Servings: 6 servings
Author: Carrian Cheney

Ingredients

  • 1 Flank Steak cut in half
  • Mixed Greens and Spinach
  • 2 Bell Pepper 1 Red and 1 Orange, sliced
  • 1/2 Cup Red Cabbage sliced
  • 2 Avocados sliced
  • 1 Carrot sliced thin
  • 1 Cucumber peeled and sliced thin then cut in 1-2″ pieces
  • 1 Jalapeño sliced
  • Sesame Seeds
  • 1/3 Cup Cilantro chopped
  • 1/2 Cup Peanuts dry roasted, salted, roughly chopped
  • 2 Tablespoons Green Onions sliced

Thai Peanut Sauce

  • 1 Cup Peanut Butter creamy
  • 2-3 Tablespoons Sriracha
  • 1/4 Cup Lime Juice fresh
  • 1/4 Cup Honey
  • 2 Tablespoons Toasted Sesame Oil
  • 1/2 Cup Warm Water
  • 3 Tablespoons Ginger fresh, grated
  • 6 Cloves Garlic minced
  • 1/3 Cup Soy Sauce
  • 1 teaspoon Rice Vinegar

Ginger Dressing

  • 1 Tablespoon Ginger fresh, grated
  • 2 Cloves Garlic
  • 1/4 Cup Soy Sauce
  • 1/2 Cup Oil
  • 1/4 Cup Rice Vinegar
  • 3 Tablespoons Honey
  • 1 Tablespoon Water
  • 2 teaspoons Sesame Seeds
  • 2 Tablespoons Peanut Sauce from above
US Customary - Metric

Instructions

  • Whisk together the peanut sauce ingredients and pour half into a gallon sized freezer bag.
    2-3 Tablespoons Sriracha, 1/4 Cup Lime Juice, 1/4 Cup Honey, 2 Tablespoons Toasted Sesame Oil, 1/2 Cup Warm Water, 3 Tablespoons Ginger, 6 Cloves Garlic, 1/3 Cup Soy Sauce, 1 teaspoon Rice Vinegar, 1 Cup Peanut Butter
  • Add the steak and toss to coat. Place in the refrigerator for 1 hour or up to 2 hours.
    1 Flank Steak
  • Prepare the Ginger Dressing, whisk in about 2 tablespoons of the peanut sauce, or to taste and store in the fridge until you're ready to eat.
    1 Tablespoon Ginger, 2 Cloves Garlic, 1/4 Cup Soy Sauce, 1/2 Cup Oil, 1/4 Cup Rice Vinegar, 3 Tablespoons Honey, 1 Tablespoon Water, 2 teaspoons Sesame Seeds, 2 Tablespoons Peanut Sauce
  • If you're in a hurry or do not have a grill you can use a hot pan. Place the steak in the freezer while you prep the salad, for up to 15-20 minutes to slice the steak easier.
  • Prepare the veggies and greens in a large salad bowl or platter.
    Mixed Greens and Spinach, 2 Bell Pepper, 1/2 Cup Red Cabbage, 2 Avocados, 1 Carrot, 1 Cucumber, 1 Jalapeño
  • Heat a grill to high heat. Let the marinade drip off the steak and pat with paper towels, then add to the grill. Turn down to medium high. Grill on each side until 135-145 internal temperature. Let rest and slice against the grain.
  • To prepare in a pan: Get the meat out of the freezer and slice thin, against the grain.
  • Heat a skillet over medium high heat with a small drizzle of oil.
  • Add the meat to the skillet and cook, tossing occasionally until cooked, about 3 minutes. Remove to a plate.
  • Toss the meat with the veggies and top with dressing.
    Sesame Seeds, 1/3 Cup Cilantro, 1/2 Cup Peanuts, 2 Tablespoons Green Onions

Video

Notes

Left overs can be stored in the refrigerator for 2 days.

Nutrition

Serving: 1g | Calories: 835kcal | Carbohydrates: 48g | Protein: 26g | Fat: 64g | Saturated Fat: 10g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 35g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 1672mg | Potassium: 1122mg | Fiber: 10g | Sugar: 30g | Vitamin A: 3275IU | Vitamin C: 75mg | Calcium: 92mg | Iron: 3mg