Looking for a simple recipe to serve your dinner guests this summer? This Thai Steak Salad is absolutely one of the best looking and yummiest recipes I know. Adapted from a recipe I found in one of my favorite cookbooks, Whitewater Cooks with Friends (seriously, I couldn’t possibly say enough good things about this book!), this salad looks far more labor intensive than it is. I promise it never fails to impress!!!
1/3 cup soy sauce
1/3 cup tomato paste
4 cloves of garlic, crushed
4 tbsp ginger, peeled and minced
2 tbsp honey
1 tsp sesame oil (toasted preferred)
1 tbsp ground chili paste (Sambal Oelek)
1 – 2 lbs of your favorite steak
1/4 cup peanut butter
1/4 cup rice vinegar
1/2 cup mayonaise
1 tsp ground chili paste
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp ground ginger
3 tbsp hot water
2 tbsp lime juice
6 cups Spring Mix greens
2 cups of stir fry noodles (cooked, coated with some olive oil & cooled)
2 carrots, julienned
1 cup sugar snap peas, halved
1 red pepped, julienned
1/3 cup unsalted peanuts, toasted
1/4 cup rice vinegar
1/4 cup sweet chili sauce
1 tbsp hoisin sauce
1 tsp toasted sesame oil
Combine all of the marinade ingredients in a glass dish, coat steak well, cover and refrigerate for at least 2 hours.
Grill steak for about 5-6 minutes per side (longer if you prefer your steak medium to well done). After letting it rest for 5-10 minutes, cut the steak into strips and then into bite sized pieces.
While your steak is cooking, mix the dressing ingredients in a blender until smooth. You can also whisk together the ingredients for the drizzle. *I tend to prepare the dressing and drizzle before hand if we are preparing this for company, so that I have less to do once our guests arrive.*
To assemble the salad, toss the greens with the dressing and place some noodles on top (approximately 1/2 cup). Top with steak, carrots, sugar snap peas, red peppers and peanuts and finish with a few teaspoons of the drizzle.
I haven’t tried it yet, but I think chicken would be a yummy substitute for the steak.