Why This Steak Salad Is The Best
- You’ll love this salad because it is so dynamic: bright, vibrant flavors, crunchy texture + a little bit of spice.
- The toasted rice and fresh herbs add depth and complexity that take it beyond your average steak salad
- It’s nutritionally balanced- combining protein packed steak with a colorful array of vegetables and herbs ensures that you’re eating a well rounded meal
Ingredient Substitutions
- Veggies: sub thinly sliced cucumbers, peppers and zucchini for a perfect summer salad.
- No Tamari? Sub regular soy sauce or coconut aminos.
- No Sambal Chili Sauce? Sub sriracha, fresh sliced jalapeno or serrano peppers
- Seafood allergy? Try Yondu vegetable umami sauce as a vegan, seafood-free alternative.
- Protein: Swap steak for grilled chicken, tofu, or pork.
Recipe Tips & FAQ’s
- Make it Seasonal-use local, seasonal veggies for the freshest and brightest tasting salad.
- No Charcoal Grill? You can use a gas grill or a cast iron skillet or griddle.
- How to Shred the Veggies– I like to use my Japanese mandolin, but if you don’t have one, a box grater works well.
- How to Cut Your Steak- Steak has a grain—muscle fibers running in one direction, like wood. For a tender bite, always cut across the grain to shorten those fibers and make it easier to chew.
Serving Suggestions
- Make it a Bowl and serve with steamed forbidden, basmati or jasmine rice for a heartier meal
- Soup and Salad– pairs beautifully with a bowl of Tom Yum Soup
- Serve it Cold or Room Temperature- it tastes great either way
Storage and Shelf Life
- Best Eaten Right Away: The salad will wilt quickly, so it’s best to eat it within 4 hours of preparation.
- Make-ahead tip: You can make your dressing up to 24 hours in advance
- Not Freezer Friendly: Best enjoyed fresh—this salad doesn’t freeze well due to its delicate textures.
Final Thoughts
This Thai-style steak salad is a celebration of flavor, balance, and texture. It’s satisfying without being heavy, and nutritious without sacrificing oral satisfaction.
Have you tried this salad yet? We want to know what you think. Please leave a note in the comments.
Thai Steak Salad
This Thai-inspired steak salad with shaved vegetables is a bold, nutritious, and refreshing dish featuring grilled hangar or strip steak, a vibrant medley of crunchy raw veggies, fresh herbs, and a savory, umami-packed tamari-lime dressing. Toasted rice and white sesame seeds add unique texture and depth, making this gluten-free, dairy-free, and grain-free recipe perfect for a wholesome spring or summer dinner. Whether served room temperature or cold, it’s a high-protein, low-carb salad that’s as satisfying as it is flavorful—ideal for entertaining or weeknight dinners.
Special Equipment
- 1 charcoal or gas grill, cast iron skillet or griddle
Ingredients
- For the Marinade and Dressing:
- 4 tablespoons tamari or soy sauce if there's no gluten sensitivity
- 1 tablespoon fish sauce
- 1-2 tablespoons sambal chili paste or sriracha, freshly sliced jalapeno or serrano chilies
- 1/4 cup dark sesame oil
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lime juice about 2 limes
- 2 cloves crushed garlic about 1 teaspoon
- 1 teaspoon coconut sugar or sub maple or granulated sugar
- For the Steak Salad
- 1 1/2 pounds steak hanger, tri-tip or strip steak
- 4 cups shredded cabbage about 1/2 a medium sized cabbage
- 1 cup thinly sliced or shredded radish, kohlrabi or hakurai turnips about 6 radishes
- 1 cup shredded carrot about 1 medium carrot
- 1 cup thinly sliced cucumber about half a European cucumber
- 1/2 cup green onions sliced thin
- 1 cup assorted fresh herbs such as Thai basil, cilantro and mint
- 2 tablespoons raw rice
- 1 tablespoon sesame seeds any color
- sea salt, to taste
- freshly cracked black pepper, to taste
- Optional:
- 1 cup pineapple, sliced
- steamed rice serve on side
Instructions
- Make the Dressing: Combine tamari, fish sauce, chili paste, dark sesame oil, olive oil, lime juice, garlic and coconut sugar in a mixing bowl.
- Toast the Rice and Preheat the Grill: Preheat the grill to 450˚. Place the rice in a small sauté pan and toast, stirring occasionally on low/medium heat until it turns golden brown, about 10 minutes. Crush the rice either using a mortar and pestle or a blender to about sesame seed size.
- Grill the Steak: Season the steak with sea salt and freshly ground black pepper. Grill or sear to desired doneness, I recommend medium. Place the steak in a shallow dish and pour half a cup of the dressing over the steak. Let it rest while you prep the salad.
- Make the Salad: Mix the shredded cabbage, cucumber, radish, carrots, radish, green onions, basil, mint, cilantro, crushed rice, sesame seeds and sliced pineapple (if using)in a bowl. Pour enough dressing to coat the slaw as you toss it. Season with a little salt and black pepper if needed (fish sauce and soy sauce are salty).
- To Serve: Slice the steak thinly against the grain and combine with the salad. Mix thoroughly and check for seasoning. Serve immediately with a side of steamed rice. The salad will wilt so it's better to be eaten within a few hours of making it.
Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.
Want to know what inspired me to start Everyday Alchemy? Read my story here: https://kse.iop.mybluehost.me/about/