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.
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.