Thai-Inspired Steak Salad With Citrus Herb Marinade

Compiled by the editorial desk based on the original recipe details and nutritional information provided.

A Thai-inspired steak salad brings together seared beef and a bright, herb-laden dressing for a dish that works as a main course or a hearty side. The recipe, which serves six, calls for a 1.5-pound steak fillet, grilled until medium-rare and then marinated for at least three hours in a mixture of lime juice, cilantro, mint, fish sauce, and lemongrass. The result is a salad that balances savory, tangy, and sweet notes, with a crisp base of lettuce, cucumber, and cherry tomatoes.

The preparation begins with the dressing, which combines one cup each of lime juice, chopped cilantro, and chopped mint leaves with half a cup of white sugar, a third of a cup of fish sauce, two chopped green onions, a stalk of lemongrass (smashed and cut into one-inch pieces), and a tablespoon of sweet chili sauce. The mixture is stirred until the sugar dissolves, and the recipe suggests adjusting the balance with more sugar or fish sauce to taste.

After the dressing is set aside, the steak is grilled on a high-heat outdoor grill, with the grate lightly oiled. The fillet cooks for about four to six minutes per side, until it begins to firm and is hot and slightly pink in the center. An instant-read thermometer inserted into the thickest part should register 140 degrees Fahrenheit (60 degrees Celsius).

Once cooked, the steak is transferred to a cutting board and sliced into thin strips. The slices, along with any accumulated juices, are added to the bowl with the herb mixture. The steak is then covered and refrigerated for at least three hours, allowing the flavors to penetrate the meat.

Assembling the Salad

When ready to serve, the lettuce is placed in a large salad bowl, and the cucumber is arranged on top. The marinated steak is added, followed by the entire herb mixture poured over the salad. Cherry tomatoes are scattered over the top, and the dish is finished with a garnish of fresh cilantro leaves.

The recipe yields a nutrition profile of approximately 211 calories per serving, with 5 grams of fat, 27 grams of carbohydrates, and 16 grams of protein. This makes it a relatively light option for a main dish, though the marinade's bold flavors may satisfy those seeking a more robust meal.

This salad is a practical choice for home cooks looking to prepare a meal in advance, as the marinating step can be done ahead of time. The combination of grilled beef and fresh vegetables offers a balance of textures and tastes, suitable for a weeknight dinner or a casual gathering.