Thai Steak Salad
A flavorful and juicy steak salad with a zesty dressing, perfect for a summer meal.
A flavorful and juicy steak salad with a zesty dressing, perfect for a summer meal.
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh lemon juice
- 1 cup cherry tomatoes halved
- 12 ounces top sirloin steak
- 3 tablespoons low sodium soy sauce
- 2 tablespoons minced fresh lemongrass
- 1 tablespoons sesame oil
- 2 teaspoons fish sauce
- 2 teaspoons sambal oelek
- 1/8 teaspoons sugar
- 1 1/2 cup fresh basil leaves (thai italian andâ lemon basil)
- 1 cup sliced cucumber
- 2 shallots, sliced
- Carbohydrate 13.8415316731061 g
- Cholesterol 221.12628018 mg
- Fat 30.2272598109679 g
- Fiber 2.69466674442113 g
- Protein 83.9483315057103 g
- Saturated Fat 7.55513365499599 g
- Serving Size 1 1 recipe (619g)
- Sodium 3623.90007609743 mg
- Sugar 11.146864928685 g
- Trans Fat 3.84255845589033 g
- Calories 669 calories
Step-by-step
- Heat a nonstick pan at medium-high heat.
- Season the steaks with the salt and black pepper.
- Add the steaks to the pan and cook until desired tenderness.
- Turning the steaks every few minutes will help it cook more evenly.
- Transfer the cooked steaks to a plate and let stand for 8-10 minutes before slicing.
- Prepare the Dressing by mixing all the ingredients.
- Combine the Salad’s ingredients in a salad bowl.
- Drizzle 3/4 of the Dressing mixture over the salad and toss gently.
- Divide the salad into 4 servings and top each plate with sliced steaks.
- Drizzle the remaining dressing on the steaks.
Swapping fresh lemon juice for bottled citrus changes the dressing from sharp and vibrant to flat and metallic because pasteurization strips away volatile aromatic compounds. Top sirloin requires careful handling to avoid the common trap of grey, overcooked protein that fights the teeth rather than yielding to them. Heat a heavy nonstick skillet over medium-high heat until the pan radiates noticeable warmth before introducing the meat, ensuring a proper sear without scorching the exterior. Turning the beef every few minutes promotes even heat distribution throughout the muscle fibers, which prevents the frustrating gradient of well-done edges and raw centers.
Resting the cooked steak for eight to ten minutes allows contracted proteins to relax and reabsorb moisture that would otherwise pool instantly on the cutting board. Slicing the meat thinly against the grain shortens the muscle fibers, producing tender bites that integrate harmoniously with crisp cucumbers and halved cherry tomatoes. Whisking the low-sodium soy sauce, fish sauce, sambal oelek, sesame oil, and minced lemongrass together creates an emulsion that requires thorough agitation since oil and aqueous liquids naturally separate over time. Drizzling three-quarters of this pungent dressing over the basil and vegetables beforehand seasons the leaves without drowning them, leaving the remaining quarter to coat the warm steak slices just before serving.
Adjusting this dish for different dietary needs is straightforward when modifying the core seasoning components. Omitting the fish sauce in favor of an extra half teaspoon of soy sauce accommodates vegetarian guests easily.
