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Thai Steak Salad

September 30, 2009

Every time I go to Houston’s, I always order their Thai Steak & Noodle Salad which consists of a marinated filet with avocado, mango and herbs in Thai dressing. It is absolutely the best steak salad I’ve ever had and the best part is always the crushed peanuts on top. Since I can’t afford Houston‘s every week, I had to make do with my own version of this steak salad. I had a couple filet mignons in the freezer from a while ago and defrosted them overnight. I made a simple marinade of lime juice, sugar, ginger, red pepper flakes, olive oil and soy sauce. The salad consists of baby romaine lettuce tossed with shredded carrots and red bell peppers and topped with tender juicy pieces of steak with crushed nuts and cilantro. Tip: Grill a couple extra steaks and use them throughout the week for easy salad toppers and decadent steak sandwiches.

Thai Steak Salad

Serves 4

  • 1/4 cup fresh lime juice
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 1 teaspoon fresh ginger
  • 1/4 teaspoon red pepper flakes
  • 3 tablespoons olive oil
  • 4 boneless filet mignon steaks(each 3 ounces)
  • Coarse salt and fresh ground pepper
  • 1/2 pound carrots (3 to 4 medium)
  • 1 medium head romaine lettuce, cut into 1-inch ribbons
  • 1/4 cup sliced almonds
  • 1 red bell pepper, sliced thinly
  • 1 cup cooked brown rice
  • Cilantro for topping


1. Make marinade: In a medium bowl, whisk together the lime juice, soy sauce, sugar, red pepper flakes, oil and ginger. Season the steaks with salt and pepper; place in a baking dish. Pour one quarter of the marinade over the steaks; reserve the remaining marinade. Let the steaks marinate up to 30 minutes

2. On a medium-high grill, cook the steaks, 3 to 4 minutes per side for medium-rare. Transfer to a cutting board; tent loosely with aluminum foil, and let rest for 10 minutes. Slice the steaks across the grain into 1/4-inch thick slices. Transfer to a large bowl, and toss with the reserved marinade.

3. With a vegetable peeler, cut the carrots into long ribbons. Add the steak in the bowl, along with lettuce and red bell pepper; toss to combine. Top each salad with 1/4 brown rice and sprinkle with peanuts and cilantro.



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