Receita Solta

Grilled Steak Thai Salad: Lightness and Protein in a Quick Dinner

An uncomplicated and nutritious version of the classic Asian salad, perfect for any night.

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Equipe Receita Solta

Grilled Steak Thai Salad: Lightness and Protein in a Quick Dinner
Prep Time20 min
Cook Time20 min
Servings4 servings
DifficultyEasy
Calories370 kcal

Resumo para quem tem pressa

"The Thai grilled steak salad combines tender strips of marinated skirt steak with a profusion of crunchy vegetables, mint, and fresh cilantro. Wrapped in a creamy peanut sauce with lime and soy sauce, it represents a complete meal, rich in protein and quick to prepare."

Discover the freshness and intensity of flavors of this Thai Grilled Steak Salad. With juicy meat, crunchy vegetables, and a light peanut sauce, it is an explosion of flavor and health that prepares quickly.

O Que Você Precisa Saber

- The searing of the flank steak in a very hot cast-iron skillet preserves the pink and succulent interior of the beef. - Cutting the meat into thin strips against the grain of the muscle fibers ensures velvety tenderness in every bite. - The sauce based on natural peanut butter ties the citrus acidity of the lemon to the freshness of the mint leaves.

Ingredients

Ingredients

  • 400 g Flank steak
  • 2 tablespoons Light soy sauce (shoyu)
  • 1 tablespoon Toasted sesame oil
  • 1 tablespoon Fresh lemon juice (for marinade)
  • 1 clove Finely chopped garlic (for marinade)
  • 0.5 teaspoon Fresh grated ginger (for marinade)
  • Pitada optional Red pepper flakes (for marinade)
  • 3 tablespoons Creamy natural peanut butter
  • 2 tablespoons Fresh lemon juice (for sauce)
  • 1 tablespoon Light soy sauce (shoyu) (for dipping)
  • 1 tablespoon Honey or maple syrup
  • 1 tablespoon Warm water (for sauce)
  • 0.5 clove Chopped garlic (for sauce)
  • Pitada optional Red pepper flakes (for sauce)
  • 4 cups Mixed green leaves
  • 1 cup Finely sliced red cabbage
  • 0.5 Medium cucumber, cut into thin half-moons
  • 1 Large carrot, grated or julienned
  • 0.5 Small red onion, thinly sliced
  • 0.25 cup Fresh chopped cilantro
  • 0.25 cup Chopped fresh mint
  • 2 tablespoons Roasted unsalted peanuts, chopped
  • Q.B. optional Fresh chili slices

Instructions

Instructions

1

<strong>Prepare the Steak:</strong> In a shallow container, mix the soy sauce, sesame oil, lemon juice, garlic, and ginger. Add the flank steak, making sure it is well covered by the marinade. Let it marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator. <strong>The most important tip is not to skip this step for a deep flavor.</strong>

2

<strong>Prepare the Sauce:</strong> While the steak marinates, prepare the peanut sauce. In a small bowl, combine the peanut butter, lemon juice, soy sauce, honey (or syrup), warm water, garlic, and red pepper (if using). Stir vigorously until smooth and creamy. Add more water if necessary to thin the sauce. <strong>The professional technique is to carefully adjust the sauce's consistency.</strong>

3

<strong>Grill the Steak:</strong> Remove the steak from the marinade, discarding the excess. Heat a cast-iron skillet or grill over medium-high heat until very hot. Grill the steak for 3-5 minutes per side for rare to medium-rare, depending on thickness. Let it rest for 5 minutes before slicing against the grain. <strong>The most common mistake is slicing the steak immediately.</strong>

4

<strong>Assemble the Salad:</strong> In a large bowl, combine the mixed green leaves, red cabbage, cucumber, carrot, and red onion. Add the chopped cilantro and mint. Slice the rested steak into thin strips and add them over the vegetables. Drizzle generously with the peanut sauce. <strong>In simple terms: pay attention to the presentation.</strong>

5

<strong>Finish and Serve:</strong> Sprinkle the salad with chopped roasted peanuts and fresh chili slices, if you want an extra touch of heat and color. Serve immediately to ensure the crispness of the vegetables and the ideal temperature of the steak. This salad is a complete and delicious meal, perfect for a nutritious lunch or dinner.

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Chef Tips

- Deixe a carne descansar por 5 minutos sobre a tábua antes de fatiar para não perder os sucos na tábua de corte. - Seque a fraldinha da marinada antes de levar à frigideira para que a carne grelhe rapidamente sem acumular vapor. - Misture o molho aos vegetais momentos antes de servir para preservar a textura estaladiça do repolho roxo e do pepino.

Variations

- Add hydrated thin rice noodles (bifum) to turn the salad into a complete meal bowl. - Add thin slices of fresh red chili pepper without seeds to raise the traditional Thai spicy heat level. - Incorporate green mango wedges or Palmer mango strips to provide tropical sweetness and visual contrast to the dish.

Substitutions

- Flank steak can be replaced by filet mignon, center-cut sirloin, cleaned strip steak, or grilled chicken breast. - Peanut butter can be substituted with sesame paste (tahini) or almond butter in the same proportion. - Toasted sesame oil can be replaced by extra virgin olive oil with fine zest of fresh ginger.

How to Store

Store the meat slices and the base of leaves and vegetables in separate airtight containers in the refrigerator for up to 2 days. Keep the peanut sauce in a closed jar and assemble the salad only at the time of consumption to preserve freshness.

Can You Freeze It?

Não é recomendado congelar a salada pronta devido à perda total de crocância dos vegetais crus. A carne grelhada fatiada pode ser congelada individualmente com o molho por até 2 meses em sacos com fecho hermético.

What to Serve With

Acompanha rolinhos primavera de legumes frescos, arroz de jasmim cozido no vapor ou chips crocantes de banana-da-terra. Para harmonizar, aposte em cervejas artesanais tipo witbier bem geladas, água de coco ou chá verde com gengibre.

Frequently Asked Questions

What is the ideal doneness of the meat for this salad?

The medium-rare point is ideal, keeping the center well pink and tender to contrast with the fresh leaves.

How to dilute the sauce if the peanut butter is too hard?

Add warm water tablespoon by tablespoon, beating with a wire whisk until reaching a creamy and fluid texture.

Can I prepare this salad for work lunch boxes?

Yes, store the leaves with the vegetables in one container, the meat in another, and the sauce in a separate jar, mixing at the time of serving.

What to do so the red onion doesn't have a very strong flavor?

Let the red onion slices soak in ice water with ice cubes for 10 minutes before adding to the salad.

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