Go Back

Thai Steak Salad

Servings 4



  • 2 green onions, thinly sliced
  • 4 inch piece of lemon grass, sliced
  • 3/4 cup chopped cilantro
  • 3/4 cup chopped mint leaves
  • 3/4 cup fresh squeezed lime juice
  • 1/3 cup fish sauce
  • 1 Tbsp. Thai garlic chill sauce
  • 1/2 cup granulated sugar


  • 1.5 lb. steak (filet mignon, NY, top sirloin)
  • 1 head green leaf lettuce
  • 1/2 English cucumber
  • 2 roma tomatoes
  • 1/2 red onion


  • shredded carrot & chopped peanuts for garnish


  • Combine all dressing ingredients and stir until sugar is dissolved. Set aside.
  • Clean the lettuce and tear into bite sized pieces.
  • Cut the cucumber lengthwise and slice into thin half moons.
  • Cut the roma tomatoes into thin wedges.
  • Slice the onion into thin slices.
  • Season the steak with salt and pepper. Grill to your desired temperature.
  • Remove the meat from the grill and let it rest for 5 minutes before slicing.
  • Slice the steak and arrange it on a platter. Pour half the dressing over the steak.
  • Serve the steak with the salad ingredients and top with more dressing if desired. You can also assemble all the ingredients together on a platter before serving.