If you’ve been searching for an easy, flavor-packed dish that combines vibrant colors with bold flavors, look no further. This gingered Thai steak and pepper salad is the perfect food recipe for anyone seeking a quick, wholesome meal that doesn’t compromise on taste.
With just a few steps, you can create a salad that’s as stunning to look at as it is delicious to eat.
Why You’ll Love This Easy Recipe
This recipe is a harmony of spicy, sweet, and tangy flavors. It features juicy pan-fried flank steak paired with crunchy bell peppers, refreshing cucumbers, and a zesty ginger-soy vinaigrette.
The vinaigrette, made with sesame oil, soy sauce, and fresh ginger, infuses every bite with a burst of Asian-inspired taste. Whether you’re a seasoned home cook or new to crafting gourmet salads, this dish is easy to prepare and sure to impress.
The recipe also offers versatility. Whether you need a quick dinner or a meal prep option for the week, this salad adapts effortlessly to your schedule.
Plus, it’s packed with fresh, healthy ingredients, making it a fantastic choice for those following a balanced Mediterranean-inspired diet.
Tips for Making This Dish Perfect
Achieving the perfect texture and flavor balance is key to this recipe’s success. Here are some quick tips to elevate your cooking experience:
- Marinate the Steak: Let the steak soak in half of the vinaigrette for at least 10 minutes. This not only tenderizes the meat but also infuses it with bold flavors.
- Sear for Perfection: Use a heavy-bottomed skillet to achieve a crisp, golden-brown crust on the steak while keeping the inside juicy and tender.
- Char the Peppers: Sauté the bell peppers just until they’re slightly charred on the edges. This step enhances their sweetness and adds depth to the dish.
Customizing the Recipe
This food recipe is easy to customize, making it suitable for various dietary preferences and occasions. Here are a few ideas:
- Vegetarian Option: Replace the steak with grilled tofu or tempeh for a plant-based twist.
- Gluten-Free: Swap regular soy sauce for a gluten-free version or tamari to keep the dish gluten-free.
- Low-Carb: Use mixed greens exclusively and skip the sweeter elements like nectarines to make this salad keto-friendly.
Perfect for Gatherings or Meal Prep
Whether you’re hosting a dinner party or planning your meals for the week, this recipe is a winner. For gatherings, serve it as a centerpiece salad with extra vinaigrette on the side.
If meal prepping, store the greens and vinaigrette separately to keep the salad fresh and crisp until serving time.
Adding Your Personal Touch
For a unique twist, experiment with seasonal fruits like mango or pineapple to add a hint of tropical sweetness. Fresh herbs like cilantro or Thai basil can also boost the flavor profile, giving the dish a more authentic Southeast Asian flair.
And don’t forget the roasted peanuts—they add a satisfying crunch that ties everything together.
A Quick and Delicious Solution
In just 40 minutes, you can have a gourmet meal that’s healthy, satisfying, and perfect for any occasion. The gingered Thai steak and pepper salad is an easy food recipe that combines freshness, flavor, and versatility.
It’s a testament to how simple ingredients can transform into something extraordinary with the right approach. Whether you’re cooking for yourself or entertaining guests, this dish promises to be a delightful addition to your recipe collection.
Easy Gingered Thai Steak and Pepper Salad Recipe
Equipment
- Large skillet
- Mixing bowls
- Large serving bowl
Ingredients
Ginger-Soy Vinaigrette:
- 2 tablespoons toasted sesame oil
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon fish sauce
- 3 tablespoons honey
- Juice of 2 limes
- 1 red Fresno or jalapeño pepper seeded and chopped (optional)
- 1 1-inch piece fresh ginger peeled and grated
- Kosher salt to taste
Thai Steak Salad:
- ½ pound hanger or flank steak
- Freshly ground pepper to taste
- 1 tablespoon unsalted butter
- 3 red bell peppers seeded and thinly sliced
- 6 cups mixed greens e.g., shredded cabbage and arugula
- 2 nectarines thinly sliced
- 2 Persian cucumbers sliced
- ¼ cup fresh Thai or regular basil roughly torn
- 6 fresh mint leaves roughly torn
- 1 avocado sliced, for serving
- 2 tablespoons roasted peanuts chopped, for serving
Instructions
- Prepare the Vinaigrette: Whisk together the sesame oil, soy sauce, fish sauce, honey, lime juice, diced Fresno pepper (if using), grated ginger, and a pinch of kosher salt in a small bowl. Alternatively, shake the ingredients in a jar until well mixed.
- Marinate the Steak: Place the steak in a bowl or zip-top bag and coat it evenly with half of the prepared vinaigrette. Sprinkle it lightly with black pepper, ensuring the flavors penetrate the meat. Let it sit at room temperature for 10 minutes, or refrigerate overnight for deeper flavor.
- Cook the Steak: Heat a large skillet over high heat. Sear the steak on one side for about 4 minutes, then flip and cook the other side for 3 minutes for a medium-rare finish. Add the butter to the skillet and spoon it over the steak for an additional minute. Remove the steak from the pan and let it rest for 10 minutes before slicing it thinly across the grain.
- Cook the Peppers: In the same skillet, toss in the sliced bell peppers. Stir them occasionally, cooking until their edges are slightly charred and softened, about 3–4 minutes. Set them aside once done.
- Assemble the Salad: In a large mixing bowl, combine the mixed greens, nectarine slices, cucumbers, basil, mint, and sautéed peppers. Drizzle the remaining vinaigrette over the mixture and toss gently to coat. Arrange the salad in a serving bowl.
- Finish and Serve: Lay the sliced steak over the salad. Top with sliced avocado and a sprinkling of chopped roasted peanuts for added texture. Serve immediately and enjoy!
Notes
- To add a touch of sweetness, consider substituting nectarines with fresh mango or pineapple chunks if in season.
- The vinaigrette can be prepared in advance and stored in the refrigerator for up to a week.
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Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.