Easy Gingered Thai Steak and Pepper Salad Recipe
This easy food recipe combines the tangy flavors of ginger, lime, and sesame with perfectly seared flank steak and fresh vegetables, making it a colorful, healthy dinner ready in under an hour. The homemade ginger-soy vinaigrette ties together crisp greens, sweet nectarines, and juicy bell peppers for a vibrant and satisfying meal.
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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