Thai Steak Salad


1 lb of skirt or flank steak

1 head of romaine lettuce

1 package of rice noodles (you can use seaweed noodles here as well if you are cooking a grain free meal)

1 head cilantro chopped

1 package green onions chopped

A variety of additional sliced or chopped vegetables to round out the salad (red pepper, shredded carrots, mung bean sprouts, shredded cabbage, arugula, baby spinach, sliced jicama…)

Juice of 1 lime

2 tablespoons of fish sauce (Red Boat Fish Sauce 40°N is my favorite)

1/3 cup extra virgin olive oil or avocado oil

Salt and pepper to taste



Cook the noodles according to the directions on the package.

Season the steak with salt and pepper. Grill the steak outside or on the stove. Cook for about 5 minutes and then flip it over and let it cook for 5-8 minutes longer depending on thickness and how well you like it cooked.

While the steak is cooling, wash and chop the vegetables and herbs.

Mix the fresh lime juice, fish sauce, and olive oil into a small jar. Shake well to form the dressing. Toss together in a big bowl or layout on a platter. Add rinsed and cooled noodles.

Slice the steak in thin slices, add to salad, and serve.


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