Healthy, Easy Flavourful Salad
Thai Flank Steak Salad Bowl is Week 4 of January’s healthy dinner recipes. This salad has a lovely bright and punchy vinaigrette style dressing and the salad is packed with fresh veggies and herbs. Basil, cilantro, ginger and Thai chili make this meal in a bowl sing. This is one of my very favourite low carb, high nutrient salads!
Fresh Herbs For The Win
It is imperative that you seek out fresh herbs for this salad. You can make do with only 1 or 2 kinds of fresh herbs if you can’t find all three but herbs are a big part of the fresh and spicy flavour of this salad. Using fresh ginger or galangal also makes a big difference over dried in this recipe.
(If you’re interested in growing your own microgreens, basil and cilantro work well and can be an economical way of enjoying fresh herbs through the winter. Check out the article I wrote on growing your own microgreens and the delicious take on Peas and Carrots at the bottom.)
Lean and Nutrient Rich Flank Steak
I love flank steak for this recipe because it is a lean cut of meat that has a ton of flavour, not to mention loads of iron and B vitamins essential to our health. Cut it across the grain once cooked to keep it tender. I’ve included some pic’s in the recipe to show the grain and how I like to cut it in half to make handling and slicing easier. You can change up the protein easily, this is delicious topped with shrimp, grilled calamari, tofu or chicken too. If you like a little starch with your meal, toss some cooked rice noodles into the salad or cook some Thai jasmine rice.
Hot Chilis To Seal The Deal
I was never a fan of hot spice until I traveled to Thailand and then I was hooked. Spice that adds greatly to the rich tapestry of flavours and wakes up all your senses is what I’m talking about! Fish sauce is another ingredient I never thought I’d use before my trip but used correctly, it adds a depth of flavour and umami that can’t be beat, definitely worth adding to this Thai salad dressing.
I think I could live on all the kinds of Asian food, the spicy, pungent and bright flavours are exciting and fun, anyone else?
Cheers my Friends,
PS. In case you missed them, here are the previous Healthy January recipes:
Thai Flank Steak Salad
This Thai salad is a delicious, easy and healthy all in one bowl meal. Bright and vibrant with fresh basil, cilantro, mint and piquant umami from chili sauce, lime and fish sauce. Dressing can be made ahead and the flank steak cooks in approximately 10 minutes making for a quick weeknight meal or a flavourful weekend dinner. The dressing also doubles as the marinade for the meat.
- 1 lb Flank Steak
Thai Salad Dressing And Steak Marinade
- 1 tsp Ginger (or Galangal if you can find it), grated Galangal has a milder ginger flavour and is a traditional ingredient in Thai foods.
- 1 tsp Garlic, minced
- 2 tbsp Vegetable Oil
- 2 tbsp Sweet Chili Sauce For the Sweet and Spicy
- 3 tbsp Lime Juice and 1/4 tsp zest from the lime For the Sour, grate the zest before juicing the lime for greater ease
- 1 tbsp Fish Sauce For the Salty
- 1-2 *Optional* Birds Eye Chilis chopped finely (or Sriracha Sauce to taste) Birds Eye Chilis are a traditional Thai source of spice. If you want to kick up the heat to a more authentic level, add in one or two of these!
Thai Salad Vegetables
- 6 c Mixed Greens Butter lettuce, kale, spinach, mustard greens and other reasonably sturdy greens work well.
- 1 c Cucumber, thinly sliced
- 1 c Carrot, ribbons or thin slices
- 1 c Purple Cabbage, shredded
- 1/2 c Each, Basil, Cilantro and Mint, roughly chopped
- 1 *Optional* Avocado, thinly sliced or cubed
- 1 *Optional* Mango, thinly sliced or cubed
- 1/2 c Peanuts, crushed
- Lime Wedges to serve
Dressing And Marinade
Mix together all dressing ingredients.
Pour 3 tbsp of dressing in a bag or bowl, coat steak well and leave to marinate while you chop the salad ingredients. If making ahead, you can marinate this steak overnight.
Preheat your grill to high, lightly oil grates with a BBQ basting brush and put steak on. Cook approximately 3-4 minutes each side but every grill (and thickness of flank steak) is different so pay attention to your steak, letting it sear on both sides and aim for a doneness of no more than medium so keep it from getting dry.
Remove steak from grill, cover and let rest 10 minutes. Once rested, slice thinly on an angle across the grain. (Flank steak has a very defined grain compared to many other meats so you should be able to see which way the grain or "stringiness" is running. You want to cut the opposite way to make the steak pieces tender.)
Toss all vegetables and herbs in a large bowl gently. Drizzle with half of the dressing and toss gently.
Heap salad into bowls topping with slices of steak. Drizzle with remaining dressing and serve with lime wedges and hot sauce.