Toss crunchy veggies with fresh herbs and medium-rare steak for a zesty Thai beef salad.
Need a dinner-worthy salad? This filling steak salad is packed with nutrient-rich veggies, and comes together in just over half an hour.
To make this salad even easier to pull together, the steak marinade doubles as the dressing. We combined fresh lime juice and zest, honey, ginger, garlic, black pepper, and olive oil for a zesty Thai-inspired marinade that also tastes great tossed into the salad. Be sure to reserve about half for serving.
After marinading the steak for about 20 minutes, grill for a few minutes per side, or until medium-rare. Let the steak sit for about 10 minutes before slicing for tender, juicy steak.
While the steak rests, chop up the veggies for the salad. We used a combination of mixed greens, cucumbers, tomatoes, cilantro, mint, red onion, and green onions, but you can use carrots, bell peppers, or other veggies if you like. Pour the reserved dressing over the top, and toss to combine. Finish with the thinly sliced steak and garnish with slivered almonds (instead of traditional peanuts) for crunch. Grab your tongs, serve it up, and enjoy!
