Ingredients
Steak and Marinade
- 1 pound ribeye steak or top sirloin steak
- 2 Tablespoons low sodium soy sauce or coconut aminos
- 1 Tablespoon fish sauce
- 1 Tablespoon maple syrup
- 2 cloves garlic, minced
- 1 teaspoon fresh grated ginger
- 1 Tablespoon olive oil (plus more for searing)
- Pinch of salt
Dressing
- 1/3 cup sesame oil or extra virgin olive oil
- Juice from 1 lime (about 2 Tablespoons)
- 2 Tablespoons rice vinegar
- 1 Tablespoon low sodium soy sauce or coconut aminos
- 2 Tablespoons brown sugar or maple syrup
- 1 Tablespoon creamy peanut butter
- 1 clove garlic, minced
- 1/2 teaspoon grated fresh ginger
- 1-2 teaspoons sriracha (optional)
- Pinch of salt
Salad
- 3 heads romaine lettuce, shredded
- 2 green onions, thinly sliced
- 1 pint cherry tomatoes, halved
- 1 English cucumber, sliced thin into rounds then halved
- 1/2 small red onion, thinly sliced
- 1/2 bunch fresh cilantro leaves, finely chopped
- 1 Tablespoon fresh mint leaves, finely chopped
- 1/4 cup Thai bird chilies, sliced (optional for heat)
Garnish
- Crushed roasted peanuts
- Toasted sesame seeds
- Thai basil leaves
- Additional fresh cilantro
Instructions
- Marinate the Steak: Pat the steak dry with paper towels and place it in a large bowl or resealable plastic bag. Add the soy sauce, fish sauce, maple syrup, minced garlic, grated ginger, olive oil, and a pinch of salt. Seal or cover and toss to coat the steak evenly. Allow it to marinate for at least 30 minutes or up to 2 hours in the refrigerator to absorb the flavors.
- Prepare the Dressing: While the steak marinates, combine sesame oil (or extra virgin olive oil), lime juice, rice vinegar, soy sauce, brown sugar or maple syrup, creamy peanut butter, minced garlic, grated ginger, sriracha (if using), and a pinch of salt in a small jar with a lid. Secure the lid tightly and shake vigorously until the peanut butter is fully incorporated and dressing is smooth. Taste and adjust seasoning as needed.
- Chop the Salad Ingredients: While the steak marinates and dressing blends, prepare the salad by shredding the romaine lettuce, slicing the green onions, halving the cherry tomatoes, thinly slicing the cucumber and red onion. Finely chop cilantro and mint leaves. Place the lettuce, tomatoes, cucumber, and onion in a large salad bowl or separate serving bowls and sprinkle the herbs over the top along with optional Thai bird chilies for heat.
- Cook the Steak: Heat a large skillet over medium-high heat and drizzle a small amount of olive oil into the pan. Once the oil is hot and shimmering, remove the steak from the marinade, letting excess drip off. Sear the steak for 2-3 minutes on each side for 2-inch thick cuts, or until the internal temperature reaches 130°F for medium-rare. Remember that the temperature will rise to 140-145°F as the steak rests. Transfer the steak to a cutting board and allow it to rest for 5-10 minutes before thinly slicing against the grain.
- Assemble and Serve: Arrange the sliced steak over the prepared salad. Garnish generously with crushed roasted peanuts, toasted sesame seeds, additional cilantro, and Thai basil leaves. Drizzle the prepared peanut-lime dressing over the top and serve immediately for a fresh, flavorful meal.
Notes
- Marinate the steak up to 2 hours to maximize flavor, but avoid overnight to prevent overpowering the meat.
- For a spicier kick, add more Thai bird chilies or increase the sriracha in the dressing.
- You can substitute peanut butter with almond butter for a different nutty flavor.
- Use low sodium soy sauce or coconut aminos to keep the sodium content moderate.
- Letting the steak rest after cooking ensures juicy, tender slices.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Thai
