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This herby chili lime steak salad is bright, fresh, and full of contrast. Juicy grilled steak meets sharp herbs and a tangy, savory dressing with Thai-inspired flavors that pull it all together. It’s fast to prep, easy to love, and way more satisfying than your average salad.
Here’s Why This Recipe Works
Quick-seared steak, max flavor: A simple brown sugar rub caramelizes into a flavorful crust in minutes.
Big flavor from a simple dressing: Lime juice, fish sauce, ginger, and chili add heat, tang, and depth without overpowering the dish.
Fresh herbs: Cilantro, mint, and Thai basil add brightness, cool the heat, and bring layered flavor and texture.
No grill? No problem: This works just as well in a hot cast iron skillet.
If you’re into bold, hearty salads, you’ll love our Cobb salad too. Just as satisfying, but with a classic all-American twist.
Recipe Tips
Use a marbled cut: Flat iron, skirt, or flank steak all sear beautifully and stay juicy.
Crank up the heat: A ripping-hot grill or skillet is key for a good sear and flavorful crust.
Rest the steak: Let it sit for 10 minutes after cooking so the juices can redistribute and stay in the meat.
Slice against the grain: This ensures the steak stays tender and easy to chew.
Tear, don’t chop the herbs: Tearing helps preserve their delicate texture and keeps the leaves from bruising or turning dark too quickly.
Thai Inspired Grilled Steak Salad
This is the kind of salad that doesn’t need greens to hold its own. Crisp herbs, juicy steak, and a punchy lime dressing make it bold, balanced, and way more interesting than your usual dinner rotation. If you want another bold salad, the my tri tip steak salad is a great one to try next.
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Herby Chili Lime Steak Salad
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Ingredients
Dressing Ingredients:
- 3 tablespoons fresh lime juice
- 1 to 2 garlic cloves, minced
- 2 tablespoons fish sauce
- 1 tablespoon grated fresh ginger
- 1 tablespoon brown sugar
- 2 Thai red chilis, seeded and thinly sliced (or see note)
- 4 tablespoons toasted sesame oil
Salad Ingredients:
- 1 pound flat iron steak, skirt steak, or another well-marbled cut
- 1 tablespoon brown sugar
- 1½ teaspoons coarse salt
- 1 teaspoon ground white pepper
- 1 shallot, thinly sliced
- 8 ounces cherry tomatoes, halved, I used red and yellow
- ½ cup fresh cilantro
- ½ cup fresh Thai basil leaves, torn
- ½ cup fresh mint, torn
Instructions
Make the Dressing:
- In a small bowl, jar, or pitcher, whisk together all the dressing ingredients until the sugar dissolves. Set aside.
Prepare the Steak:
- Pat the steak dry with paper towels. In a small bowl, combine the brown sugar, salt, and white pepper, then rub the mixture over both sides of the beef.
- Outdoor grill: Preheat your grill to high heat. Once it’s hot, grill the steak for 2 to 4 minutes per side, or until it’s nicely seared and cooked to your preferred doneness.
- Indoor skillet: Heat a heavy skillet over high heat until very hot. Add a small amount of oil, then sear the steak for 2 to 4 minutes per side. If it’s particularly thick, you can reduce the heat slightly and cook it a bit longer to finish.
- Transfer the steak to a cutting board and let it rest for 10 minutes. Slice it as thinly as possible against the grain, then cut into bite-size pieces.
Assemble the Salad:
- In a large bowl, combine the sliced shallot, halved tomatoes, cilantro, basil, and mint.
- Add the beef to the salad bowl, drizzle with dressing, and toss gently to combine.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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