Go Back
–+ servings
A tomato and herb steak salad on a white plate.
Print Recipe
No ratings yet

Herby Chili Lime Steak Salad

Juicy grilled steak, crisp herbs, and a tangy Thai-inspired dressing come together in this bold, no-fuss salad. Fast to prep and packed with flavor, no lettuce required. Serves 2 as a main dish or 4 as a side salad.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Dish, Salad
Cuisine: American, American/Asian
Servings: 4 servings
Author: Pat Nyswonger

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.
    Whisking a chili, lime, and ginger dressing in a bowl.

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.
    Adding seasoning to a steak.
  • 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.
    Grilling a steak over hot coals.
  • 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.
    Slicing a steak on a cutting board.

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

Caramelized crust: The brown sugar in the rub helps the exterior caramelize and take on some char.
Slicing the steak: Always cut the steak against the grain for maximum tenderness.
Chili substitute: If you can’t find Thai red chilis, use about ¼ teaspoon of red pepper flakes instead.
Choose a well-marbled cut: Flat iron, skirt, or flank steak work best.
Get your pan or grill hot: High heat is key to achieving a good sear and crust.
Let the steak rest before slicing: A 10-minute rest keeps the juices where they belong, in the meat.

Nutrition

Serving: 1 serving | Calories: 374kcal | Carbohydrates: 12g | Protein: 23g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 75mg | Sodium: 1674mg | Potassium: 596mg | Fiber: 1g | Sugar: 8g | Vitamin A: 829IU | Vitamin C: 20mg | Calcium: 48mg | Iron: 4mg
QR Code linking back to recipe