Go Back
–+ servings
Healthy Thai Peanut Salad with Grilled Flank Steak

Healthy Thai Peanut Salad with Grilled Flank Steak Bliss

Enjoy a Healthy Thai Peanut Salad with Grilled Flank Steak, packed with protein and vibrant flavors for a nutritious meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Marinating Time 2 hours
Total Time 2 hours 45 minutes
Servings: 4 servings
Course: Salad
Cuisine: Thai
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 pound Flank Steak Use tofu or seitan for vegan option.
  • 4 cups Mixed Greens and Spinach Can swap for kale or arugula.
  • 1 each Red Bell Pepper Can substitute with yellow bell pepper.
  • 1 each Orange Bell Pepper Can substitute with yellow bell pepper.
  • 2 cups Red Cabbage Green cabbage as alternative.
  • 2 each Avocado Hemp seeds can substitute for a nut-free version.
  • 1 each Carrot Grate for finer texture or use radish.
  • 1 each Cucumber Zucchini can be a substitute.
  • 1 each Jalapeño Omit for a milder salad.
  • 2 tablespoons Sesame Seeds Optional, can use sunflower seeds.
  • 1/3 cup Cilantro Parsley can be a substitute.
  • 1/2 cup Dry Roasted Peanuts Cashews or omit for nut-free option.
  • 2 tablespoons Green Onions Chives or red onion as options.
For the Thai Peanut Sauce
  • 1 cup Peanut Butter Almond butter or sunflower seed butter as substitutes.
  • 2-3 tablespoons Sriracha Adjust based on spice preference.
  • 1/4 cup Lime Juice Frozen lime juice can be used.
  • 1/4 cup Honey Maple syrup can be used for a vegan option.
  • 2 tablespoons Toasted Sesame Oil Optional if unavailable.
  • 1/2 cup Warm Water Broth can add extra flavor.
  • 3 tablespoons Ginger Fresh, grated.
  • 6 cloves Garlic Minced.
  • 1/3 cup Soy Sauce Tamari for gluten-free.
  • 1 teaspoon Rice Vinegar Apple cider vinegar can be a substitute.

Equipment

  • medium bowl
  • Gallon-sized freezer bag
  • Grill
  • Cutting board
  • Salad bowl

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together peanut butter, Sriracha, lime juice, honey, toasted sesame oil, warm water, grated ginger, minced garlic, soy sauce, and rice vinegar until smooth. Reserve half for later.
  2. Pour half of the prepared peanut sauce into a freezer bag, add flank steak, coat fully, seal, and refrigerate for 1 to 2 hours.
  3. Wash and chop the mixed greens, spinach, bell peppers, red cabbage, and carrots. Slice the avocado, cucumber, and jalapeño, arranging in a large salad bowl.
  4. Stir leftover peanut sauce, add more lime juice and water to thin if necessary. Chill this dressing in the refrigerator.
  5. Preheat grill to high heat (450°F). Remove steak from marinade and grill 4 to 6 minutes per side until internal temperature is 135°F to 145°F.
  6. Let grilled flank steak rest for at least 5 minutes, then slice against the grain into thin strips.
  7. Add sliced grilled flank steak to salad bowl, drizzle with ginger dressing, and toss gently. Sprinkle sesame seeds, chopped cilantro, and green onions before serving.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 2500IUVitamin C: 50mgCalcium: 100mgIron: 3mg

Notes

Store any leftover peanut sauce in an airtight container for up to one week. Fresh vegetables provide vibrant color and maximum flavor.

Tried this recipe?

Let us know how it was!