Thai Peanut Steak Salad

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I think it’s time for me to admit something…I think I like salads. For years I’ve said I hate salads, but then I continue to make salads I actually enjoy, so am I just lying to myself? It’s hard to know. Because here’s the thing – I only like salads that have REALLY GOOD dressing and way more than just lettuce. Lettuce is kind of stupid. But if the salad has lots of extra veggies on top, a shit ton of herbs, and a dressing that just won’t quit, I’m into it. And I expect my salad to have A LOT of dressing on it. I’m definitely not eating a piece of lettuce that doesn’t have dressing on it. That’s a waste of time. So at the end of the day, I think I just like salad dressing. Who cares about the salad part.

PaleOMG Thai Peanut Steak Salad

PaleOMG Thai Peanut Steak Salad

Something I’ve found through many years of testing out salad recipes, failing at some and conquering others, is that salads need WAY more than lettuce.

  • Salads need a variety of flavorful and crunchy veggies to hold up to the dressing.
  • Salads need something extra crunchy a nut or a seed.
  • Salads need herbs. Bring on the herbs!

If those three things aren’t involved, the salad may suck. It’s simple science. But the dressing also makes a huge different. And when you add something like peanut butter to a dressing, get ready to live your best. One of my favorite parts about not counting calories or macros is that I can add as much dressing as possible to my salad without worrying about it. Salads used to feel like diet food to me, but now it’s just delicious food, which is lovely! Dressing is the best!

PaleOMG Thai Peanut Steak Salad

You may see some different types of recipes on the blog soon! I’ve been playing around with my own diet, eating more gluten free grains and beans, and I’ve been feeling really great from it. Paleo has been such a helpful experience and it’s changed my life in such a positive way, but these changes are working for me at this point. So you may see some recipes that don’t fit the paleo guidelines, but are still cleaner and healthier choices than what the normal American diet looks like. Since I started this blog in 2011, I’ve shared the recipes that have made my life better and more enjoyable so I want to continue doing that, even if it’s not strict paleo. Hopefully you are cool with that! If not, that’s a bummer because it’s still happening. Get on that train, boo boo!

PaleOMG Thai Peanut Steak Salad

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Thai Peanut Steak Salad

  • Author: juli
  • Prep Time: 3 hours 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 3 hours 30 minutes
  • Yield: 4-5 1x
Scale

Ingredients

For the marinated steak

  • 1/3 cup coconut aminos
  • 1/4 cup rice wine vinegar or coconut vinegar
  • 3 tablespoons olive oil
  • 3 tablespoons honey
  • 2 tablespoons sriracha
  • 1 teaspoon garlic powder
  • 1/3 cup cilantro, chopped
  • salt and pepper, to taste
  • 3 steaks of choice (about 4lbs worth) – I used sirloin steak

For the peanut dressing

  • 1/3 cup peanut butter (or other nut butter)
  • 1/3 cup water
  • 2 tablespoons honey
  • 1 tablespoon coconut aminos
  • 1 tablespoon lime juice
  • 1 tablespoon sriracha
  • 1 tablespoon sesame oil

For the salad

  • 4 ounces greens – I used protein greens (sweet pea leaves, baby spinach, baby bok choy, baby kale, etc.)
  • 7 ounces romaine hearts, roughly chopped
  • 3 Persian cucumbers, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1/4 red onion, thinly sliced
  • handful of mint leaves
  • handful of cilantro
  • 1/4 cup peanuts
  • flake salt, for garnish

Instructions

  1. Whisk together all the ingredients for the marinated steak. Place steak in a shallow dish then pour the marinade on top, cover and place in the fridge to marinate for 3 hours or even overnight. The longer, the better!
  2. Once steak has marinated, place a large cast iron skillet over medium-high heat. Once hot, add 1 tablespoons of oil. Remove steaks from marinade and pat dry, then add each steak to the hot pan. Cook steak on each side for 3-5 minutes, or until the steaks reach an internal temperature of 145 degrees F for medium rare. Remove steaks and let rest for 5 minutes before slicing against the grain.
  3. While the steaks rest, place all the ingredients for the dressing in a blender and blend until smooth and combined.
  4. Place all ingredients for the salad on a large plate. Top with sliced steak then add then dressing on top before tossing and serving up!

PaleOMG Thai Peanut Steak Salad


PaleOMG Thai Peanut Steak Salad

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You May Also Like:

Heirloom Tomato & Watermelon Panzanella Salad

Peach Prosciutto Salad

Asian Salad

Strawberry Arugula Salad

Thai Peanut Buddha Bowls

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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7 thoughts on “Thai Peanut Steak Salad”

  1. Shawna Upshaw

    Congrats on your success with the bean protocol!!! I’ve been on/off with low carb for years and have recently been having success with adding back to my diet clean grains and legumes. As a matter of fact I made an awesome Mediterranean chickpea salad for lunch and it was heaven!!! You keep doing you boo boo :)!!

  2. Always love your curiosity and openness when it comes to figuring out what works for YOU, Juli! Such an inspiration to conduct our own self experiments and continuously explore, adjust and learn. Thank you!

    5.0 rating

  3. Juli, I have a freezer full of steak and needed some inspiration. I really look forward to trying this! Thank you!!

  4. Most salads are just sad. You definitely need to add some crunch and some fun stuff. I’m excited to hear how the bean protocol is helping you. I’ve also had cystic acne so I’m always open to trying something new. Right now mine is under control!

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