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

Want to save this recipe?
Just enter your email and get it sent to your inbox!
Please enable JavaScript in your browser to complete this form.
Print

Thai Peanut Steak Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

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

Ingredients

Scale

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!

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

PaleOMG Thai Peanut Steak Salad


PaleOMG Thai Peanut Steak Salad

_______________

You May Also Like:

Heirloom Tomato & Watermelon Panzanella Salad

Peach Prosciutto Salad

Asian Salad

Strawberry Arugula Salad

Thai Peanut Buddha Bowls

____________

Click Here To Get All My PaleOMG Recipes Into Your Meal Planner With Real Plans!

This post contains some affiliate links and I may be compensated, but all opinions are my own. This compensation helps with expenses to keep this blog up and running! Thank you for all your support!

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

12 Comments

  1. Shawna Upshaw says:

    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 :)!!

    1. juli says:

      yummmmmmmmm!

  2. Dana Leigh Lyons says:

    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!






    1. juli says:

      YAS Dana!! Life is all about experimentation, getting some things right and some things wrong, and growing from both!

  3. Kate says:

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

    1. juli says:

      hope you like it Kate!

  4. Kari says:

    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!

    1. juli says:

      it’s been amazing so far!

  5. AudreyJaneHJC says:

    i just made this salad for my husband and I, its straight up delicious! I use chicken rather than steak only because it was already thawed. a new favourite
    this really stepped up the salad game in our home.






    1. juli says:

      awesome!! so glad you guys liked it!!

  6. Teresa says:

    Love this salad! I’ve made it twice now….I was hoping to make it again tonight but the ingredients for the dressing are no longer visible. Can you repost? thanks!






    1. juli says:

      sadly there is a glitch in my system that i’m trying to troubleshoot, but here are the ingredients in the meantime! i’m so sorry for the inconvenience!
      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