Seared marinated skirt steak is served up over a bed of lettuce and soft herbs for a protein-forward, Thai-inspired summertime meal. 

Now, here’s a go-to summer staple that’s perfect for backyard barbecues and entertaining friends and family but is just as yummy as a healthy lunch.

This Thai Marinated Steak and Herb Salad is jam-packed with flavorful ingredients for an irresistible bite.

By the time summer rolls around, we’re all looking for quick and easy meals that are no-fuss but deliver plenty of flavor. This marinade and dressing is basically drinkable. It’s slightly spicy, kinda sweet, and has just the right amount of umami saltiness. Delish!

Can’t wait for you all to give this one a try… I’m sure you’re going to love it! Enjoy!

Key Ingredients for Thai Steak Salad

Steak. Check. Lettuce. Check. Herbs. Check… You’re practically there with these three ingredients. The rest are pantry and fridge staples that you likely already have on hand. Here’s what you’ll need. 

• Skirt Steak: This cut of meat is long in shape, making it a quick-cooking option. Skirt steak is similar to flank steak but has a looser grain and a bit more fat. It should be marinated for optimal flavor. I love cooking with skirt steak because it’s a forgiving piece of meat and less intimidating than a thicker cut such as a ribeye! Slice it thin and against the grain. 
• Coconut Sugar: Adding a sweetener to a marinade helps caramelize the steak and create a nice crust when it’s grilling. 
• Bone Broth: Full of collagen and gut-loving goodness! 

• Tamari: A gluten-free soy sauce alternative, this gives the steak its Asian flare. Regular soy sauce can also be substituted. 
• Fish Sauce: This is an umami-packed ingredient, adding another level of complexity to the marinade. If you don’t have it, leave it out. 
• Limes: In my opinion, limes are an essential component to any Thai meal! 
• Fresh Ginger: Mince or grate ginger to ensure it gets into every bit of the marinade and sauce. 
• Red Pepper Flakes: Add more or less depending on your preferred level of heat. 

• Butter Lettuce: This refreshing green is the perfect contrast to the seared steak. 
• Herbs: Mint and cilantro leaves really make the difference here. They pair so well with the zesty lime and the umami dressing. 
• Peanuts: For a bit of crunch, I like to top everything off with some roasted and salted peanuts. If you prefer, either almonds or cashews would work here, too.

How to Make Thai Marinated Steak and Herb Salad

For the Marinade/Dressing

Place the coconut sugar, bone broth, tamari, avocado oil, fish sauce, lime zest and juice, fresh ginger, and red pepper flakes in a glass jar with a lid and shake or whisk to thoroughly combine. 

Add the skirt steak to a glass Tupperware or zip-lock bag and pour 3/4 of the marinade over it, ensuring that the steak is submerged. 

Let it marinate in the fridge for 4 hours or overnight. 

Store the remaining marinade in the refrigerator to use later as your salad dressing. 

To Make the Steak:

Heat a large cast iron or stainless steel skillet to medium-high heat. 

Remove the steak from the marinade, shaking off and discarding the marinade, and sear for 4 minutes per side for medium rare (add a minute per side for medium). 

Remove the steak from the skillet and allow it to rest for 10 minutes. 

Thinly slice the sections against the grain. 

Assemble the Salad:

Add the butter lettuce, fresh herbs, and peanuts to a large serving bowl or platter. 

Top salad with sliced skirt steak and pour the remaining dressing over top. 

Toss, serve, and enjoy!

More Hearty Salad Recipes: 

• Warm Winter Harvest Salad with Roasted Shallot Dressing
• Crispy Chicken Caesar Salad with Cashew Dressing
• Crispy Wild Rice Harvest Salad