Thai – inspired steak salad

Tangy, Crunchy, Beefy: The Salad That Actually Fills You Up.

Tips

why skirt? Can I use something else?

Skirt steak is a thin, long cut of beef from the diaphragm muscles of the cow. I picked skirt steak because it’s a quick cook that packs a lot of punch. Because it is a lean, fibrous muscle with a lot of surface area, it is perfect for marinating and can be cooked both on the grill or in a cast iron.

Alternative cuts: If you can’t find skirt steak, flank steak is the most common substitute as it has a similar texture and also takes well to marinades. Hanger steak or flat iron steak are also excellent alternatives that provide deep, beefy flavor and a quick sear. If you are not familiar with these cuts, I recommend looking up tips on best ways to cook them, as they all require a different touch.

How to treat it: To get the best results, pat the steak dry before marinating and allow it to reach room temperature for about 10 to 15 minutes before cooking. Once cooked, it is crucial to slice it against the grain to ensure every bite is tender rather than chewy.

keep it simple, silly

his dish is all about getting your feet up immediately. While I do love cleaning out the fridge and using fresh vegetables, spending less time chopping vegetables is also a good idea. If you have a favorite salad mix, give it a shot! The flavors here are Thai-inspired, with umami flavors pulling from sauces and acids. I personally recommend cabbage-based salads as an alternative; a Thai Crunch salad or a crunchy cabbage blend is always the go-to grab to match the vibrant textures of the juicy, savory-sweet beef

what is garum?

Garum is a fermented sauce that provides an intense hit of savory, umami flavor. While traditional garum was often made from fish, modern versions (like the beef garum used in this recipe) can be made from various proteins.

Yes, it differs from fish sauce. While both are fermented and provide a salty, savory depth, fish sauce is specifically made from salted, fermented fish (usually anchovies). Beef garum offers a richer, meatier depth that complements the steak perfectly. If you don’t have beef garum on hand, you can substitute it with a mixture of fish sauce to achieve a similar savory profile.

steak salad

Preparation Time: 15 minutes | Cook Time: 20 minutes | Serving size: 4 – 6

Gather

skirt steak

• Juice from 2 limes
• 2 tablespoons ginger, freshly grated
• 4 tablespoons brown sugar
• 2 tablespoons sambal oelek
• ½ cup beef garum (¼ cup plus 2 tablespoons of fish sauce also works here)
• 2 tablespoons garlic, minced or pressed
• 2 pounds of skirt steak

Seasme seed dressing

• ¼ cup olive oil 
• ¼ cup plus 2 tablespoons toasted sesame oil 
• ¼ cup rice vinegar 
• 2 tablespoons honey 
• 2 tablespoons soy sauce 
• 5 cloves garlic, minced or pressed

Salad mix

• 10 ounces spring mix (see notes for other options)
• 1 cup shredded carrots 
• ¼ cup mint leaves
• ½ cup cilantro 
• 4 ounces pea pods 
• Half of a red onion, thinly sliced 
• For garnish: green onions, fried onions

Follow

1. Combine all ingredients for the marinade, minus the steak, in a bowl. Set aside. Pat the skirt steak dry.
2. Place the steak in a shallow dish, and pour the marinade over the steak, coating it evenly. Let it set for 10 to 15 minutes to reach room temperature. (While you wait, make the dressing and prepare the salad.)
3. Prepare the dressing: Combine all ingredients in a bowl, and whisk. Set aside until ready to serve. (You can also put it in a Mason jar and shake aggressively before serving.) 
4. Prepare the salad: Toss all ingredients into a large bowl, and set aside until ready to serve.
5. In a cast-iron skillet, heat until the skillet barely begins to smoke.
6. Let excess marinade drip off the steak. (I sometimes run my gloved fingers down the steak like a dual squeegee.) Press the steak down into the heated skillet, and let it cook for 2 minutes. Flip, and cook for 2 minutes. Repeat until all the steak is cooked.
7. Place cooked steak on a lined cookie sheet, and let rest for 6 to 8 minutes in a cold oven. 
8. After the steak has rested, slice against the grain and serve on top of the salad. Garnish with green onions, fried onions and dressing before serving. Enjoy!