Thai Steak Salad


This flavourful Thai salad combines lemony cilantro leaves with refreshing mint leaves and cool cucumber, all nestled under a delicious steak. The surprising star in this dish is the dressing which is full of fresh, zingy and strong flavours that take this dish to the next level. And we certainly aren’t opposed to a juicy piece of steak to top it all off!

Servings: 1
Duration: 15mins+
Protein: Beef
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Included in your Eat Kit

  • ¼ tsp birds eye chilli
  • 1 garlic clove
  • ½ Tbsp cilantro stems
  • 1 tsp sugar
  • 1 Tbsp fish sauce
  • 1.5 Tbsp lime juice
  • ½ Tbsp neutral oil

Salad Greens:

  • 1 cup mixed lettuce leaves
  • 2 Tbsp cherry tomatoes
  • 1 Tbsp sliced red onion
  • 1/8 sliced cucumber
  • ¼ cup cilantro leaves
  • ¼ cup mint + basil leaves
  • 150g sirloin steak


You will need:

  • frying pan

If you are making the dressing yourself:

  • Place the birds eye chili, garlic, cilantro stems and a small pinch of salt into a mortar and pestle. Grind until a paste forms (alternatively, you can use a food processor for this step
  • Add the remaining Dressing ingredients.
  • Alternative: Finely mince garlic, coriander and chilli with knife. Use side of knife to smear into paste on cutting board, then shake in jar with remaining ingredients.


  1. Heat the oil in your pan until screaming hot and starting to smoke.
  2. While the oil is heating, very generously season (trust us, put more than you think) your steak with salt and pepper
  3. Cook the steak for 1.30 mins on each side for medium or until internal temperature is 57°C. (See note below for different degrees of doneness)
  4. Remove steak from pan, place onto a plate and loosely cover with foil and set aside for 10 minutes to rest
  5. When your steak is almost done resting, place the salad greens in a bowl, drizzle with 2 Tbsp dressing and toss
  6. Slice the beef thinly against the grain (see note below). At this point, you can either add the beef to the salad and toss with the remaining dressing and plate, or plate the salad and place the steak on top of the salad, topping off with the remaining dressing
  7. Garnish with peanuts and enjoy!


  1. Steak: the steak will continue cooking while resting

For Rare, take the steak off the stove at 47°C, after resting, temperature should be 49°C

For Medium rare, take off the stove at 52°C, after resting, temperature should be 54°C

For Medium, take off the stove at 57°C, after resting, temperature should be 60°C

For Well done, take off the stove at 65°C, after resting, temperature should be 68°C

2. Cutting the beef against the grain produces the most tender slices. To do this, look at the piece of steak and you will notice that most of the fibres are going in one direction. Turn the steak so the fibres are going left to right directly in front of you. Then cut across the fibres – i.e. 90 degrees perpendicular to the direction of the fibres.