This vibrant Healthy Thai Peanut Salad with Grilled Flank Steak is a protein-packed dish bursting with bold, fresh flavors. Topped with a creamy homemade Thai peanut dressing, it’s the perfect balance of healthy and satisfying! Perfect for lunch or dinner!
Love the rich, nutty flavors of Pad Thai (Thai peanut noodles)? You’re in for a treat! Skip the pasta and give this Healthy Thai Peanut Salad with Grilled Flank Steak a try—it’s a fresh, feel-good twist on a classic favorite.
I can’t stand thinking up a healthy dinner idea every day! It’s exhausting. Cade isn’t much help either (sorry, Cade), and even brainstorming quick dinner recipes can feel like a chore. Throw in the “healthy” factor, and I’m already over it. That’s exactly why I came up with this Healthy Thai Peanut Salad with Grilled Flank Steak. It’s the result of a little rule I’ve been testing out over the past year.
When we started getting more and more requests for healthy dinner recipes, especially quick ones, I knew we needed to rethink things. Not just for adults, but for busy families juggling everything life throws at them.
So one day, as Cade and I were hashing this out, a light bulb went off: instead of stressing about brand-new recipes, why not start with dishes we already love and simply swap out the unhealthy ingredients for better, feel-good options? And guess what? It worked! This salad is proof that healthy can be delicious, simple, and totally doable! Even on a busy weeknight.
How to Make Your Favorite Recipe Healthy
Our new rule is simple: start with a favorite recipe, add more fruits and veggies, and swap out sugars and processed ingredients for healthier alternatives.
It’s easier than you’d think! For example, we took a classic lasagna recipe and made a few clever changes. We used thinly sliced zucchini instead of pasta and cottage cheese instead of ricotta. The result? A dish so good that no one even noticed the swaps. It all bakes together perfectly, and the zucchini melts right in, making it an effortless upgrade.
Who says healthy eating can’t be sneaky and delicious?
Ingredients Needed For Healthy Thai Peanut Salad with Grilled Flank Steak
Salad Ingredients:
- Flank Steak
- Mixed Greens
- Spinach
- Red Bell Pepper
- Orange Bell Pepper
- Red Cabbage
- Avocados
- Carrot
- Cucumber
- Jalapeño
- Sesame Seeds
- Cilantro
- Dry Roasted, Salted Peanuts
- Green Onions
Sauce and Dressing Ingredients:
- Creamy Peanut Butter
- Sriracha
- Fresh Lime Juice
- Toasted Sesame Oil
- Warm Water
- Rice Vinegar
- Fresh Ginger, grated
- Garlic
- Soy Sauce
- Honey
Our Healthy Thai Peanut Salad with Grilled Flank Steak perfectly showcases how simple swaps can transform a dish into something fresh and healthy. We took our beloved Thai Peanut Sauce Noodles and Chicken recipe and decided to give it a fun twist. Instead of chicken, we opted for grilled flank steak, and instead of pasta, we used a hearty mix of spinach and greens, adding an abundance of colorful veggies!
The result? A vibrant dish brimming with color, texture, and variety that left us completely satisfied. It was a breeze to make, proving that healthy eating doesn’t have to be boring at all!
Why Flank Steak Steak for Thai Food?
Flank steak is an ideal choice for this Healthy Thai Peanut Salad for several reasons. First, it cooks quickly over high heat, ensuring a tender result in no time. Plus, it’s budget-friendly, making it accessible for many home cooks. Its bold flavor beautifully complements the Thai-inspired ingredients, making it a standout option for this dish.
Typically, one flank steak can provide enough for two to three meals when cut into halves or thirds. If you’re feeding a larger family, it might stretch to cover just one or two meals. Nonetheless, its versatility and great value make it a fantastic addition to your culinary repertoire!
Can I Make This Healthy Thai Peanut Salad with Grilled Flank Steak Vegan?
Absolutely! You can easily transform this recipe into a vegan delight while keeping it just as delicious! Simply say goodbye to the flank steak and welcome a plant-based superstar like tofu or seitan. For a touch of sweetness, swap out the honey for maple syrup, which works perfectly!
To take it up a notch, consider adding extra veggies. Toss in shelled edamame for a protein-packed punch, delicious snap peas for a satisfying crunch, and fragrant Thai basil to elevate the flavor profile. Feeling adventurous? You could even mix in some fluffy quinoa or rice noodles to make the dish heartier and more filling!
What is Another Name for Flank Steak?
Another name for flank steak is “London Broil.” However, it’s worth noting that some butchers use the term “London Broil” for cuts from the round, which comes from the rear part of the cow. So, when purchasing flank steak, it’s best to clarify with your butcher to ensure you’re getting the right cut.
How to Cut Steak Thin
There’s a little secret to achieving that super thin-cut steak, just like the ones you find in restaurants. First, place the steak in a Ziploc bag filled with marinade. Then, put the entire bag in the freezer for about 15 minutes. Afterward, remove the Thai peanut sauce steak from the bag and slice it thinly on a cutting board. You will discover that just those few minutes in the freezer have frozen the steak just enough to allow your knife to glide through effortlessly.
Is The Peanut Sauce For This Healthy Thai Peanut Salad with Grilled Flank Steak Gluten-Free?
A typical recipe for peanut sauce typically includes ingredients like peanut butter, coconut milk, soy sauce, and a few other staples. However, it’s important to note that not all soy sauce is gluten-free. If you’re unsure about the soy sauce you’re using, you can easily swap it out for tamari, which serves as a gluten-free alternative.
As long as your peanut sauce is made with gluten-free soy sauce or tamari, it will be safe for those with gluten intolerance. Conversely, if it isn’t gluten-free, it could potentially cause issues for anyone sensitive to gluten. Therefore, always double-check the label on your soy sauce to ensure it’s suitable!
This Healthy Thai Peanut Steak Salad is everything you need: vibrant, flavorful, and packed with nutrients. Whether you’re impressing guests or treating yourself to a gourmet-style meal, this dish brings restaurant-quality flavor straight to your kitchen. Give it a try, and let us know what you think in the comments. Happy cooking!
More Asian Recipes:
Watch the Video of How to Make Thai Peanut Steak Salad
Description
This vibrant Healthy Thai Peanut Salad with Grilled Flank Steak is a protein-packed dish bursting with bold, fresh flavors. Topped with a creamy homemade Thai peanut dressing, it’s the perfect balance of healthy and satisfying! Perfect for lunch or dinner!
- 1 Flank Steak, cut in half
- Mixed Greens and Spinach
- 2 Bell Pepper, 1 Red and 1 Orange, sliced
- 1/2 Cup Red Cabbage, sliced
- 2 Avocados, sliced
- 1 Carrot, sliced thin
- 1 Cucumber, peeled and sliced thin then cut in 1-2″ pieces
- 1 Jalapeño, sliced
- Sesame Seeds
- 1/3 Cup Cilantro, chopped
- 1/2 Cup Peanuts, dry roasted, salted, roughly chopped
- 2 Tablespoons Green Onions, sliced
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Whisk together the peanut sauce ingredients and pour half into a gallon sized freezer bag.
2-3 Tablespoons Sriracha, 1/4 Cup Lime Juice, 1/4 Cup Honey, 2 Tablespoons Toasted Sesame Oil, 1/2 Cup Warm Water, 3 Tablespoons Ginger, 6 Cloves Garlic, 1/3 Cup Soy Sauce, 1 teaspoon Rice Vinegar, 1 Cup Peanut Butter
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Add the steak and toss to coat. Place in the refrigerator for 1 hour or up to 2 hours.
1 Flank Steak
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Prepare the Ginger Dressing, whisk in about 2 tablespoons of the peanut sauce, or to taste and store in the fridge until you’re ready to eat.
1 Tablespoon Ginger, 2 Cloves Garlic, 1/4 Cup Soy Sauce, 1/2 Cup Oil, 1/4 Cup Rice Vinegar, 3 Tablespoons Honey, 1 Tablespoon Water, 2 teaspoons Sesame Seeds, 2 Tablespoons Peanut Sauce
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If you’re in a hurry or do not have a grill you can use a hot pan. Place the steak in the freezer while you prep the salad, for up to 15-20 minutes to slice the steak easier.
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Prepare the veggies and greens in a large salad bowl or platter.
Mixed Greens and Spinach, 2 Bell Pepper, 1/2 Cup Red Cabbage, 2 Avocados, 1 Carrot, 1 Cucumber, 1 Jalapeño
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Heat a grill to high heat. Let the marinade drip off the steak and pat with paper towels, then add to the grill. Turn down to medium high. Grill on each side until 135-145 internal temperature. Let rest and slice against the grain.
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To prepare in a pan: Get the meat out of the freezer and slice thin, against the grain.
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Heat a skillet over medium high heat with a small drizzle of oil.
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Add the meat to the skillet and cook, tossing occasionally until cooked, about 3 minutes. Remove to a plate.
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Toss the meat with the veggies and top with dressing.
Sesame Seeds, 1/3 Cup Cilantro, 1/2 Cup Peanuts, 2 Tablespoons Green Onions
Left overs can be stored in the refrigerator for 2 days.
Calories: 835kcal
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