Trying to decide which Season with Spice blend to try first?
Start where we do in our own kitchen. If you’ve been following along recently, you’ve probably noticed a trend – Thai Grilled Chicken with Sweet Chili Dipping Sauce, Thai Grilled Pork Chops, Thai Grilled Fish Tacos with Mango Salsa, and now Thai Grilled Steak Salad with Cilantro-Lime
Dressing.
Thai BBQ Seasoning is our go-to blend for marinating or seasoning beef, chicken, white fish, seafood, and pork. The spices in the blend – coriander & cumin, garlic & pepper, lemongrass & smoked serrano – create an aroma and flavor that’s balanced, enticing, and distinct. Distinct but approachable to use with almost any type of grilled meat or seafood.
It’s a blend that is subtle enough to match well with white fish, but bold enough to handle a thick sirloin steak like in this Thai Grilled Steak
Salad with Cilantro-Lime Dressing.
Then a quick sear of 3-4 minutes on each side for a delicious medium-rare steak. You want a juicy, just-cooked through piece of meat to allow the flavors of the marinade and seasoning to mingle and do their magic. That’s the key to a great steak salad – the juices and flavors from the grilled steak mixing with the bed of fresh greens and herbs, cucumber slices, and cherry tomatoes.
Optional, but highly recommended – I also made a refreshing, green dressing that incorporates cilantro, shallot, garlic, olive oil, and lime juice. It takes a delicious steak salad to a whole new level.
For a complete dinner, add a serving of glass noodles into the salad, and enjoy with a side of lightly grilled sweet corn.
For a complete dinner, add a serving of glass noodles into the salad, and enjoy with a side of lightly grilled sweet corn.
Thai Grilled Steak Salad with Cilantro-Lime Dressing
by Season with Spice
Serves 2
Grilled Steak:
1/2 lb top sirloin steak or flank steak
1 tbsp reduced sodium soy sauce
2 tsp fish sauce (or sea salt, to taste)
2 tsp of coconut sugar
1 tbsp oil
1/4 tsp to 1/2 tsp of Season with Spice’s Thai BBQ Seasoning, for each side
For the salad mix:
Mix green salad or your choice of lettuce such as romaine lettuce
Cucumber slices Cherry tomatoes – halved
Mint leaves, or an assortment of fresh herbs such as cilantro, Thai basil, and red perilla
Cilantro & Lime Dressing:
About 1/2 cup fresh cilantro – chopped
1.5 tbsp of minced shallot
2 garlic cloves, minced
2 tsp of coconut sugar
1/2 cup extra virgin olive oil
1/4 cup lime juice, or to taste
Method:
To make the cilantro dressing:
1. In a bowl, combine chopped cilantro, shallot, and garlic (optional - if you have a mortar & pestle, pound them into a coarse paste). Then add in the coconut sugar, olive oil, and lime juice. Whisk to combine.
2. Use immediately, or cover & refrigerate. The dressing can be made a day or two in advance.
For the Thai Grilled Steak:
1. Marinate the steak with soy sauce, fish sauce (or sea salt), coconut sugar, and oil. Marinate for at least 2 hours, or overnight.
2. Prepare the grill for direct-heat cooking over high heat (or take out the grill pan for the stove). Remove the steak from the marinade, and coat each side of the steak well with our Thai BBQ Seasoning. Let stand at room temperature while you set up the rest of the meal.
3. Once the grill is hot, oil the grill and place the steak on. Grill until nicely charred, about 3-4 minutes per side (halfway through on each side, turn the steak 90 degrees). For medium-rare, the steak should reach an internal temperature of 125° to 130°.
4. Transfer the steak to a cutting board, and wrap in foil. Let rest for 5 to 10 minutes to allow the steak to finish cooking, and for the juices to redistribute before slicing it.
5. Slice the steak thinly against the grain. Serve it over the bed of salad, and finally, top it with the cilantro-lime dressing. Enjoy!
Notes:
- Have fun mixing up the salad – try bell peppers, bean sprouts, red onion, mung bean noodles (glass noodles), and fresh herbs like mint, cilantro, red perilla, and Thai basil. I also like to top it with crushed peanuts.
by Season with Spice
Serves 2
Grilled Steak:
1/2 lb top sirloin steak or flank steak
1 tbsp reduced sodium soy sauce
2 tsp fish sauce (or sea salt, to taste)
2 tsp of coconut sugar
1 tbsp oil
1/4 tsp to 1/2 tsp of Season with Spice’s Thai BBQ Seasoning, for each side
For the salad mix:
Mix green salad or your choice of lettuce such as romaine lettuce
Cucumber slices Cherry tomatoes – halved
Mint leaves, or an assortment of fresh herbs such as cilantro, Thai basil, and red perilla
Cilantro & Lime Dressing:
About 1/2 cup fresh cilantro – chopped
1.5 tbsp of minced shallot
2 garlic cloves, minced
2 tsp of coconut sugar
1/2 cup extra virgin olive oil
1/4 cup lime juice, or to taste
Method:
To make the cilantro dressing:
1. In a bowl, combine chopped cilantro, shallot, and garlic (optional - if you have a mortar & pestle, pound them into a coarse paste). Then add in the coconut sugar, olive oil, and lime juice. Whisk to combine.
2. Use immediately, or cover & refrigerate. The dressing can be made a day or two in advance.
For the Thai Grilled Steak:
1. Marinate the steak with soy sauce, fish sauce (or sea salt), coconut sugar, and oil. Marinate for at least 2 hours, or overnight.
2. Prepare the grill for direct-heat cooking over high heat (or take out the grill pan for the stove). Remove the steak from the marinade, and coat each side of the steak well with our Thai BBQ Seasoning. Let stand at room temperature while you set up the rest of the meal.
3. Once the grill is hot, oil the grill and place the steak on. Grill until nicely charred, about 3-4 minutes per side (halfway through on each side, turn the steak 90 degrees). For medium-rare, the steak should reach an internal temperature of 125° to 130°.
4. Transfer the steak to a cutting board, and wrap in foil. Let rest for 5 to 10 minutes to allow the steak to finish cooking, and for the juices to redistribute before slicing it.
5. Slice the steak thinly against the grain. Serve it over the bed of salad, and finally, top it with the cilantro-lime dressing. Enjoy!
Notes:
- Have fun mixing up the salad – try bell peppers, bean sprouts, red onion, mung bean noodles (glass noodles), and fresh herbs like mint, cilantro, red perilla, and Thai basil. I also like to top it with crushed peanuts.
