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5 from 2 votes

Thai Steak Salad with Mango, Herbs and Sweet and Sour Vinaigrette

Thai Steak Salad Full of Layers of Flavor and Tossed with a Sweet and Sour Chile Vinaigrette, Fresh Mango and Bright Herbs, Such as Basil and Mint.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main Course
Cuisine: Thai
Keyword: Thai steak salad, Thai beef salad, Thai steak marinade, Thai beef salad recipe
Servings: 2 large salads
Calories: 1097kcal
Author: Samantha Ferraro


Steak Marinade

  • ½ inch piece of ginger peeled and grated
  • 1 lime zested and juiced
  • 1 tbsp. sweet chile sauce
  • 1 tsp. soy sauce
  • 1 pound New York steak or filet
  • Grape seed or canola oil for cooking.

Sweet Chile Vinaigrette

  • 1-2 tbsp. sweet chile sauce
  • 1-2 tsp. fish sauce
  • 1 small garlic clove grated
  • 1 lime zested and juiced
  • ¼ cup grape seed oil or other neutral oil
  • Salt and pepper to taste

For the Salad

  • 1 large mango chopped into 1 inch cubes
  • 1 5- ounce bag of fresh arugula
  • 1 Persian cucumber sliced thinly
  • 1 medium sized tomato seeded and chopped into ½ inch pieces
  • 1 carrot peeled into ribbons
  • 1 small bunch of fresh cilantro
  • 1 small bunch of fresh mint leaves
  • 1 small bunch of fresh basil leaves
  • ½ cup sliced and toasted almonds
  • 1 lime cut into quarters, for garnish


  • Begin by whisking together the steak marinade ingredients in a bowl and add steak to marinade. Turn over to coat on all sides and set aside as you prep other ingredients. You can also make this earlier in the day and place in the refrigerator.
  • Heat a grill pan to high heat and drizzle with grape seed oil (You can also grill the steak on an outdoor grill.) Use tongs to remove steak from marinade allowing any excess sauce to drip off.
  • Cook steak on hot grill for about 4-5 minutes on each side, until there is a good seared char and it’s medium-rare to medium in the center (or desired preference). Once done, remove from grill and set aside to rest.
  • In another bowl, add all the sweet chile vinaigrette ingredients together minus the grape seed oil and stir together. Then slowly whisk the grape seed oil, making the vinaigrette. Taste for seasoning and adjust as necessary.
  • To assemble the salad, add the cubed mango, arugula, sliced cucumber, tomatoes, peeled carrot, fresh herbs and toasted almonds together in a large bowl.
  • Slice steak into ½ in slices across the grain and add to salad. Pour dressing over salad and toss everything together so vinaigrette is evenly coated.
  • Divide salad between 2-3 bowls and serve with lime wedges.


Recipe adapted from Entertaining with Beth


Calories: 1097kcal | Carbohydrates: 52g | Protein: 59g | Fat: 78g | Saturated Fat: 18g | Cholesterol: 138mg | Sodium: 649mg | Potassium: 1735mg | Fiber: 12g | Sugar: 30g | Vitamin A: 8877IU | Vitamin C: 91mg | Calcium: 307mg | Iron: 7mg