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Marinated Thai Steak Salad

by SusySedano  |  Jul 14, 2012

Marinated Thai Steak Salad
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This salad ups its nutritional power by swapping out lettuce for cabbage. “Cabbage is probably one of the most important vegetables we can add to our diet,” says Stephanie Leach, an Institute for Integrative Nutrition® Health Coach in Longmont, CO. “Red cabbage’s purple color is caused by anthocyanins (the same type of pigment that makes blueberries blue), which are powerful antioxidants. Anthocyanins are also known to have anti-inflammatory properties, which protect connective tissue and blood vessel walls from damage,” she says. “Cabbage is also a good source of fiber, making it one of the healthiest, low-calorie vegetables you can eat.” Leach recommends marinating the steak the night before to have your dinner on the table in 30 minutes or less.



  • 1 1/2 lb Flank Steak
  • 2 tbsp Minced Ginger
  • 1/2 tbsp Seasoned Pepper
  • 1/4 cup Tamari Soy Sauce
  • 1/4 cup Organic Canola Oil
  • 1/4 tsp Sea Salt
  • 1/4 cup Lime Juice
  • 1 tbsp Sugars, Brown
  • 1 tbsp Fish Sauce
  • 1 tsp Chili Garlic Sauce
  • 2 1/2 oz Red Cabbage
  • 2 cups Mung Bean Sprouts
  • 1/4 cup Cilantro
  • 1/4 cup Fresh Mint
  • 1 cup Carrots
  • 2 tbsp Oriental Tamari Sauce


1 Ingredients:
2 For the marinade:
3 /2 pound flank steak
4 tablespoons minced fresh ginger
5 /2 tablespoon seasoned pepper
6 /4 cup Tamari sauce
7 /4 cup organic canola oil (or olive oil)
9 For the salad:
10 /4 teaspoon sea salt
11 /4 cup fresh lime juice
12 tablespoon brown sugars
13 tablespoons Tamari sauce
14 tablespoon fish sauce
15 teaspoon chili garlic sauce
16 /2 head red cabbage, cored and finely shredded
17 cups mung bean sprouts, rinsed
18 cup carrots, julienned
19 /4 cup fresh mint leaves
20 /4 cup fresh cilantro leaves
22 Directions:
23 To make the marinade, combine ingredients in a glass dish, stir with a fork to combine. Add the steak, turning to coat. Refrigerate, turning a few times for 2-24 hours. Remove steak from refrigerator 30 minutes before cooking. Heat a cast iron grill pan until it’s smoking hot. Grill the steak 6 minutes on each side. Remove steak and allow it to rest at least 10 minutes, tented with foil. Slice steak across the grain into very thin slices. Combine salt and chili sauce in a glass jar and shake. Divide the remaining ingredients among 6 plates. Top with sliced steak. Drizzle with dressing.
25 Makes 4-6 servings
27 Per serving: 198 calories, 6.6g fat, 2.7g saturated fat, 777mg sodium, 11.7g carbohydrates, 2.9g fiber, 5.5g sugars, 23g protein
  tephanie Leach, Institute for Integrative Nutrition® Health Coach