thai steak salad

5 from 2 votes
Total Time: 20 minutes
Servings: 4


  • 1 lb. flank steak
  • 1 asian salad kit
  • 10 oz. grape tomatoes halved
  • 1 avocado diced
  • 1 mango diced


  • Using paper towels, pat 1 lb. flank steak dry and season on both sides with a big pinch of salt and pepper.
  • In a large cast iron skillet or over a grill, cook steak until desired doneness. Let rest and slice against the grain.
  • In the meantime, toss together the Asian Salad Kit in a large bowl, leaving out any crunchy topping (crispy noodles or peanuts that came with the kit)
  • To the same bowl, add ½ pint of halved tomatoes, 1 diced avocado, and 1 diced mango to the kit.
  • Top with steak and toss to fully coat in the dressing finishing with the crunchy toppings.


  • To complete the meal, serve with a side of Jasmine rice.


  • Steak: Swap steak for salmon or chicken.
  • Vegetarian: Swap steak for cooked Japanese soba noodles. (high in protein and fiber!)
  • Salad Kit: I like the Trader Joe’s Peanut & Crispy Noodle Salad Kit, but I’ve used different Asian salad kits when making this recipe and it still turns out great.


  • Mango and tomatoes can be diced in advance and stored in an airtight container for up to 5 days.


Calories: 281kcal | Carbohydrates: 15g | Protein: 26g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 68mg | Sodium: 70mg | Potassium: 886mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1224IU | Vitamin C: 34mg | Calcium: 43mg | Iron: 2mg