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Grilled Thai Steak Salad

Grilled Thai Steak Salad

Steak salad goes international with the Fresh Express® Thai ‘N’ Cashews Chopped Kit®.
Course Main Course
Cuisine Thai
Servings 4 people


  • 2 packages Fresh Express® Thai ‘N’ Cashews Chopped Kits® (11.7-ounce)
  • 1/4 cup olive oil
  • 1/4 cup soy sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons fresh lime juice
  • 2 tablespoons chopped fresh ginger
  • 1 tablespoon sesame oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 pound sirloin steak
  • 1 large mango peeled, pitted, cut into 1-inch pieces
  • 1 avocado peeled, pitted, cut into 1-inch pieces


  • Combine the soy sauce, brown sugar, lime juice, ginger, sesame oil, garlic powder, and pepper in a small bowl. Transfer to a large resealable plastic bag; add steak and toss to coat. Refrigerate for at least 6 hours, turning the bag once or twice.
  • Heat an outdoor or indoor grill to medium-high; oil the grill grate with nonstick cooking spray.
  • Remove steak from marinade and discard marinate. Season with a little salt. Grill steak for 4 to 5 minutes a side or until meat reaches desired doneness (medium-rare is very pink in the center; medium is light pink in the center; well-done is brown throughout). Remove from the grill and slice into 1/4-inch pieces.

To Make the Thai ‘N’ Cashews Chopped Kit®:

  • Place the Fresh Express® Thai ‘N’ Cashews Chopped Kits® into a large bowl; toss with salad dressing, reserving 2 tablespoons.

To Assemble:

  • Divide salad evenly among four plates. Top with steak, mango and avocado; drizzle with reserved dressing. Sprinkle with salad toppings.
Keywords Beef, Entrees, Regional & Ethnic