Main Course

Thai Steak Salad

By: Ginny Mahar

*This salad recipe was originally published in the April 2019 issue of Love Love and Eat magazine.*

Dietary compliance: Gluten-free, Dairy-free, Almost-Paleo, Paleo, Low-Carb

Topped with slices of marinated steak, still warm from the grill, this salad will satisfy all of your taste-buds. One of the best parts is the Nam Jim dressing: salty, sour, spicy, sweet, and surprisingly, oil-free. It may look like a small batch, but trust me, a little Nam Jim goes a long way. 

For those of us who are avoiding gluten and dairy, the cuisine of Thailand can offer satisfying options that are not built upon these ubiquitous (and inflammatory) Western staples.

Thai food demonstrates “intricacy; attention to detail; texture; color; taste; and the use of ingredients with medicinal benefits, as well as good flavor”, according to Thai food expert, chef, and writer, McDang. It also takes a “more is more” approach when it comes to combining lots of bold ingredients to create a final dish with what I call KABOOM! flavor.

That’s why 20+ years after tasting this salad at a surf-side cafe in Byron Bay, Australia, I can remember the taste and texture like a high-def flavor photograph.

Do you have a collection of those meal memories that leave such a bold imprint? Maybe it’s just me… LOL

Here’s some info about the thyroid-friendly nutrients in this dish:

5 from 4 votes

Thai Steak Salad

Dietary compliance: Gluten-free, Dairy-free, Almost-Paleo, Paleo, Low-Carb

Servings 3


For the Salad:

  • 1 pound beef flat-iron or hanger or flap steak(grass-fed)
  • fine sea saltto taste
  • 3 tbsp. Avocado oil or other mild-flavored oil of choicedivided
  • 1 cup thinly sliced shallot
  • 1 large head leaf lettucewashed, dried, and torn into pieces
  • 1 red bell peppercut into strips
  • 1 carrotcoarsely grated
  • 1/2 cucumberpeeled, seeded, and sliced
  • 4 green onionschopped
  • 1 cup fresh cilantro leavesloosely packed
  • 1/2 cup roasted salted peanuts*chopped

For the Nam Jim Dressing:

  • 2 medium garlic cloves
  • 1 pinch fine sea salt
  • 2 bird’s eye chilies aka Thai chiliesseeds removed for less heat (or sub. Sriracha, to taste
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons coconut sugar(or sub. 1 1/2 tsp. Maple syrup)
  • 2 1/2 tablespoons freshly squeezed lime juice
  • 2 tablespoons fish sauce
  • 2 tablespoons finely minced shallot


  1. First, prepare the Nam Jim Dressing. Combine the garlic, salt, and chilies in a mortar and pestle and grind to a paste. Add cilantro and continue to pulverize. Combine with sugar, lime juice, fish sauce, and shallot and stir until sugar has dissolved. Alternately, combine all ingredients in a blender or food processor and blitz until well-blended.
  2. In a medium mixing bowl, combine the meat with a tablespoon of the Nam Jim dressing, a hefty pinch of fine sea salt, and 1 tablespoon of the avocado oil. Toss to coat evenly. Set aside to marinate briefly while you prepare the salad ingredients.
  3. In a medium skillet over medium-high heat, combine the shallots with remaining 2 tablespoons avocado oil, and a pinch of salt, stirring occasionally, until soft and browned in spots. Set aside.
  4. To prepare the steak: Preheat grill to medium-high heat. Grill steak 3 to 5 minutes per side for medium-rare, or to desired degree of doneness. (Alternately, steak can be broiled: Place on broiling pan, on upper third rack of oven, and broil 3 to 5 minutes per side or to desired degree of doneness.)
  5. Remove steak from heat and tent loosely with foil while you arrange lettuce, peppers, carrots, and cucumber on serving plates. Slice beef thinly across the grain and arrange on top of salads. Garnish salads with green onion, cilantro, peanuts*, and caramelized shallot.

  6. Drizzle lightly with Nam Jim Dressing (a little goes a long way) and enjoy!

Recipe Notes

*Peanuts are a goitrogenic food. If you are avoiding goitrogens feel free to substitute chopped macadamias.

Nutritional Info Print
Nutrition Facts
Thai Steak Salad
Amount Per Serving
Calories 629 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 10g50%
Cholesterol 100mg33%
Sodium 1217mg51%
Potassium 1128mg32%
Carbohydrates 25g8%
Fiber 5g20%
Sugar 12g13%
Protein 38g76%
Vitamin A 6090IU122%
Vitamin C 107.3mg130%
Calcium 75mg8%
Iron 5.3mg29%
* Percent Daily Values are based on a 2000 calorie diet.

About the Author

Thyroid Refresh Co-founder Ginny Mahar is the mom and recipe blogger formerly known as Hypothyroid Chef. After struggling with the residual symptoms of Hashimoto’s for over four years, she embarked on her own process of adopting a thyroid-specific diet and lifestyle. Within one year, she restored her vitality and lowered her thyroid antibodies by half. Ginny is a passionate advocate of supporting others on their journeys toward better health. She is a Cordon Bleu trained chef, cooking instructor, writer, and entrepreneur.