Steak Salad with Green Curry Dressing with cilantro, cashews, red bell pepper, carrots and red onion over romaine lettuce

Green Curry Steak Salad

Course: Main Course, Main Dish, Salad
Cuisine: American, Thai
Keyword: green curry, steak salad
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2
Calories: 443kcal
Author: Jessica Formicola
Green Curry Steak Salad uses a seared steak with a sweet and mildly spicy green curry sauce over Romaine lettuce and charred bell pepper and carrots. The perfect summer salad recipe! 
Print Recipe



  • 8 ounces Certified Angus Beef brand flank steak
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper


  • 1 teaspoon peanut oil
  • 1/2 cup carrots , chopped
  • 1/2 cup red bell pepper , chopped
  • 1/4 cup red onion , thinly sliced
  • 2 heads Romaine lettuce hearts , chopped into bite-size pieces
  • 1/2 cup Green Curry Sauce/Dressing




  • Heat peanut oil in a medium cast iron skillet. Season both sides of beef with Kosher salt and ground black pepper.
  • Add to the skillet and sear on both sides. Since this cut of beef is fairly thin, you'll need 2-4 minutes on each side for rare to well done (respectively).
  • Remove beef and set aside, keeping the cast iron skillet over heat.


  • Add additional peanut oil to the skillet and heat over medium-high heat until at smoking.
  • Add carrots, red bell pepper, red onion, stir and then allow to sit so it can char a little. Flip and char again. Remove and set side and remove cast iron.

Green Curry Dressing:

  • Heat peanut oil in a small saucepan. Add freshly grated ginger and green curry paste. Saute for 1-2 minutes or until fragrant.
  • Add coconut milk, fish sauce, lime zest, lime juice, sugar and pinch of Kosher salt. Whisk well and bring to a low simmer to allow flavors to meld.
  • Remove from heat and transfer to a small food processor. Blend well with cilantro and plain Greek yogurt until smooth.

Assemble the salad:

  • Slice beef against the grain.
  • Divide Romaine lettuce between 2 large salad bowls. Top with sliced steak. Evenly divide the carrots mixture between both salads.
  • Top with cashews, Maldon sea salt and chives.
  • Finally, dress with green curry salad dressing. Enjoy!
  • If you've tried this recipe, come back and let us know how it was!



Calories: 443kcal | Carbohydrates: 20g | Protein: 33g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 70mg | Sodium: 640mg | Potassium: 878mg | Fiber: 2g | Sugar: 11g | Vitamin A: 8095IU | Vitamin C: 57.2mg | Calcium: 110mg | Iron: 4.7mg