Thai salad with steak and grilled halloumi
- Preparation 25 min
- Cooking 10 min
- Servings 2 to 3
- Freezing I do not suggest
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🥩 My tribute to Thailand
The idea came to me after trying Thai dressings in several restaurants and telling myself that I absolutely had to make my own version. Honestly, I’ve never been to Asia. But I really can’t wait to go taste the real thing in person. In the meantime, here’s my homemade version that combines a nicely seared strip loin steak, golden grilled halloumi, a Thai dressing that’s just spicy enough, and plenty of fresh herbs. It’s fresh, it’s nourishing, it’s salty, and it tastes like a real meal. Not the sad cafeteria salad.
🧀 The two things that change everything
First thing, the mistake I often make myself: I take my halloumi straight from the fridge to the pan. Bad idea. Take it out 30 minutes before so it reaches room temperature, otherwise you’ll have a golden grilled exterior and a still cold interior. Same thing for your strip loin steak: take it out half an hour before to let it come to temperature. That’s the basis of even cooking. Second thing: don’t skimp on resting the steak. Five minutes under tight aluminum foil after cooking is non-negotiable. It’s during this rest that the juices redistribute and your meat stays juicy instead of releasing all its liquid when you slice it.
🌿 The perfect meal-salad for entertaining on a summer Saturday night
This thai salad with steak and grilled halloumi is exactly the kind of entertaining recipe that impresses without requiring hours of preparation. The combo of juicy strip loin, crispy halloumi, and punchy Thai dressing transforms an ordinary dinner into a feast among friends. My favorite Saturday night recipes are those that make people say “wow” from the first bite, and this one checks all the boxes. You take halloumi and meat out to temper 30 minutes before cooking, heat the cast iron pan, and in 25 minutes flat you have a dish that’s completely out of the ordinary. Also ideal for a light but hearty lunch, a post-gym dinner, or a meal with friends that’s off the beaten path.
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🌡️ Temper your halloumi AND your steak 30 minutes before cooking
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This is the mistake I often make that ruins the cooking. Take the halloumi and strip loin out of the fridge half an hour before cooking so they reach room temperature. Otherwise, your halloumi will be golden grilled on the outside but still cold inside, and your steak will cook unevenly. This tempering step radically changes the final result.
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🥩 Strip loin is ideal, but skirt steak, ribeye or hanger steak work too
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I chose strip loin for this recipe because its marbling gives juicy and tender meat. But if you find skirt steak, ribeye or hanger steak, they all work very well. Keep the same amount of meat, just adjust the cooking according to the thickness of the cut. Ask your butcher for a piece about 1 ½ inch (3.8 cm) thick for even cooking.
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⏱️ Rest under tight aluminum foil, 5 minutes minimum
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After cooking, place your steak on a cutting board, cover it with tight aluminum foil and forget about it for 5 minutes. During this rest, the juices redistribute throughout the meat instead of running everywhere as soon as you cut. Then slice against the grain (perpendicular to the visible fibers) in thin slices for maximum tenderness.
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🧀 Saputo halloumi and always double L
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I use Saputo halloumi, accessible in supermarkets and good quality. Small spelling detail: it’s halloumi with two L’s, never haloumi. Before grilling, pat it well with paper towel to remove excess water that would prevent nice browning. Slice it into planks about 1 cm thick before cooking.
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🐟 Squid brand fish sauce, accessible everywhere
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For fish sauce, I use the Squid brand (with the squid image on the label). It’s found in all Asian grocery stores and even supermarkets. It’s salty as hell but not too intense, just perfect for Thai dressing. If you’re allergic to seafood, replace with 1 tbsp reduced-sodium soy sauce + ½ tsp miso to keep the umami side.
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🌶️ Red pepper flakes, adjustable to taste
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The ¼ to ½ tsp range lets you adjust according to who’s eating. ¼ for very moderate spice that works for kids, ½ for an assumed Thai kick. You can always add more at the end, but never take it away. Go easy and taste as you go.
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🌿 Jarred lemongrass, the practical shortcut
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Jarred lemongrass (like Gourmet Garden or Patak’s style) is my go-to shortcut to get the citrusy taste typically Thai without having to peel and chop fresh stalks that are sometimes hard to find. One tablespoon directly in the dressing and you’re in business.
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✅ What to serve with my thai salad with steak and grilled halloumi?
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This salad is a complete meal in itself, but for a summer dinner that’s even more impressive, serve it with my Asian cucumber salad to double the freshness or my Asian-style edamame beans as a starter. For a comforting touch, add my Grilled haloumi with diced tomatoes to share, or my Asian soba noodle salad for an Asian buffet among friends that’s off the beaten path.
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Dressing
- 1 garlic clove, minced very finely
- Juice of 1 lime
- 1 ½ tbsp (22 ml) fish sauce
- 1 tbsp (15 ml) jarred lemongrass
- 1 ¼ tsp (6 ml) brown sugar
- ¼ to ½ tsp (1 to 2.5 ml) red pepper flakes, to taste
Steak
- ½ tbsp (7 ml) vegetable oil
- 1 beef strip loin steak, 1 ½ inch (3.8 cm) thick, about 350 g
Halloumi
- 200 g halloumi cheese
- A drizzle of oil for cooking
Salad
- 2 shallots, sliced very thinly
- ¼ cup (60 ml) fresh mint leaves, roughly chopped, or more to taste
- ¼ cup (60 ml) fresh cilantro, leaves and stems chopped, or more to taste
- 2 cups (500 ml) chopped frisée lettuce
- 1 cup (250 ml) fresh arugula
- ½ pint cherry tomatoes, halved
- ½ English cucumber, sliced
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Preparation
- Prepare the dressing: place the minced garlic in a bowl. Incorporate the lime juice, fish sauce, lemongrass, brown sugar, and red pepper flakes. Mix well, taste and adjust.
- Cook the steak: remove the strip loin from the fridge 30 minutes before cooking to let it come to temperature. Heat the oil in a cast iron pan over medium-high heat. Sear the steak 5 to 6 minutes without moving it. Flip and cook another 5 to 6 minutes for medium-rare doneness. Place on a cutting board, cover with tight aluminum foil and let rest 5 minutes, then slice thinly against the grain.
- Grill the halloumi: slice the halloumi into planks about 1 cm thick. Heat a pan over medium-high heat with a drizzle of oil. Grill 1 to 2 minutes per side, until nicely golden.
- Assemble: mix the steak (with its juices), shallots, mint, and cilantro in a bowl. Pour the dressing and toss gently.
- Serve: divide the frisée lettuce and arugula among plates. Add the steak mixture, cherry tomatoes, cucumber, and finish with the still-warm grilled halloumi.
Absolutely. Skirt steak, ribeye and hanger steak all work very well. Keep the same amount of meat (about 350 g) and adjust the cooking according to the thickness of the piece. For a 1 ½ inch steak like in the recipe, 5-6 minutes on each side gives medium-rare doneness. For a thinner cut, reduce to 3-4 minutes per side.
That’s the classic mistake: taking halloumi straight from the fridge to the hot pan. Result: golden outside, still cold at the core. Take it out 30 minutes before cooking so it reaches room temperature, and pat it well with paper towel to remove excess water. The halloumi will color perfectly and be hot all the way to the center.
Yes. Replace the 1 ½ tbsp fish sauce with 1 tbsp reduced-sodium soy sauce + ½ tsp white miso. This keeps the salty-umami side characteristic of Thai dressing without the allergy risk. The flavor will be slightly different but the result remains excellent and well balanced.
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You can prepare the dressing, slice the vegetables (except the cucumber which will release water) and chop the herbs up to 4 hours ahead, keeping them separately in the fridge. Cook the steak and halloumi at the last minute so they’re hot and juicy when serving. Final assembly takes 2 minutes. Perfect for entertaining without stress.
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For an Asian dinner that’s really impressive, serve my thai salad with steak and grilled halloumi with my salade de concombre asiatique to double the freshness, my fèves edamames à l’asiatique as a light starter or my salade asiatique de nouilles soba for a buffet of Asian flavors among friends.
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