Thai Steak Salad with Spicy Peanut Dressing

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Serves: 4-6

1.5 lb. flank steak
salt & pepper to season both sides of steak
3 cups diced romaine lettuce
2 cups thinly sliced napa cabbage
4 red Bellafina peppers, julienne
1 mango, thinly sliced
¼ cup sliced red onion
1 cup julienne cucumber
½ cup julienne carrots
1 tablespoon diced fresh mint

Spicy Peanut Dressing:
¼ cup canola oil
2 tablespoons rice wine vinegar
1 tablespoon peanut butter
2 teaspoons soy sauce
1 teaspoon dice fresh mint
1 teaspoon minced fresh ginger
½ teaspoon sriracha
1 garlic clove, minced
juice of one lime
salt and pepper to taste


Preheat grill to medium high heat.
In a small bowl mix, rice wine vinegar, peanut butter, soy sauce, fresh mint, fresh ginger, sriracha, garlic, lime juice, salt, and pepper.

Slowly whisk in canola oil till thickened. Set aside.
In a large bowl add romaine lettuce, napa cabbage, red Bellafina peppers, mango, red onion, cucumber, carrot, and fresh mint. Toss and set aside.

Season both sides of the flank steak with salt and pepper. Place on grill.

Grill each side of steak for 4-5 minutes.
Remove from grill. Let sit for 2-3 minutes for juices to settle.
Thinly slice the steak and place in salad bowl. Top with spicy peanut dressing. Serve.

Adapted from