Description
A vibrant salad combining the heartiness of steak with fresh vegetables, inspired by the colorful markets of Southeast Asia.
Ingredients
Scale
- 1 lb. beef sirloin steak
- Fine salt and black pepper
- 3 tablespoons fresh lime juice (1 medium lime)
- 3 tablespoons avocado oil or olive oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 teaspoons coconut aminos
- ½ – 1 teaspoon chili-garlic sauce (may substitute sriracha), plus more to taste
- ½ – 1 teaspoon fish sauce (may substitute coconut aminos)
- ¼ teaspoon fine salt
- 5 ounces salad greens of choice (about 6 cups)
- 1 English cucumber, seeds removed and sliced into half rounds
- 1 pint cherry tomatoes, halved (12 ounces)
- 1 cup fresh cilantro leaves, stems removed (1 small bunch)
- 1 (0.67 ounce) package fresh mint leaves, leaves removed from the stems (about ½ cup), roughly chopped or torn
- 1 medium shallot, thinly sliced (¼ – ⅓ cup)
- 2 green onions, thinly sliced
- ¼ cup dry roasted salted peanuts, chopped
Instructions
- Preheat the grill to medium-high (425°F). While the grill preheats, pat the steaks dry with paper towels and sprinkle liberally with salt and pepper.
- Make the dressing by combining lime juice, avocado oil, vinegar, honey, coconut aminos, chili-garlic sauce, fish sauce, and salt. Whisk well to combine, tasting and adjusting salt and/or chili sauce as necessary. Set aside.
- Place the steaks on the grill over indirect heat. Grill for 5-6 minutes, then flip and cook for another 4-5 minutes, or until an instant-read thermometer registers 140-145°F.
- Remove the steaks from the grill to a clean plate. Loosely tent with a bowl or aluminum foil and allow the steaks to rest for 5 minutes before thinly slicing against the grain.
- Add lettuce, cucumbers, tomatoes, cilantro, mint, and shallots to a large bowl. Toss gently with salad tongs or two large spoons.
- Divide the salad among 4 plates. Top each plate with the sliced steak. Drizzle each salad with 2 tablespoons of dressing and sprinkle with 1 tablespoon of chopped peanuts just before serving.
Notes
Adjust the dressing to your preference for sweetness and spice. Use seasonal vegetables for variety.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 4g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg