Easy Thai Steak Salad

• Gluten free

• Meat

  • 1 Sirloin steak (about 8 or 10 oz

• Produce

  • 1/2 cup Cilantro
  • 1/2 English cucumber
  • 3 cloves Garlic
  • 1 tbsp Ginger
  • 4 cups Lettuce
  • 2 Lime, juice from
  • 1 Lime, zest from
  • 1/4 cup Mint
  • 2 tbsp Peanuts
  • 1 Red bell pepper
  • 2 Thai red chile

• Condiments

  • 1 tsp Fish sauce
  • 2 tbsp Molasses
  • 7/16 cup Soy sauce, low sodium

• Baking & Spices

  • 1 tbsp Brown sugar

• Oils & Vinegars

  • 2 tbsp Coconut oil

Found on jocooks.com

Description

Ingredients

• ¼ cup low sodium soy sauce
• 2 tbsp molasses
• 1 tbsp ginger, minced
• 3 cloves garlic, minced
• 1 Thai red chili pepper, chopped
• juice from 1 lime
• 1 sirloin steak (about 8 or 10 oz)
• 2 tbsp coconut oil
• 3 tbsp low sodium soy sauce
• 1 tsp fish sauce
• 1 tbsp brown sugar
• 1 Thai red chili pepper, chopped
• zest from 1 lime
• juice from 1 lime
• 4 cups lettuce, chopped
• 1 red bell pepper, sliced in long strips
• ½ English cucumber, sliced
• ½ cup cilantro, chopped
• ¼ cup mint, chopped
• 2 tbsp peanuts, chopped (optional)

Directions

• In a small bowl add all the marinade ingredients (minus steak) and whisk well. Pour the marinade in a ziploc bag, add steak and close the bag and toss around a bit. Place in the fridge and let the steak marinate for 4 hours or overnight. The longer it marinates the better it will taste.
• Prepare the dressing, by mixing all dressing ingredients in a small bowl and whisking well.
• Grill the steak to your preferred doneness, I prefer mine medium, so for medium I usually leave it 7 minutes per side. Let the steak rest for 10 minutes after you grilled, then slice the steak across the grain.
• In a large bowl toss the lettuce, pepper, cucumber, mint and cilantro together then pour the dressing over and toss well. Arrange the salad on a platter and place the sliced steak over the salad, then top with chopped peanuts.

Nutrition