Thai Steak Salad Recipe
Author: 
Serves: 6
 
Ingredients
  • Marinade/Dressing:
  • ½ cup freshly squeezed lime juice
  • ½ cup unrefined olive oil, divided
  • 2 Tablespoons shoyu (or gluten-free tamari)
  • 6 Tablespoons packed fresh cilantro or mint leaves, chopped (or a combo)
  • 1-2 small cloves garlic, minced
  • ¼ teaspoon chili flakes or ½ teaspoon chili-garlic sauce
  • 1 Tablespoon raw honey
  • freshly ground black pepper to taste
  • 1 ½ pounds grass-fed top sirloin or flank steak, about 1-inch thick
  • sea salt to taste
  • 1 Tablespoon unrefined coconut oil or olive oil
  • 8 heaping cups salad greens, about 6-7 ounces
  • 2 shallots, thinly sliced
  • a few handfuls of seasonal veggies*: thinly sliced cucumber or sweet bell pepper, sprouts, julienned carrots, fresh mint leaves, fresh Thai basil leaves
Instructions
  1. Combine lime juice, 6 Tablespoons oil, shoyu, cilantro, garlic, hot pepper, honey, and pepper to taste in a small bowl. Whisk together and set aside.
  2. If steak is thicker than 1 inch, place between two sheets of plastic wrap and pound on both sides. Remove wrap and place meat in a shallow nonreactive dish that is just small enough to hold the meat. Pour HALF the marinade (about ⅔ cup) over the meat. Cover and marinate in the refrigerator for at least 1 hour or up to 12 hours (longer is better). Take the reserved marinade in the bowl and add 2 Tablespoons olive oil. Set this aside as your salad dressing.
  3. Pull the steak from the refrigerator about 30-60 minutes before cooking it. Preheat oven to 275 degrees or preheat a grill.
  4. Insert a wire rack inside a baking sheet and place the meat on top of the rack and sprinkle with a pinch of salt. Bake for 20-30 minutes for medium to medium-well.
  5. Heat the oil in a heavy skillet, preferably cast iron, over high heat. Transfer the steak to the skillet and sear for 2-3 minutes on each side for medium to medium-well. Alternatively, grill over medium heat for about 10 minutes for medium doneness.
  6. Transfer meat to a carving board and allow to rest for 10 minutes, covered.
  7. Assemble the salad greens on a platter and drizzle with half the dressing (about ⅓ cup), tossing to coat. Drizzle the shallots and vegetables with half the remaining dressing (about 2 ½ Tablespoons). Toss to coat and arrange on top of the salad. Taste for salt and add as needed.
  8. Slice meat thinly against the grain on a diagonal. Arrange slices of meat on top of the greens and drizzle with remaining dressing.
Notes
* I used 1 whole red bell pepper and 2 Persian cucumbers.

To prep in advance, marinate steak or chicken the night before. Keep dressing refrigerated. Wash and cut all vegetables and keep refrigerated until ready to assemble.
Recipe by Pamela Salzman at https://pamelasalzman.com/thai-grass-fed-steak-salad-recipe-or-with-chicken/