Creeach Fam Recipes

Thai Steak Salad

Name: Thai Steak Salad
Prep time: 20 min
Cook time: 2 h 12 min
Total time: 2 h 32 min
Yield: 4 servings
Ingredients: 3 tablespoons low sodium soy sauce (or tamari); 1 tablespoon fish sauce; 1 tablespoon fresh lime juice; 1 teaspoon lime zest; 1 tablespoon brown sugar (or honey); 1 tablespoon avocado oil (or neutral oil); 2 garlic cloves (minced); 1 teaspoon freshly grated ginger; 1 teaspoon sriracha (or chili garlic sauce); ½ cup PBfit peanut butter powder (or PB2); ¼ cup lime juice; 3 tablespoons water; 4 teaspoons low sodium soy sauce (or gluten free tamari); 4 teaspoons maple syrup (or sugar free); 1 ½ tablespoons toasted sesame oil (or avocado oil); 2 teaspoons sriracha (or sambal oelek, omit if you don’t like spice); 2 teaspoons grated ginger (or ginger paste); 1 ¼ pounds flank steak; 2 teaspoons neutral oil (such as avocado oil); 5 cups mixed baby greens; ¾ cup shredded carrot; 1 English cucumber (chopped); 1 shallot (thinly sliced); ⅓ cup cilantro leaves; ⅓ cup mint leaves; chopped roasted peanuts (optional for serving)

4 servings

portions

20 minutes

temps actif

2 hours 32 minutes

temps total

Commencer à Cuisiner

Ingrédients

3 tablespoons low sodium soy sauce (or tamari)

1 tablespoon fish sauce

1 tablespoon fresh lime juice

1 teaspoon lime zest

1 tablespoon brown sugar (or honey)

1 tablespoon avocado oil (or neutral oil)

2 garlic cloves (minced)

1 teaspoon freshly grated ginger

1 teaspoon sriracha (or chili garlic sauce)

½ cup PBfit peanut butter powder (or PB2)

¼ cup lime juice

3 tablespoons water

4 teaspoons low sodium soy sauce (or gluten free tamari)

4 teaspoons maple syrup (or sugar free)

1 ½ tablespoons toasted sesame oil (or avocado oil)

2 teaspoons sriracha (or sambal oelek, omit if you don’t like spice)

2 teaspoons grated ginger (or ginger paste)

1 ¼ pounds flank steak

2 teaspoons neutral oil (such as avocado oil)

5 cups mixed baby greens

¾ cup shredded carrot

1 English cucumber (chopped)

1 shallot (thinly sliced)

⅓ cup cilantro leaves

⅓ cup mint leaves

chopped roasted peanuts (optional for serving)

Instructions

Combine the marinade ingredients and add the steak. Marinate in the refrigerator 2 to 8 hours. Let it sit room temperature one hour before cooking.

To make the dressing, add all of the ingredients to a small mixing bowl and whisk until smooth. Set aside.

When the steak is ready to cook, remove from marinade and pat the meat dry with paper towels, discard the marinade. Heat a large cast iron pan or grill pan, or grill over medium high heat. Once the pan is hot, add the oil. Place the steak in the pan and cook, undisturbed, for 5 minutes, until a nice crust has formed, flip the steak and cook for another 6 -7 minutes for medium-rare (130-135° F) or longer to your desired doneness. Remove the steak from the pan and let rest for 10 minutes before slicing.

To assemble the salad, add the lettuce, carrot, cucumber, and shallot in 4 shallow bowls. Drizzle with the dressing.

Thinly slice the steak against the grain and arrange it on top of the salad. Top with the cilantro and mint leaves and peanuts (if using) before serving.

Nutrition

Taille de Portion

1 ½ cups

Calories

395.5 kcal

Lipides Totaux

19.5 g

Lipides Saturés

4.5 g

Lipides Insaturés

Acides Gras Trans

Cholestérol

69.5 mg

Sodium

563 mg

Glucides Totaux

21 g

Fibres Diététiques

4.5 g

Sucres Totaux

11 g

Protéines

39.5 g