Thai Steak Salad

• 份量: 4 servings
• 准备时间: 20 minutes
• 总时间: 2 hours 32 minutes

配料

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)

步骤

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.

营养

• 每份大小: 1 ½ cups
• 卡路里: 395.5 kcal
• 总脂肪: 19.5 g
• 饱和脂肪: 4.5 g
• 胆固醇: 69.5 mg
• 钠: 563 mg
• 总碳水化合物: 21 g
• 膳食纤维: 4.5 g
• 总糖: 11 g
• 蛋白质: 39.5 g