Thai Beef Salad
Tangy and light, this steak salad will stimulate your taste buds!
Ingredients
Marinade/Dressing
- 3 tbsp lime juice
- 3 tbsp coconut aminos
- 2 tbsp fish sauce
- 1/2 tsp crushed red pepper leave out for AIP
- 2 tbsp avocado oil
- 1 tsp minced garlic
- 1 tsp grated ginger
- 1 tsp lemongrass
Salad
- 1 lb flank steak
- 3-4 radishes
- 3 tbsp fresh cilantro leaves chopped
- 3 tbsp fresh mint leaves chopped
- 3 tbsp fresh basil leaves chopped
- 1/2 red onion thinly sliced
- 1 tbsp coconut aminos
- 1 tbsp coconut vinegar
Instructions
- Mix marinade and put half aside.
- Marinade the steak 4 hours or overnight.
- Grill steak over high heat until the meat is charred outside and medium-rare within. The internal temperature should be at 135F. Let the steak cool 5-10 minutes. Cut thin slices against the grain.
- Chop radishes and cucumbers into small slices. Combine in a bowl and add 1 tbsp coconut aminos and 1 tbsp coconut vinegar.
- In a large bowl toss the lettuce, cucumber, radishes, cilantro, mint, and basil together then pour the dressing over and toss well. Arrange the salad on a plates and place the sliced steak over the salad.