Thai Beef Salad // All Day I Dream About Food

 

Ingredients

Marinade/Dressing:

  • 2 teaspoons fresh lime zest
  • 3 tablespoons fresh lime juice
  • 2 tablespoons avocado oil
  • 2 tablespoons fish sauce
  • 2 tablespoons sweetener
  • 2 teaspoons sriracha
  • 2 cloves garlic minced
  • ½ teaspoon ground coriander
  • ½ teaspoon salt

Salad

  • 1 pound top sirloin steak about 1½ inch thick
  • 6 cups chopped romaine lettuce
  • 1 medium cucumber thinly sliced
  • 1 medium red pepper thinly sliced
  • ¼ cup thinly sliced red onion
  • 2 tablespoons fresh cilantro leaves
  • 1 tablespoon chopped fresh mint

Instructions

  • In a medium bowl, whisk together the marinade ingredients.
  • Place the steak in a shallow dish and add half of the marinade, reserving the rest for dressing. Refrigerate and let marinate for 1 hour, flipping the steak once or twice to coat.
  • Preheat the grill to medium high and grill the steak 4 to 5 minutes per side, until the internal temperature reaches 125ºF to 135ºF. Alternatively, you can heat a skillet over medium high heat with 1 tablespoon of oil and sear 4 to 5 minutes per side.
  • Remove and let the skillet rest 10 minutes before slicing.
  • Divide the lettuce, cucumber, pepper, and onion between 4 dinner plates. Thinly slice the steak against the grain and add to the salad. Sprinkle with cilantro leaves and chopped mint.
  • Drizzle each with the remaining dressing or pass around at the table.

Nutrition

Serving: 1salad | Calories: 348kcal | Carbohydrates: 8.6g | Protein: 33.1g | Fat: 20.9g | Saturated Fat: 7.4g | Fiber: 2.4g

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