Grilled Thai Beef Salad
Ingredients:
- 1 lb Flank Steak or London Broil
- 3 tbsp Lime Juice
- 3 tbsp Coconut Aminos Or Tamari
- 3 tbsp Olive Oil
- 2 tbsp Coconut Sugar
- 2 cloves Garlic minced or pressed
- 1.5 tsp Fresh Ginger minced
- 1.25 tsp Red Curry Paste
- .5 head Leaf Lettuce
- 3 Shallots thinly sliced about 1/2 cup
- .5 c Fresh Cilantro chopped
- 1 c Fresh Basil sliced into ribbons
Instructions:
- Rinse and pat the meat dry. Place in a sealable plastic bag or small glass dish. In a medium bowl combine 1 tablespoon of the lime juice, coconut aminos/tamari, olive oil, coconut sugar, garlic, ginger, and red curry paste. Pour half the mixture into the bag with the meat. Add the remaining 2 tablespoons lime juice to the bag. Seal tightly, and marinate meat in the refrigerator at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture refrigerated, to dress the salad.
- Spray grill or grill pan with cooking spray and preheat. Grill steak until medium-rare, about 5 minutes per side, depending on the desired doneness. Let rest until room temperature then slice thinly against the grain.
- Combine lettuce, sliced shallot, cilantro, basil, and beef in a salad bowl, reserving a few shallots for garnish. Add the reserved dressing and toss to coat. Divide salad among 4 plates and garnish with reserved sliced shallots.
Nutrition
Calories: 306kcal | Carbohydrates: 12g | Protein: 27g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 68mg | Sodium: 840mg | Potassium: 591mg | Fiber: 1g | Sugar: 6g | Vitamin A: 3591IU | Vitamin C: 8mg | Calcium: 60mg | Iron: 3mg
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