Thai-Inspired Steak Salad
Thai-Inspired Steak Salad
This robust is so delicious iwth the crunchy slaw, peanuts, and mint. We topped it with just a few slices of steak but you can use seafood, tofu, or poultry, too!
- 6 oz sirloin steak (grass fed)
- 2 cups cabbage (shredded)
- 1 cup carrots (grated)
- 1 tablespoon ginger root (grated)
- 1/4 each bell pepper (red or green cut in strips)
- 1/2 each jalapeno (seeded and diced)
- 2 teaspoons oil (canola or olive oil)
- 1 each limes (juice)
- 1/4 cup peanuts (roasted unsalted)
- 1 tablespoon mint leaves
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Cook the steak on the stove in a pan or on the BBQ grill to your desired temperature. For medium to medium rare it usually takes about 8 minutes. Remove from the heat, allow to "rest" for 5 minutes, then cut in slices.
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Meanwhile, make the salad. Toss the cabbage, carrots, ginger, pepper strips, oil, and lime juice together. Divide between two bowls.
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Top the salad with the steak strips, peanuts, jalapeno slices, and mint leaves. Serve immediately. You can easily add brown rice or a baked potato for a more hearty meal.
We chose a sirloin steak because it was on sale in our store. Keep an eye on store specials for protein and choose your favorite. By just using a few slices you can easily share one piece of protein between several people. Enjoy!
