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Thai Steak Salad

Thai Steak Salad

Makes 4 salads

    • For The Marinade:
    • ½ cup low-sodium soy sauce
    • 4 tablespoons molasses
    • 2 tablespoons minced ginger
    • 6 cloves garlic, minced
    • 2 Thai red chile peppers, chopped
    • Juice from 2 limes
    • 1 (16-ounce) Certified Piedmontese bavette steak
    • For The Dressing:
    • 3 tablespoons coconut oil
    • 6 tablespoons low-sodium soy sauce
    • 2 teaspoons fish sauce
    • 2 tablespoons brown sugar
    • Zest and juice from 2 limes
    • For The Salad:
    • 8 cups spring greens
    • 2 red bell peppers, sliced into long strips
    • 1 cup chopped cilantro
    • ½ cup chopped mint
    • 4 tablespoons chopped peanuts

    In a small bowl, whisk together marinade ingredients. Pour over steak and let marinate for 2 hours, or overnight.

    In a small bowl, whisk together all dressing ingredients and set aside.

    Preheat a grill to medium-high heat, about 400°F. Grill the steak for about 3 minutes on each side, or until desired doneness. Let the steak rest for at least 5 minutes before slicing against the grain.

    In a large bowl, toss the greens, peppers, mint, and cilantro. Arrange the sliced steak over the salad, top with chopped peanuts, and drizzle the dressing over the top to finish.

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