thai flank steak salad

This vibrant, family-friendly salad will make the weekly rotation with its tender steak and abundance of dark, leafy greens. You may want to make extra dressing to use as a dipping sauce for other proteins during the week—it’s that good!

Yield 2–4 servings
Prep Time 20 minutes
Cook Time 10 minutes
80:20

1 lb flank steak

Himalayan pink salt and freshly ground black pepper

1 tbsp olive oil

6–8 cups baby mixed greens

2 cups shredded carrots

2 cup shredded red cabbage

2 cups shredded jicama

Fresh cilantro, to garnish

Fresh Thai basil leaves (or regular basil), to garnish

For the dressing

¼ cup freshly squeezed lime juice (from about 3 limes)

2 cloves garlic, chopped

1-in piece fresh ginger, peeled and cut into chunks

¼ cup chopped fresh cilantro

½ cup chopped fresh Thai basil (or regular basil)

¼ cup olive oil

¼ cup coconut aminos

1 tbsp honey

2 tbsp fish sauce (Red Boat brand recommended)

1   Remove the steak from the refrigerator 15 to 20 minutes before cooking, and sprinkle with salt and pepper. Rub on both sides, and let it sit out to reach room temperature.

2   To make the dressing, in a high-speed blender, combine all dressing ingredients and blend until well combined. Set aside.

3   Heat a cast-iron skillet over medium-high heat. Add the oil, and heat until shimmering. Place the steak in the pan, and cook for 3 to 4 minutes per side for medium rare. (Internal temperature should be 125–130°F.)

4   Remove the steak from the pan, and transfer it to a cutting board. Let it rest for about 10 minutes. After resting, slice it thinly against the grain, ideally into strips no more than ½ inch thick. Season with additional salt and pepper, to taste.

5   To assemble the salad, top the mixed greens with equal portions of steak, carrots, cabbage, and jicama. Drizzle dressing over top, and garnish with cilantro and Thai basil. Leftover dressing can be refrigerated in an airtight glass jar for up to 1 week.

tip

Seek out 100 percent grass-fed and organic beef and bison. Many grocery stores offer meat with these certifications, or you can look online at mariposaranchmeats.com or grassrootscoop.com.

thai flank steak salad