Thursday, April 25, 2013

Paleo Thai Beef Salad

I adapted this dish from a recipe I cut out eons ago. The original recipe doesn't call for any coconut milk in the dressing/marinade, but I find it not only cuts the spice factor but adds a nice mellow, complimentary flavor.

You could use any vegetables of your choosing here. I do think cooking the tomatoes and onions adds a really nice contrast to the cool mint, lettuce and cucumber.

Basically this is just a nice dish to be able to throw together on a weeknight when you want steak with a little oomph, and to squeeze in some vegetables to boot. Perfect for warm (and busy) nights!

Paleo Thai Beef Salad

1/2 cup fresh lime juice
1/4 cup chopped fresh cilantro
2 tbs. palm sugar
2 tbs. Thai fish sauce
2 tbs. chile paste with garlic
3 minced garlic cloves
couple tbs. of coconut milk
olive oil, for cooking
1 (1 1/2 lb.) flank steak, trimmed
1 1/2 cups vertically sliced red onion
large handful of cherry tomatoes, halved
6 cups torn romaine lettuce
1 1/4 cups thinly sliced English cucumber
2 tbs. chopped fresh mint

Prepare grill or broiler.

Combine first 7 ingredients, stirring until sugar dissolves; set half of lime mixture aside. Combine other half of lime mixture and steak in a large zip-top plastic bag; seal. Marinate in refrigerator 10 minutes, turning once. Remove steak from bag; discard marinade.

Place steak on grill rack or broiler pan lightly greased with olive oil; cook about 7-10 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.

Heat 1 tsp. olive oil in a large skillet over medium-high heat. Add onion; sauté 2 minutes. Add tomatoes; sauté another 2 minutes. Place onion mixture, lettuce, cucumber, and mint in a large bowl; toss gently to combine. Divide salad evenly among 6 plates. Top each serving with 3 ounces steak; drizzle each serving with 1 tablespoon reserved lime mixture.

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