Easy Thai Steak Salad

Every now and then I like a hearty salad for dinner. Sometimes, though, I get bored with the standard chicken + lettuce type of salad. 

This salad was a welcoming different salad option. 

I marinaded the steak for 5 hours, and I cubed the steak and kebabed it instead of slicing like they did. I like cubing it - more marinade per side of meat. 

The marinade was delicious! I'd make that again. 

The salad dressing was meh. It needed something else to it. I couldn't quite put my finger on it, but it wasn't dressing. 

Easy Thai Steak Salad

Recipe from Jo Cooks

Serves 2

Marinade

• 1/4 c soy sauce (low sodium)
• 2 T molasses
• 1 T ginger (minced)
• 3 cloves garlic (minced)
• 1 Thai red chili pepper (chopped)
• 1 T lime juice
• 8 ounce sirloin steak

Salad Dressing

• 2 T coconut oil
• 3 T soy sauce (low sodium)
• 1 tsp fish sauce
• 1 T brown sugar
• 1 Thai red chili pepper (chopped)
• 2 tsp lime zest (or from 1 lime)
• 1 T lime juice

Salad

• 4 c lettuce (chopped)
• 1 red bell pepper (sliced in long strips)
• 1/2 English cucumber (sliced)
• 1/2 c cilantro (chopped)
• 1/4 c mint (chopped)
• 2 T peanuts (chopped (optional)

In a small bowl add all the marinade ingredients (minus steak) and whisk well. Pour the marinade in a ziploc bag, add steak and close the bag and toss around a bit. Place in the fridge and let the steak marinate for 4 hours or overnight. The longer it marinates the better it will taste.

Prepare the dressing, by mixing all dressing ingredients in a small bowl and whisking well.

Grill the steak to your preferred doneness, I prefer mine medium, so for medium I usually leave it 7 minutes per side. Let the steak rest for 10 minutes after you grilled, then slice the steak across the grain.

In a large bowl toss the lettuce, pepper, cucumber, mint and cilantro together then pour the dressing over and toss well. Arrange the salad on a platter and place the sliced steak over the salad, then top with chopped peanuts.