Cooked - Thai Peanut Steak Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Thai Peanut Steak Salad

4.0

⅓ cup coconut aminos

¼ cup rice wine vinegar or coconut vinegar

3 tablespoons olive oil

3 tablespoons honey

2 tablespoons sriracha

1 teaspoon garlic powder

⅓ cup cilantro, chopped

Salt and pepper, to taste

3 steaks of choice (about 4lbs worth) – I used sirloin steak

⅓ cup peanut butter (or other nut butter)

⅓ cup water

2 tablespoons honey

1 tablespoon coconut aminos

1 tablespoon lime juice

1 tablespoon sriracha

1 tablespoon sesame oil

4 ounces greens – I used protein greens (sweet pea leaves, baby spinach, baby bok choy, baby kale, etc.)

7 ounces romaine hearts, roughly chopped

3 Persian cucumbers, thinly sliced

1 red bell pepper, thinly sliced

¼ red onion, thinly sliced

Handful of mint leaves

Handful of cilantro

¼ cup peanuts

Flake salt, for garnish

Whisk together all the ingredients for the marinated steak. Place steak in a shallow dish then pour the marinade on top, cover and place in the fridge to marinate for 3 hours or even overnight. The longer, the better!
Once steak has marinated, place a large cast iron skillet over medium-high heat. Once hot, add 1 tablespoons of oil. Remove steaks from marinade and pat dry, then add each steak to the hot pan. Cook steak on each side for 3-5 minutes, or until the steaks reach an internal temperature of 145 degrees F for medium rare. Remove steaks and let rest for 5 minutes before slicing against the grain.
While the steaks rest, place all the ingredients for the dressing in a blender and blend until smooth and combined.
Place all ingredients for the salad on a large plate. Top with sliced steak then add then dressing on top before tossing and serving up!

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🥗Salad

Cuisine🇹🇭Thai

Occasions📆EverydaySummer Meals

Season☀️Summer

DifficultyEasy ⏰ 30m

Created 57 weeks ago

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