Thai Steak Salad
Ingredients
Cashews
-
1
teaspoon
sesame oil
-
½
teaspoon
chili powder
-
1⅓
cups
raw cashews
-
1-2
teaspoons
honey
-
1
lime
zested
Steak and Dressing
-
1
pound
flank steak
-
2
limes
juiced + the zest of 1 lime
-
2
tablespoons
fish sauce
-
2
tablespoons
ponzu sauce
-
2-3
tablespoons
sweet Thai chili sauce
-
1-2
cloves
garlic
-
1
tablespoon
fresh ginger
-
2-3
tablespoons
tahini
Salad
-
4
cups
baby kale or other dark leafy green
-
1
ounce
frozen shelled edamame
-
3
carrots
shredded or chopped
-
2
bell peppers
sliced thin
-
1
cup
fresh or frozen mango
-
2
stalks
lemongrass
-
4
green onions
chopped
-
¾
cup
fresh herbs (basil, cilantro, mint)
-
4
hard boiled eggs
chopped (optional)
-
¼
cup
black and/or white sesame seeds
Instructions
- Toast the cashews in a skillet with sesame oil and chili powder, then add honey and lime zest.
- Marinate the flank steak in a mixture of lime juice, fish sauce, ponzu sauce, sweet Thai chili sauce, garlic, and ginger for at least 15 minutes.
- Mix tahini with the dressing and adjust to taste.
- Combine the salad ingredients in a large bowl and toss well.
- Grill the steak to desired doneness, then slice thinly against the grain.
- Add the steak to the salad, pour over the dressing, and toss to combine.
- Top with chopped hard boiled eggs and toasted cashews before serving.
Nutrition Facts (estimated)
Servings
6
Calories
471
Total fat
30g
Total carbohydrates
30g
Total protein
25g
Sodium
800mg
Cholesterol
200mg
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