Eating paleo

Tasty Thai Beef Salad

This refreshing spicy salad is everything you would expect—and more. The marinade gives the steak a deep, garlicky flavor that will set your tongue a-tingle! When placed on top of a light summery salad, this steak is the perfect way to entice the palate. Try it as a main course too, with sautéed snap peas as a side!
Serves 2

For Steak:

1⁄4 cup coconut aminos
Juice and zest of 1 lime
2 cloves garlic, peeled and halved
1 tablespoon freshly chopped basil
1 teaspoon dried red pepper flakes
1⁄2 pound sirloin
For Salad:

1⁄4 head cabbage, finely chopped
1⁄4 head iceberg lettuce, finely chopped
1 large carrot, peeled and chopped into matchsticks
1 bell pepper, chopped into matchsticks
1⁄4 cup of Spicy Thai Dressing
1⁄2 teaspoon fresh basil leaves

  1. For Steak: Combine coconut aminos, lime juice and zest, garlic, fresh basil, and red pepper flakes into a quart-size sealable freezer bag. Mix ingredients together lightly. Add steak to bag, and marinate in the refrigerator for at least 1 hour (overnight is best, as the flavors have a chance to really mesh together). Preheat grill to medium heat. Once heated, grill the steak for about 5 minutes per side for medium/medium-rare temperature. (Keep on the heat longer for a more well-done steak.) Let the steak sit on a cutting board to rest, about 5–10 minutes.
  2. For Salad: While the steak is resting, combine the chopped salad vegetables in a mixing bowl, and divide onto 2 plates. Slice steak into thin 1⁄2″ slices and place on top of salads. Drizzle each with 2 tablespoons of the Spicy Thai Dressing and 1⁄2 teaspoon fresh basil leaves.