*Thai Steak Salad

Organic Lime, ea._THUMBNAIL
In Stock
Garlic Bulb, ea._THUMBNAIL
In Stock

Shallots, 8 oz. Bag_THUMBNAIL
In Stock
Avocado, ea._THUMBNAIL
In Stock

Thai Steak Salad 
1/2 Cup freshly squeezed lime juice- 4 limes
1/2 cup olive oil, divided
2 TBS soy sauce
6 TBS packed fresh cilantro leaves, chopped
1-2 small cloves garlic, minced
1/4 TSP chili flakes
1 TBS raw honey
freshly ground black pepper to taste
4 6oz flat iron steaks
1 TBS unrefined coconut oil or olive oil
1 bag of salad greens
2 shallots thinly sliced
a handful or two of seasonal veggies- used quartered cherry tomatoes, diced avocado, carrots and sweet bell pepper.
1.  Combine lime juice, 6 TBS oil, soy, cilantro, garlic, hot pepper, honey & pepper to taste in a small bowl.  Whisk together and set aside.
2. Place meat between to sheets of plastic wrap and pound on both sides to tenderize.  Remove wrap and place meat in a shallow glass dish that is just small enough to hold the meat.   Pour HALF the marinade (about 2/3 cup) over the meat.  Cover and marinate in the refrigerator for at least 1 hour or up to 12 hours. Take the reserved marinade in the bowl and add 2 TBS olive oil.  Set this aside as your salad dressing.
3. Pull the steak from the refrigerator about 30-60 minutes before cooking it.  Preheat oven to 275 degrees.
4.  Insert a wire rack inside and baking sheet and place the meat on top of the rack.  Bake for 20-30 minutes (medium to medium-well).   When 90-100F, pull from oven for searing.
5.  Heat the oil in a heavy skillet over high heat.  Transfer the steak to the skillet and sear for 2-3 minutes on each side (medium-medium-well).
6. Transfer meat to a carving board and allow to rest for 10 minutes, covered.
7. Assemble the salad greens, shallots and any vegetables on a platter and drizzle with enough dressing to coat lightly.
8.  Slice meat thinly against the grain on a diagonal.  Arrange slices of meat on top of the greens and drizzle with a little more dressing.
Recipe from Pamela Salzman- Kitchen Matters

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