Thai Steak Salad
freshly squeezed lime juice- 4 limes
olive oil, divided
2 TBS soy
6 TBS packed
fresh cilantro leaves, chopped
cloves garlic, minced
1 TBS raw
ground black pepper to taste
4 6oz flat
unrefined coconut oil or olive oil
1 bag of
a handful or
two of seasonal veggies- used quartered cherry tomatoes, diced
avocado, carrots and sweet bell pepper.
Combine lime juice, 6 TBS oil, soy, cilantro, garlic, hot pepper,
honey & pepper to taste in a small bowl. Whisk together
and set aside.
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.
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
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
meat to a carving board and allow to rest for 10 minutes,
the salad greens, shallots and any vegetables on a platter and
drizzle with enough dressing to coat lightly.
Slice meat thinly against the grain on a diagonal. Arrange
slices of meat on top of the greens and drizzle with a little more