Thai Steak Salad
Marinade
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.
