Spicy Thai Beef Salad (Print Version)

# Ingredients:

→ For the marinade

01 - Fresh ginger (2-inch piece), peeled
02 - 4 plump garlic cloves
03 - 1 tablespoon honey (skip if doing Whole30)
04 - Juice of 2 limes (about 1/4 cup)
05 - Zest of 1 lime
06 - 1 tablespoon toasted sesame oil
07 - 2 teaspoons coconut aminos
08 - 2 tablespoons fish sauce

→ For the salad

09 - 1 pound sirloin steak, at room temperature
10 - 5 cups crisp romaine lettuce, roughly chopped
11 - 1/2 cup fresh mint leaves, hand-torn
12 - 1/3 cup fresh cilantro, roughly chopped
13 - 1/2 cup red onion, thinly sliced
14 - 1 cup juicy cherry tomatoes, halved
15 - 1/2 medium cucumber, halved lengthwise and thinly sliced
16 - 1/4 cup peanuts, roughly chopped (or cashews for paleo)
17 - 1 red Thai chili, thinly sliced (optional for heat lovers)

# Instructions:

01 - Throw your ginger, garlic, honey (skip for Whole30), lime juice, lime zest, sesame oil, coconut aminos, and fish sauce into a food processor or use a handheld mixer to blend everything until smooth. Pour half of this fragrant mixture over your steak in a shallow dish, making sure both sides get coated nicely. Pop it in the fridge for at least 20 minutes (or up to 6 hours if you've got time). Save the other half of the marinade in the fridge – we'll use it as our dressing later.
02 - Grab a large platter or your favorite salad bowl and spread out the romaine as your base. Scatter the fresh mint and cilantro all over, then artfully arrange your cucumber slices, red onion, and those lovely cherry tomatoes on top. This is where the magic starts to happen – all those colors and textures coming together!
03 - Fire up your grill or heat a grill pan until it's nice and hot. Slap that marinated steak on and let it sizzle for about 4 minutes per side for medium-rare (or longer if that's your preference). Those beautiful grill marks should be forming nicely. Take the steak off and let it rest for 5 minutes – this is crucial for juicy meat! Then slice it thinly against the grain into strips.
04 - Arrange those beautiful steak strips over your prepared salad. Sprinkle the chopped peanuts and sliced Thai chili on top for that perfect crunch and kick. Just before serving, drizzle that reserved marinade all over as your dressing. Give everything a gentle toss and serve immediately while the steak is still warm and the vegetables are crisp.

# Notes:

01 - This vibrant Thai Beef Salad brings together the perfect balance of sweet, sour, salty and spicy flavors that Thai cuisine is famous for.
02 - For best results, don't overcook the steak - medium-rare will give you the most tender result for this salad.
03 - This recipe is compliant with Whole30, Paleo, Keto, and Specific Carbohydrate diets with noted modifications.

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