Categories: Salad
Ingredients
- Marinade
- 1/4 cup low sodium soy sauce
- 2 tbsp molasses
- 1 tbsp ginger, minced
- 3 cloves garlic, minced
- 1 Thai red chili pepper, chopped
- juice from 1 lime
- 1 sirloin steak (about 8 or 10 oz)
- Salad Dressing
- 2 tbsp coconut oil
- 3 tbsp low sodium soy sauce
- 1 tsp fish sauce
- 1 tbsp brown sugar
- 1 Thai red chili pepper, chopped
- zest from 1 lime
- juice from 1 lime
- Salad
- 4 cups lettuce, chopped
- 1 red bell pepper, sliced in long strips
- 1/2 English cucumber, sliced
- 1/2 cup cilantro, chopped
- 1/4 cup mint, chopped
- 2 tbsp peanuts, chopped (optional)
Directions
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In a small bowl add all the marinade ingredients (minus steak) and whisk well. Pour the marinade in a ziploc bag, add steak and close the bag and toss around a bit. Place in the fridge and let the steak marinate for 4 hours or overnight. The longer it marinates the better it will taste.
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Prepare the dressing, by mixing all dressing ingredients in a small bowl and whisking well.
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Grill the steak to your preferred doneness, I prefer mine medium, so for medium I usually leave it 7 minutes per side. Let the steak rest for 10 minutes after you grilled, then slice the steak across the grain.
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In a large bowl toss the lettuce, pepper, cucumber, mint and cilantro together then pour the dressing over and toss well. Arrange the salad on a platter and place the sliced steak over the salad, then top with chopped peanuts.