Thai-Style Steak Salad
Yield serves 4 SERVINGS
- 2 Wagyu Boneless NY Strip Steaks
- 2 tablespoons soy sauce or tamari
- 2 tablespoons grapeseed oil
- 1 tablespoon fish sauce
- Juice and zest of 2 limes
- 2 tablespoons brown sugar
- 1 shallot, thinly sliced
- 2 cloves garlic, finely chopped
- 1-inch piece of ginger root, peeled and grated
- 1 Thai bird chili pepper, seeded and diced
- ⅓ cup chopped cilantro + ¼ cup cilantro leaves, divided use
- 1½ cups thinly sliced Napa cabbage
- 1 cup thinly sliced red cabbage
- ⅓ of an English cucumber, sliced
- ¼ of a red bell pepper, sliced
- ⅓ cup mint leaves
- ¼ cup basil leaves
- ¼ cup cashews, toasted and chopped (optional)
- ⅛ cup toasted coconut flakes (optional)
This Thai-style salad offers a colorful, crunchy dish with sweet, spicy, and tangy notes. Works with steak, pork tenderloin, buffalo, or duck breast.
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- In a medium bowl, whisk together soy sauce, grapeseed oil, fish sauce, lime juice and brown sugar until sugar is dissolved. Stir in shallot, garlic, ginger, lime zest, chili pepper, and the chopped cilantro. Divide mixture in half, setting aside one half for dressing. Place steaks in a non-reactive dish and cover with the other half of the dressing mixture. Marinate at room temperature for 20 minutes to 1 hour.
- Using an oiled grill-pan over medium-high heat, cook steaks until internal temperature reaches 135 degrees F for medium-rare, about 4 minutes per side. Rest steaks for 10 minutes before slicing against the grain.
- To a large bowl, add both types of cabbage, cucumber, and bell pepper. Whisk reserved dressing before adding it to the bowl, toss well. Allow the salad to sit for a few minutes before tossing in cilantro leaves, mint, and basil. Top salad with cashews, coconut, and sliced steak.