THAI MARINATED STEAK AND HERB SALAD
Seared marinated skirt steak over a bed of soft herbs and lettuce with a light and flavorful subtly sweet and spicy dressing.
Servings: 4
Ingredients
Steak:
- 1 ½ pounds skirt steak
Marinade / Dressing:
- ½ cup coconut sugar
- ½ cup chicken bone broth
- ¼ cup tamari
- ¼ cup avocado oil
- 2 tablespoons fish sauce
- 2 limes, zested and juiced
- 1 tablespoon fresh ginger, finely minced or grated
- 1 teaspoon crushed red pepper flakes
Herb Salad:
- (1) 5-ounce package butter lettuce
- 1 ½ cups loosely packed fresh mint leaves, torn
- 1 ½ cups loosely packed fresh cilantro leaves, chopped
- 2 green onions, thinly sliced
- ⅓ cup roasted and salted peanuts, roughly chopped
Instructions
For the Marinade/Dressing:
- Place all of the ingredients (coconut sugar, bone broth, tamari, avocado oil, fish sauce, lime zest and juice, fresh ginger, and red pepper flakes) in a glass jar with a lid and shake or whisk to thoroughly combine.
- Add the skirt steak to a glass tupperware or zip lock bag and pour 3/4 of the marinade over top, ensuring that the steak is submerged.
- Let it marinate in the fridge for 4 hours or overnight.
- Store the remaining marinade in the refrigerator to use later as your salad dressing.
To Make the Steak:
- Heat a large cast iron or stainless steel skillet to medium-high heat.
- Remove the steak from the marinade, shaking off and discarding the marinade, and sear for 4 minutes per side for medium rare (add a minute per side for medium).
- Remove the steak from the skillet and allow it to rest for 10 minutes.
- Thinly slice the sections against the grain.
Assemble the Salad:
- Add the butter lettuce, fresh herbs, and peanuts to a large serving bowl or platter.
- Top salad with sliced skirt steak and pour the remaining dressing over top.
- Toss, serve, and enjoy!
Notes
You can prepare everything ahead of time before your guests arrive. Just sear the steak when you’re ready to eat.