This recipe is delicious but a tad bit expensive to make because it calls for flank steak. So … although I really enjoyed it, I probably won’t have it on a regular basis unless I can find flank steak on sale.
I started with the marinade which was pretty simple to make — just tossing a few ingredients together and whisking them.
Next I combined the cabbage, carrots, mint, cilantro and basil together in a bowl.
After grilling the flank steak, we cut it into thin slices then halved them.
Then it was just a matter of tossing it all together.
Truly delicious and great as leftovers also!
I did “paleo-ize” (adapt) this recipe as it had ingredients we don’t normally use in our paleo diet. Ready to try it?
Ingredients
- 1 1/2-pound flank steak, trimmed
- 1/2Â teaspoon freshly ground black pepper
- 1/4Â teaspoon kosher salt
- 1/4Â cup fresh lime juice
- 1Â tablespoon honey
- 2Â tablespoons liquid aminos
- 1Â tablespoon fish sauce
- 2Â teaspoons minced fresh garlic
- 1Â teaspoon hot sauce (your choice what kind)
- 1 1/2Â cups thinly sliced red cabbage
- 3/4Â cup julienne-cut carrots
- 1/3Â cup fresh mint leaves
- 1/3Â cup fresh cilantro leaves
- 1/3Â cup fresh basil leaves
Directions
- Sprinkle the steak with pepper and salt.
- Grill the flank steak until it’s cooked to your level of doneness.
- Remove steak from the grill and let it sit for approximately 5 minutes.
- Cut the steak diagonally across the grain into thin slices.
- Combine the lime juice and the next 5 ingredients in a small bowl with a whisk to make the marinade.
- Combine the cabbage and the remaining ingredients in a separate medium bowl.
- Add 6 tablespoons of the marinade to the cabbage mixture and toss it well.
- Add the steak to the cabbage bowl along with 2 tablespoons of the marinade and stir to combine this well.
And there you have it! Thai Steak Salad — done the paleo way.
One thought on “Thai Steak Salad”