This vibrant, flavor-packed salad brings together seared flank steak and a rainbow of crisp vegetables in a way that feels both fresh and deeply satisfying. The ginger-coconut dressing — built from coconut aminos, apple cider vinegar, raw honey, and turmeric — ties everything together with a bright, slightly tangy warmth that you'll want to pour over everything. Shredded green and purple cabbage, julienned carrot, cucumber, scallions, cilantro, and torn mint create a base that's crunchy, colorful, and genuinely exciting to eat. The flank steak gets a quick coconut aminos and ginger marinade before hitting a hot skillet, where a proper sear locks in all that savory depth before it's sliced thin against the grain for maximum tenderness. Because every component here is built around beef, fresh produce, and pantry staples, there's no need to swap or substitute anything — it's naturally free of poultry without any compromise in protein or satisfaction. A squeeze of lime over the finished bowl pulls the whole thing into focus and makes it feel like something you'd order at a restaurant, not just throw together on a weeknight.
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In a small bowl, combine 1 tbsp coconut aminos and 1 tsp grated ginger. Pat the flank steak dry with paper towels, then rub the marinade evenly over both sides. Let the steak rest at room temperature for 15 minutes.
While the steak marinates, whisk together the 3 tbsp coconut aminos, apple cider vinegar, olive oil, 1 tbsp grated ginger, honey, turmeric, and minced garlic in a small bowl until the honey is fully dissolved and the dressing is uniform. Set aside.
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