Anti Inflammatory Paleo Thai Beef Salad

Total time40 min

Prep time20 min

Cook time10 min

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Ingredients

4 servings

For the steak

1 ½ lb flank steak
H-E-B Grass Fed & Finished Beef Flank Steak - USDA Choice Thomas Farms Beef Flank Steak Organic Grass Fed, Natural
See all
1 tbsp avocado oil
½ tsp salt
¼ tsp black pepper

For the dressing

3 tbsp fresh lime juice (from about 2 limes)
3 tbsp coconut aminos
1 tbsp fish sauce
1 tbsp toasted sesame oil
1 tsp honey
Ingredient note
Added sugar is limited on an anti-inflammatory diet, but the small amount of honey per serving here is likely fine for many people. If you prefer to always avoid honey, please tap it and change its rating to Red.
1 fresh red chili, thinly sliced (or ½ tsp red pepper flakes)
1 clove garlic, finely grated

For the salad

2 cups green cabbage, thinly shredded
1 english cucumber, halved lengthwise and thinly sliced
1 cup cherry tomatoes, halved
3 scallions (green tops only), thinly sliced
½ cup fresh mint leaves
½ cup fresh cilantro leaves
¼ cup fresh thai basil leaves

For serving

¼ cup roasted cashews, roughly chopped (optional)
lime wedges, for serving (optional)

Instructions

1
Pat the flank steak dry with paper towels, rub all over with the avocado oil, and season evenly with the salt and black pepper.
2
Heat a grill or grill pan over high heat until very hot. Grill the steak for 4–5 minutes per side, until the exterior is deeply charred and an instant-read thermometer inserted into the thickest part reads 145°F (63°C) for medium. Transfer to a cutting board and rest for 10 minutes.

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