Chestnut Free Paleo Thai Beef Salad
Total time40 min
Prep time20 min
Cook time10 min
5.0(4)
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Learn more →Ingredients
4 servings
For the steak
- 1 ½ lb flank steak
- 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
- 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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