Nickel Allergy Friendly Paleo Thai Beef Salad
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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
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
For serving
- ¼ cup roasted cashews, roughly chopped (optional)
Can be omittedcashews
- 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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