Paleo Thai Beef Salad
Bold, charred flank steak meets a riot of fresh herbs and crisp vegetables in this vibrant Thai-inspired salad that serves four and genuinely earns a spot in your regular dinner rotation. The dressing is where the magic happens — coconut aminos stand in for soy sauce, delivering that deep, savory backbone without any grains or legumes, while fresh lime juice, fish sauce, and a touch of honey bring the sweet-sour-salty balance that makes Thai food so craveable. Getting that dressing right is usually the trickiest part of keeping this style of cooking grain-free, and coconut aminos make it completely effortless. A triple hit of fresh mint, cilantro, and Thai basil layered over shredded cabbage, cucumber, and cherry tomatoes keeps every bite bright and cooling against the heat of the sliced chili. The steak gets a high-heat sear until deeply charred on the outside and just medium within, then rested and sliced thin against the grain so it stays tender throughout. Everything comes together in one big toss, making this an impressive weeknight dinner that looks like you spent far more time on it than you actually did.
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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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