Rye Free 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
USDA Choice Flank Steak Signature Farms Boneless Beef Flank Steak - 1.75 Lbs Beef Choice Boneless Flank Steak (1 Steak)H-E-B Grass Fed & Finished Beef Flank Steak - USDA Choice Private Selection™ Angus Beef Boneless Flank Steak
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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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