Alpha Gal Friendly Thai Beef Salad with Mint and Cilantro

Total time40 min

Prep time20 min

Cook time10 min

Alpha Gal Friendly Thai Beef Salad with Mint and Cilantro

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Ingredients

4 servings

For the beef

1 ½ lb flank steak
Simple Truth Boneless & Skinless Chicken Thighs Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Nature's Promise Natural Boneless Skinless Chicken Thighs Fresh Signature Farms Boneless Skinless Chicken Thighs Value Pack - 3 Lb Nature's Promise Boneless Skinless Chicken Thigh Family Pack
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Chef's tip
Use the same weight and cut the chicken to match the recipe. Cook it to 165°F (74°C). For a long braise, slow-cooker recipe, or pressure-cooker recipe, shorten the cooking time because chicken thighs tenderize faster than steak.
1 tbsp avocado oil
½ tsp salt
¼ tsp black pepper

For the dressing

3 tbsp fresh lime juice (from about 2 limes)
2 tbsp fish sauce
1 tbsp honey
1 tbsp extra virgin olive oil
1 tsp fresh ginger, finely grated
1 small red chili, thinly sliced (or ¼ tsp red pepper flakes)

For the salad

1 english cucumber, halved lengthwise and thinly sliced
2 medium shallots, thinly sliced
1 cup fresh mint leaves
1 cup fresh cilantro leaves and tender stems
4 green onions (green tops only), thinly sliced
¼ cup dry-roasted cashews, roughly chopped (optional)

For serving

1 head butter lettuce or romaine, leaves separated
lime wedges, for serving

Instructions

1
Pat the flank steak dry with paper towels and season all over with the salt and black pepper.
2
Heat the avocado oil in a cast iron skillet or heavy skillet over high heat until the oil just begins to smoke. Add the steak and sear undisturbed for 4 minutes, until the underside is deeply browned and releases easily from the pan. Flip and cook for another 3–4 minutes, until the steak reaches 145°F (63°C) on an instant-read thermometer for medium doneness.

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