Mustard Free Thai Beef Salad with Mint and Cilantro
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Learn more →Ingredients
4 servings
For the beef
- 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)
- 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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