Nitrate & Nitrite Free Thai-Inspired Beef Salad with Coconut Aminos Dressing
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the beef
- 1 ½ lb flank steak
- 1 tbsp coconut oil
- ½ tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
For the dressing
- 3 tbsp coconut aminos
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp fresh ginger, finely grated
- 1 clove garlic, finely grated
- 1 tbsp olive oil
For the salad
- 1 english cucumber, halved lengthwise and thinly sliced
- 2 medium carrots, peeled and julienned or coarsely grated
- 4 scallions, thinly sliced (green tops only)
- ½ cup fresh cilantro leaves
- ½ cup fresh mint leaves, torn
- ¼ cup fresh basil leaves, torn
- 4 cups mixed greens or butter lettuce, torn
For serving
- lime wedges, for serving (optional)
Instructions
- 1
Pat the flank steak completely dry with paper towels. In a small bowl, stir together the salt, turmeric, and ground ginger, then rub the mixture evenly over both sides of the steak.
- 2
Heat the coconut oil in a cast iron or heavy skillet over high heat until the oil shimmers and 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 an instant-read thermometer inserted into the thickest part reads 145°F (63°C) for medium. Transfer to a cutting board and let rest for 10 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!