Red Meat Allergy Friendly Thai-Inspired Beef Salad with Coconut Aminos Dressing

Total time40 min

Prep time20 min

Cook time10 min

Red Meat Allergy Friendly Thai-Inspired Beef Salad with Coconut Aminos Dressing

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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 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.

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