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Thai Steak Salad

From Feeding the Whole Family by Cynthia Lair (Sasquatch Books 2008)

Try to locate grass-fed beef from a local farmer (see Eat Wild), or ask questions at your food coop or grocery store to find beef from cows that were not given antibiotics or hormones.  Note that grass-fed beef requires a shorter cooking time because the beef is less fatty.  Serve salad with Golden Spice Rice or Soba noodles.

Marinade/Dressing:
1/3 cup lime juice
1/3 cup olive oil
¼ cup packed fresh cilantro, chopped
1-2 cloves garlic, minced
¼ teaspoon hot pepper oil or hot pepper sauce
3 teaspoons honey or sugar
1 teaspoon sea salt
Freshly ground pepper

1 pound sirloin or flank steak, 1-inch thick
3-4 cups salad greens, washed, dried and torn
½ small red onion, cut into half moons
½ cucumber, peeled, seeded, cut into half moons

Combine lime juice, oil, cilantro, garlic, hot pepper oil, honey, salt and pepper in a small bowl.  Whisk together and set aside.

Place meat between 2 sheets of plastic wrap and pound on both sides to tenderize. Remove wrap and place meat in a shallow pan. Pour half of the dressing over the meat.  Cover and marinate in the refrigerator for at least 1 hour or up to 12 hours.

Preheat oven to 400 degrees F.  Heat a cast iron or oven safe skillet with a teaspoon or so of oil.  Place marinated steak in skillet and brown for a few minutes on each side.  This is a good time to salt and pepper the meat.  Transfer steak to the oven for 7-8 minutes.  Check center for doneness (red for medium rare, pink for medium) and remove from oven when it is redder than you desire.

Transfer meat to a carving board and let rest 10 minutes before slicing into thin slices on a diagonal against the grain of the meat. To assemble place a small bed of noodles on each plate.  Toss the greens, onion, and cucumber with almost all of the remaining dressing and divide among 4 plates.  Top each plate of with salad with an equal portion of steak slices and a drizzle of dressing.

Preparation: 1-12 hours for marinade, then 20 minutes
Serves 4

7 Comments:

Bobbie Hennessy
Hi, I was just diagnosed with Fibromyalgia. I went to a nutritionist who has put me on a dairy free, sugar free, and gluten free diet. Can you recommend an everyday cookbook? Thanks, Bobbie
June 25, 2010, 4:22 pm

Cynthia Lair
HI Bobbie, I haven't found the one perfect cookbook for this diet though Amazon lists many. We have many dishes that fit this profile. And if you utilize substitutions such as using gluten-free flour instead of wheat flour, omitting cheese garnishes, using almond milk or rice milk instead of cow's milk - there are much fewer limitations. There are many good blogs addressing avoiding these foods too.
June 26, 2010, 7:52 am

J Robles
Apology pies should probably be apple, so they can be filled very generously. Of course use lots of butter. Apples make people happy.
June 27, 2010, 9:44 am

Chad Elliot
Yummmm... Looks delicious! Thanks for your wonderful recipes Cynthia! I recently found you site and it's at the top of my favorites list now.
June 28, 2010, 9:37 pm

Karrie Kohlhaas
Excited to try this recipe. I love that I didn't have to watch an hour-long, predictable cooking show to learn how to make it! Love watching your show because I never know when something wacky is going to happen. Keeps me listening intently and on the edge of my seat. Plus I walk away with kick ass recipes. Thanks!
June 29, 2010, 11:28 am

Tina Carlson
That salad looks great - I've just put it on the menu for tomorrow night! Apology pie from me would be a pineapple ricotta pie!
July 27, 2011, 2:00 pm

Benjamin Solensky
Thanks for the great recipe. I added 1/2 a cup of chopped walnuts. YUM! keep up the desserts.
July 30, 2011, 1:34 pm

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