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Farm To People

Kitchen Notebook

July 03, 2017

Lemongrass Steak Salad

30 Mins

Serves 2

Ingredients:

  • 1 pack Minute Steaks, thawed
  • 4 cups Salad Mix
  • 1 Cucumber
  • ½ Bell Pepper
  • 1 Scallion, minced
  • 2 Tbsp. Lemongrass, minced
  • 1 Garlic Clove, minced
  • 2 Tbsp. Sesame Oil
  • 1 Tbsp. Cooking Oil
  • 2 Tbsp. Soy Sauce
  • 1 Tbsp. Rice Wine Vinegar (apple cider vinegar for paleo)

Combine 1 Tbsp. sesame oil, 1 Tbsp. soy sauce, garlic and 1 Tbsp. minced lemongrass in a food processor and blend until smooth. Pat the steak dry with a paper towel; season with salt and pepper.

Place the meat in a large baking dish and pour the marinade over the top, turning evenly to coat. Let sit for 15 minutes.

Meanwhile, mix together the rest of the lemongrass, 1 Tbsp. sesame oil, 1 Tbsp. soy sauce and rice wine vinegar. Using a vegetable peeler, slice the cucumber into thin ribbons and cut the bell pepper into strips.

In a large wok or frying pan over medium-high flame, heat 1 Tbsp. cooking oil until hot but not smoking. Add the steak and cook, stirring occasionally, until lightly browned but not cooked through, 2-3 minutes per side. Transfer the meat to a cutting board and let rest for 5 minutes. Slice the steak against the grain into ¼- inch strips.


Divide the salad mix between two plates and top with cucumber, bell pepper, steak strips and scallion. Pour dressing over salad and serve.


30 Mins Grass-fed Meat Paleo salad Steak Summer

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30 Mins Grass-fed Meat Paleo salad Steak Summer


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