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Kitchen Notebook

January 15, 2018

Thai Steak Salad

30 Mins

 Serves 2

 

  • 1 Steak, defrosted
  • 1 cup Purple Cabbage, cut finely
  • ½ head Red Romaine
  • ¼ cup Cilantro and Mint
  • 1 Lime
  • 1 Tbsp Fish Sauce
  • 1 Tbsp Soy Sauce or Coconut Aminos
  • ½ Shallot, chopped finely
  • 3 Tbsp Olive Oil
  • 2 Tbsp Peanuts, chopped (optional)
  • Salt and Pepper

 

Begin by taking the steak out of the fridge 30 minutes before cooking. Season it generously on both sides with salt and pepper. Sear each side for 2-3 minutes to achieve your desired temperature. A steak like this tastes best when cooked hot and fast to medium rare.  Let the steak cool while you prepare the rest of the salad. Pick the mint and cilantro leaves off their stems. Tear large mint leaves into half. Whisk together the juice from the lime, the soy sauce, fish sauce, shallot and olive oil. Taste and adjust the seasoning.Tear the lettuce into manageable pieces; wash and spin dry. Slice the steak thinly. Toss the greens and cabbage with the dressing. Divide the salad between two plates and top with the steak. Garnish with the mint, cilantro and peanuts.

 


30 Mins Meat salad

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30 Mins Meat salad


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