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Thai Peanut Steak Salad

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5 from 3 reviews

Ingredients

Scale

For the marinated steak

  • 1/3 cup coconut aminos
  • 1/4 cup rice wine vinegar or coconut vinegar
  • 3 tablespoons olive oil
  • 3 tablespoons honey
  • 2 tablespoons sriracha
  • 1 teaspoon garlic powder
  • 1/3 cup cilantro, chopped
  • salt and pepper, to taste
  • 3 steaks of choice (about 4lbs worth) – I used sirloin steak

For the peanut dressing

  • 1/3 cup peanut butter (or other nut butter)
  • 1/3 cup water
  • 2 tablespoons honey
  • 1 tablespoon coconut aminos
  • 1 tablespoon lime juice
  • 1 tablespoon sriracha
  • 1 tablespoon sesame oil

For the salad

  • 4 ounces greens – I used protein greens (sweet pea leaves, baby spinach, baby bok choy, baby kale, etc.)
  • 7 ounces romaine hearts, roughly chopped
  • 3 Persian cucumbers, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1/4 red onion, thinly sliced
  • handful of mint leaves
  • handful of cilantro
  • 1/4 cup peanuts
  • flake salt, for garnish

Instructions

  1. Whisk together all the ingredients for the marinated steak. Place steak in a shallow dish then pour the marinade on top, cover and place in the fridge to marinate for 3 hours or even overnight. The longer, the better!
  2. Once steak has marinated, place a large cast iron skillet over medium-high heat. Once hot, add 1 tablespoons of oil. Remove steaks from marinade and pat dry, then add each steak to the hot pan. Cook steak on each side for 3-5 minutes, or until the steaks reach an internal temperature of 145 degrees F for medium rare. Remove steaks and let rest for 5 minutes before slicing against the grain.
  3. While the steaks rest, place all the ingredients for the dressing in a blender and blend until smooth and combined.
  4. Place all ingredients for the salad on a large plate. Top with sliced steak then add then dressing on top before tossing and serving up!