SPICY THAI BEEF SALAD

INGREDIENTS:

STEAK:

• 1.5 lb Flank steak
• 1 tsp Sea salt
• 1 tbsp Olive oil

SALAD:

• 1 head Bibb lettuce (~6 cups, chopped)
• 1 cup Cucumbers (chopped)
• 1 cup Grape tomatoes (halved)
• 1/4 cup Fresh cilantro (chopped)
• 1/4 cup Basil (cut into ribbons)
• 1/4 cup Red onion (optional: sliced into thin half-moons)

DRESSING/MARINADE:

• 1/4 cup Coconut aminos
• 1/4 cup Olive oil (or any oil of your choice)
• 2 tbsp Lime juice
• 1 tbsp Fish sauce
• 1 tbsp Thai red curry paste (or more to taste)
• 1/4 tsp Black pepper (optional)

INSTRUCTIONS:

1. In a small bowl, whisk together the dressing/marinade mixture – coconut aminos, olive oil, lime juice, fish sauce, Thai red curry paste and black pepper, if using. If you like more heat, add more curry paste or black pepper to taste.
2. Season the steak generously on both sides with sea salt. Place the steak in a single layer in an 8×8 inch (20×20 cm) glass baking dish, or a zip lock bag. Pour half of the marinade over the steak (reserve the rest for dressing).
3. Cover the meat with plastic wrap and refrigerate for 2 to 8 hours. (The meat may get mush if you do it for longer.) Cover the reserved dressing and refrigerate that as well.
4. Right before the meat is done marinating, combine all the salad ingredients in a large bowl.  
5. Cook the beef using a grill pan followed by the oven – but use the olive oil instead of butter. (This link includes cook times for the steak as well.)
6. Let the beef rest for 5 minutes after cooking, then slice very thinly against the grain.
7. Serve salad with sliced beef on top and dressing on the side.