Thai Chopped Steak Salad

Ingredients:

• 1 lb of flank steak

• 1/2 of a green Napa cabbage (you can absolutely mix green and purple cabbage together for this); shredded

• 1 cup of kale; finely chopped

• 1 cup of cucumber; finely sliced

• 2 cups of blanched green beans; cut into 1 inch pieces

• 3 green onions; sliced

• 2 tbsp of mint; chopped

• 1/4 cup of cilantro; chopped

• 2 tbsp of sesame seeds

• 1/4 cup of roasted peanuts; chopped

Steak Marinade:

• 6 tbsp of soy sauce

• 2 tbsp of sesame oil

• 1 tbsp of rice vinegar

• 2 tbsp of brown sugar

• 2 tbsp of minced garlic

• 1 tsp of minced ginger

• (optional) 1/2 tsp of chili flakes

Salad Dressing:

• 1/ cup of smooth peanut butter

• 1/3 cup of soy sauce

• 1/3 cup of toasted sesame oil

• 1/4 cup or rice vinegar

• 1 tbsp of chili garlic sauce (I used this)

• 2 tbsp of white sugar

• 1 inch piece of ginger; grated

• 1 clove of garlic; grated

Note: you can really use whatever veggie you want in this! If you prefer lettuce to cabbage, swap it out! Add carrots! Add sliced red onion! Anything you want!

In a container with a lid (Tupperware or even a plastic bag) mix together your steak marinade. Whisk well and add in your piece of meat. I am of the belief that the longer you marinade, the better it will taste, but at the very least, let your meat marinade for about 1 hour in the refrigerator. Take your meat out about 15- 20 minutes before you plan to cook it, so it comes to room temperature.

To make the dressing, add all your dressing ingredients to a large mason jar and shake it up until very smooth. If you don’t have a mason jar, use a bowl and whisk or fork and just make sure everything is well incorporated and smooth. You don’t want any unblended spots of peanut butter! Set aside until you are ready to toss the salad.

When you are ready to cook your steak, heat about 1 tbsp of neutral oil (I used grapeseed) on a frying pan. Pull your steak from the marinade and place on a hot pan. Let it sear on one side for about 3-5 minutes and then the other side. (depending on how you like your steak). There will be extra marinade in the pan, so you can keep basting the steak with that. Let the steak rest once cooked, and then slice it across the grain.

To prepare the salad put all the salad ingredients in a large mixing bowl and add the dressing bit by bit so you don’t add too much. You want all the ingredients to be coated but not a lot of extra dressing at the bottom of the mixing bowl.

Serve your salad into bowl and top with your sliced steak.