Thai cuisine and the paleo style of eating are a match made in heaven! This tasty salad will please everyone and is easy to modify for AIP and other healing diets.
- 2 8 ounce New York strip steaks, boneless rib-eye steaks, or other steak cut (preferably grassfed beef)
- 1/4 cup fresh lime juice
- 1 tablespoon coconut aminos
- 1 teaspoon honey
- 1 tablespoon fish sauce
- OPTIONAL: 1/4 teaspoon red pepper flakes
- 1/2 teaspoon dried ginger
- 1/2 teaspoon granulated garlic
- 3 tablespoons avocado oil
- salt and fresh ground pepper
- 2 medium carrots, peeled and then sliced into thin ribbons with a julienne slicer or vegetable peeler
- 1 medium head romaine lettuce, cut into 1-inch ribbons (or other hearty lettuce)
- 1/2 cup fresh mint leaves
- 1/4 cup fresh Thai basil leaves
- 1/2 cup fresh bean sprouts
- OPTIONAL: 1/4 cup chopped cashews
- Place steaks in a shallow dish for marinating. Whisk together lime juice, coconut aminos, honey, fish sauce, spices, and oil.
- Season the steaks with salt and pepper and then pour about one quarter of the marinade over the steaks and turn to coat (reserving the remaining marinade). Allow steaks to marinate for 1-4 hours in refrigerator.
- Remove steaks from refrigerator 30 minutes before cooking.
- Heat a large skillet over medium-high heat and sear the steaks for 2-3 minutes on each side for medium rare (cook longer if you desire a greater degree of doneness).
- Transfer steaks to a cutting board and let rest for about 5 minutes, then slice the steaks into 1/4 inch thick slices.
- Toss steaks with the reserved marinade.
- Assemble salads by putting lettuce and carrots in four individual bowls, arranging the steak slices with marinade over top, and then garnishing with the herbs, bean sprouts, and optional cashews.
- Prep Time: 90 mins
- Cook Time: 10 mins
- Category: Salad, Entree
- Cuisine: Thai