DinnerLunchHigh proteinLow carbGluten-free

Thai Steak Salad with Herbs and Lime

Name: Thai Steak Salad with Herbs and Lime
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 2 bowls
Ingredients: 400g sirloin or flank steak; 1 large cucumber; 150g cherry tomatoes, halved; ½ small red onion, thinly sliced; 100g mixed salad greens; 15g fresh mint leaves; 15g fresh cilantro; 3 tbsp lime juice; 2 tbsp fish sauce; 1 tsp honey; 1 red chili, finely sliced; 1 clove garlic, minced; 20g roasted peanuts, chopped

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Seared steak sliced thin and tossed warm with cucumber, tomatoes, red onion and a heap of mint and cilantro in a lime and fish sauce dressing. Sharp, hot, fresh and done in twenty minutes.

Fish sauce is doing the seasoning here, so go easy on the salt on the steak and taste the dressing before you add any more.

Per serving (1 bowl)

50g

Protein

405

Calories

17g

Carbs

14g

Fat

2 bowls15 min8 min

Ingredients

14 ozsirloin or flank steak
1 largecucumber
5 ozcherry tomatoes, halved
½ smallred onion, thinly sliced
4 ozmixed salad greens
0.53 ozfresh mint leaves
0.53 ozfresh cilantro
3 tbsplime juice
2 tbspfish sauce
1 tsphoney
1red chili, finely sliced
1 clovegarlic, minced
0.71 ozroasted peanuts, chopped

Steps

1
Whisk the lime juice, fish sauce, honey, chili and garlic together and set aside.
2
Season the steak with salt and pepper. Sear in a very hot pan for 3 to 4 minutes per side for medium-rare, rest for 5 minutes, then slice thinly against the grain.
3
Halve the cucumber lengthwise and slice it. Toss with the tomatoes, red onion, salad greens, mint and cilantro in a large bowl.
4
Add the sliced steak and its juices, pour over the dressing and toss everything together.
5
Top with the peanuts and serve right away, while the steak is still warm.