Name: Thai-Style Steak Salad with Cucumber, Tomatoes & Peanuts
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ small bunches cilantro; 1 ½ English cucumbers; 1 ½ small pkgs fresh mint; 1 ½ small pkgs grape tomatoes; 3 limes; ¾ cup peanuts, roasted unsalted; 3 shallots; 1 ½ (142 g) pkg spring mix (mixed greens); 1.02 kg striploin (New York strip) steak; black pepper; crushed red pepper; extra virgin olive oil; fish sauce; honey; salt; virgin coconut oil

Thai-Style Steak Salad with Cucumber, Tomatoes & PeanutsThai-Style Steak Salad with Cucumber, Tomatoes & Peanuts — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

1 ½ small bunches cilantro

1 ½ English cucumbers

1 ½ small pkgs fresh mint

1 ½ small pkgs grape tomatoes

3 limes

¾ cup peanuts, roasted unsalted

3 shallots

1 ½ (142 g) pkg spring mix (mixed greens)

1.02 kg striploin (New York strip) steak

black pepper

crushed red pepper

extra virgin olive oil

fish sauce

honey

salt

virgin coconut oil

Instructions

Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

Transfer the mixed greens to a large salad bowl.

Trim off and discard the ends of the cucumber; halve the cucumber lengthwise, then slice crosswise into 6-mm-thick half-rounds at an angle. Add to the salad bowl.

Halve the grape tomatoes crosswise and add to the salad bowl.

Trim off and discard the ends of the shallots; peel and halve the shallots lengthwise, then thinly slice crosswise into half-rounds. Add to the salad bowl.

Using a knife, shave the cilantro leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Add to the salad bowl.

Pick the mint leaves off the stems; discard the stems and roughly chop the leaves. Add to the salad bowl.

Preheat a skillet over medium-high heat.

While the skillet heats up, pat the steak dry with paper towels and place on a plate; season generously with salt and pepper on both sides.

Once the skillet is hot, add coconut oil and swirl to coat the bottom.

Carefully place the steak in the skillet; flipping every 15 to 30 seconds, cook the steak until desired doneness (5 to 7 minutes for medium-rare). (Use a thermometer or cut into the steak to check the doneness.) Once done, transfer the steak to a plate and let it rest for 5 to 10 minutes.

Roughly chop the peanuts and transfer to a small bowl.

Juice the limes into a small bowl (that will be used to make the dressing).

To the lime juice, add olive oil, fish sauce, honey, and crushed red pepper; whisk together.

Pour the dressing over the salad and toss to combine.

Transfer the steak to a cutting board and thinly slice against the grain.

To serve, divide the salad between plates, top with the steak slices, and garnish with the chopped peanuts. Enjoy!

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