Thai Steak Salad
4 Ribeye Steaks (approximately .6-.7 lbs each/1 inch thick)
1/4 cup of coconut aminos (or organic Tamari)
1 Tbsp sriracha sauce
2 Tbsp @freakflagfoods Kickin-Curry Mole
1 Tbsp honey
1 tsp rice wine vinegar
t tsp clean ketchup
dash of salt (optional)
8 cups of leafy greens (kale, mixed greens, arugula work well, 2 cups per person)
3/4 cup shredded carrots
1 cup of radishes, chopped
1 cucumber, sliced/diced
1 cup of chopped tomatoes
1 small red onion, chopped
1 red bell pepper, sliced or chopped
mint leaves (about 1/8 cup, chopped)
1 Tbsp avocado oil
1 Tbsp lime juice
1/4 tsp ground ginger
2 Tbsp coconut aminos
salt & pepper
dash of honey (optional)
Place all marinade ingredients into a bowl or bag and stir to combine. Marinade the ribeyes for 1-8 hours in the fridge either in a silicon/plastic-free bag or covered bowl
Make dressing and refrigerate until ready to eat.
Combine all salad ingredients into a large bowl and set aside.
When you’re ready to cook, turn grill on medium high heat.
Place ribeye steaks on the grill and cook for 4-5 minutes per side for medium rare, adjusting cooking time based on your preference. Dispose of remaining marinade.
Let steaks sit for a minute on a cutting board. Slice into thin pieces and add to salad. Toss with dressing, divide into 4 bowls and enjoy!
Recommend buying organic or non-GMO ingredients for the marinade and dressing. I like Sky Valley Sriracha sauce, coconut aminos (soy-free) or Organic Tamari (gluten-free), Annies, 365 brand or Primal Kitchen ketsup.
The Freak Flag Foods Kickin’ curry mole is available at local Twin Cities grocery stores as well as on-line. In place of this mole you could use another store bought mole sauce or a red curry paste mixed with combine coconut milk, tomato paste, apple cider vinegar
This marinade would also be great with a pork tenderloin or chicken thighs. Adjust cooking time accordingly.
You can also prepare your steaks using a sous vide and finishing on the grill if you are familiar with this cooking technique.