Thai Steak Salad

If you're looking for a lighter steak meal, this Asian take on a steak salad is the perfect way to go. It's wonderful for an afternoon lunch, especially as the weather is getting warmer and we're searching for meals with a lighter fare. 

Steak & Marinade:

  • 1-cup soy sauce or tamari
  • ¼ cup of sesame oil (I like the organic sesame oil from De La Rosa) 
  • ¼ cup pure maple syrup
  • Juice of half a lemon
  • Fresh grated ginger to taste
  • 1 - Thai Chili Pepper or Scotch Bonnet Pepper finely diced (adjust to your tastes)
  • Choice of Kol Foods Steak (our London Broil or Rib Eye Steak would go nicely!)
  • If you prefer chicken, substitute Chicken Breast Fillet or Dark Meat Chicken Fillet

The Dressing:

  • 1/2 cup of coconut oil
  • 1/4 cup of soy or Tamari sauce
  • 1/4 cup of toasted sesame oil
  • Touch of strawberry preserves
  • Fresh Oregano
  • Fresh Basil Juice of half a Lemon 

Slice a thick piece of steak about 2 to 3 fingers wide. Prepare the marinade - measure one cup of soy sauce or tamari into a bowl. Add the lemon, maple syrup, sesame oil, grated ginger, and hot pepper of your preference. Whisk all ingredients together. 

Place your steak inside a Ziploc bag and add your marinade. Make sure both sides of your steak are covered in the marinade. Squeeze as much air as you can out of the bag. Put it in your refrigerator for at least an hour, no more than 24 hours.

Cooking the steak:

Turn on your oven to 250 degrees. Use an oven safe pan, preferably cast iron, and put it on very high heat. Add a small amount of avocado or grapeseed oil in the pan. Feel free to add a little sesame oil as well. Once the oil is hot, place your steak in the pan and let it sear for one minute. Expect a fair amount of smoke! Use tongs to flip the steak for another minute. 

Turn off the heat once the steak is seared, place the pan with the steak in it into the oven. Leave the steak in the oven until a thermometer measures the center of the steak at 135 degrees. Then take the pan out of the oven and immediately remove the steak to cool on a cutting board.

The dressing and salad:

Whisk all of the ingredients together and set aside. For the salad, we recommend a mix of romaine, arugala, and mustard greens. Mix in cucumber slices, shaved carrots, and diced grape tomatoes. Add fresh herbs such as basil, oregano, and diced garlic chives. Drizzle the dressing over the salad.

Slice the steak into 1/4 of an inch pieces against the grain. Lay the steak across the top of the salad, and garnish with some freshly grated ginger and chopped scallions.