SAlkshal: Thai Steak Salad with Peanut Sauce

I'm so happy to share a recipe featuring steak!!! And this is a really good cut of meat, specifically, beef tenderloin. I haven't had one of those in ages and I didn't want to mess up the cooking, so my husband cooked that part of this Thai Steak Salad for me. He got it just right too!

Because this meal is a salad, all you have to do is prepare the marinade, and then be patient while the meat marinates at least four hours, or up to overnight. It's easy to throw the cold salad ingredients together, then I take a short-cut and top the salad with my store-bought peanut dressing!

INGREDIENTS

(ingredient portions depend on how many people you are feeding and what you like in your salad).

Beef tenderloin or flank steak- 1 pound

Romaine lettuce

Cabbage

Tomato

Red onion

Avocado

Mango

Cashews (optional)

Sesame seeds (optional)

Basil and/or cilantro (optional)

*Bangkok Padang Peanut Sauce (or other peanut sauce)

MARINADE

Juice of 1 lime

Low sodium soy sauce- 3 tablespoons

Canola oil- 3 tablespoons

Brown sugar- 2 tablespoons

Minced garlic- 1 tablespoon

Red curry paste- 1 teaspoon

To make the marinate, combine the above ingredients into a large plastic ziploc bag.

Pat the meat dry with paper towels and add to the bag with the marinade. Marinate in the refrigerator for at least 4 hours or overnight. I did 4 hours and it was great.

To cook the steak, spray a grill pan with cooking spray and heat pan to medium-high heat. Cook for about five minutes per side until medium rare, or longer for more doneness. Let rest until room temperature and then slice thinly.

Assemble the salads by adding the romaine, cabbage, onion, avocado, and mango. You can also add fresh herbs and cashes if desired.

I love this peanut sauce, but it's a little spicy, so I pour it into a bowl and thin it with a bit of water and add lime juice to it. It you like some kick, it's great on it's own.