Servings: 4 servings 1x
Ingredients
- 1 lb. beef sirloin steak
- Fine salt and black pepper
For the Dressing
- 3 tablespoons fresh lime juice (1 medium lime)
- 3 tablespoons avocado oil or olive oil
- 1 tablespoon honey
- 2 teaspoons coconut aminos
- ½ – 1 teaspoon chili-garlic sauce (may substitute sriracha)
- ½ teaspoon fish sauce (may substitute coconut aminos)
- ¼ teaspoon fine salt
For the Salad
- 5 ounces salad greens of choice (about 6 cups)
- 1 English cucumber, seeds removed and sliced into half rounds
- 1 pint cherry tomatoes, halved (12 ounces)
- 1 cup fresh cilantro leaves, stems removed (1 small bunch)
- 1 (0.67 ounce) package fresh mint leaves, leaves removed from the stems (about ½ cup)
- 1 medium shallot, thinly sliced (¼ – ⅓ cup)
- 2 green onions, thinly sliced
- ¼ cup dry roasted salted peanuts, chopped
Instructions
- Preheat the grill to medium-high (425°F). While the grill preheats, pat the steaks dry with paper towels and sprinkle liberally with salt and pepper.
- Make the dressing by combining the lime juice, avocado oil, honey, coconut aminos, chili-garlic sauce, fish sauce, and salt. Whisk well to combine. Taste and adjust salt and/or chili sauce and set aside.
- Place the steaks on the grill over indirect heat. Grill for 5-6 minutes then flip and cook for another 4-5 minutes or until an instant read thermometer registers 140-145°F. Cooking time will vary depending on the thickness of the steaks. Thinner steaks will need less cooking time, thicker steaks will need more.
- Remove the steaks from the grill to a clean plate. Loosely tent with bowl or a sheet of aluminum foil and allow steaks to rest for 5 minutes before thinly slicing against the grain.
- Make the salad by adding the lettuce, cucumbers, tomatoes, cilantro, mint, and shallots to a large bowl. Toss gently with salad tongs or two large spoons.
- Divide the salad among 4 plates. Top each plate with sliced steak. Drizzle each salad with 2 tablespoons of dressing and sprinkle with 1 tablespoon of chopped peanuts just before serving.
Notes
To deseed the cucumber, slice the cucumber lengthwise then use a spoon to scrape out the seeds.
Nutrition Information
- Serving Size: 1/4 of recipe
- Calories: 318
- Fat: 16 g
- (Sat Fat: 3 g)
- Sodium: 453 mg
- Carbohydrate: 11 g
- (Fiber: 3 g
- Sugar: 10 g)
- Protein: 28 g
- Cholesterol: 61 mg