Thai Inspired Steak Salad

Paleo, Keto, Whole30 and RESTART Approved Dinner Recipe. The most delicious steak salad inspired by my travels in Thailand!

By
Bella Grace
Thai Inspired Steak Salad

Happy Tuesday! 

As I mentioned a few blog posts back, I am partaking in the RESTART program this January with my lovely clients. This effectively means ZERO sugars (not even raw honey, sugary fruits or starchy vegetables), and for an avid baker- quite the challenge. Although I ditched the white table sugar many years ago, I definitely enjoy my refined sugar-free treats daily with a big cup of tea.

For my fellow sweet-tooth friends, I apologize in advance for the lack of dessert recipes this month. As much as I love you all, I can't bring myself to make delicious paleo friendly treats and have them just sit on my countertop doing nothing... except staring me in the face, tempting me to eat them. The good news is that I have a ton of RESTART approved recipes up my sleeve- including this Thai inspired steak salad.

I recently traveled to Thailand for my honeymoon and it was a DREAM. The country is absolutely breathtaking, and the food is simply divine. Since returning, I have made several dishes using the flavors they frequently use over there. This salad includes some of my favorites- cilantro, "soy sauce" (i.e. coconut aminos), fresh ginger, garlic, lime juice and zest. It's SO light and fresh, and very filling- even Max enjoyed it and was satisfied! 

Feel free to add a variety of veggies and meat in here. That's the beauty of salads- the opportunities are endless! 

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Thai Inspired Steak Salad

(Serves 2 people)

Ingredients:

2 tablespoons grass-fed butter, tallow, or cooking oil of choice

2 grass-fed, organic filet mignons (or steak cut of choice)

2 cups spinach

2 cups arugula

1/2 red bell pepper, sliced

1/4 cucumber, sliced

1 stick of celery, diced

1/8 cup cilantro, finely chopped

1/8 cup coconut aminos

1 teaspoon fresh ginger, minced

2 tablespoons fresh minced garlic

1/2 lime, juice and zest

2 tablespoons finely chopped almonds

optional: red chilli pepper, chopped finely

Dressing:

2 tablespoons sesame seed oil

3 tablespoons coconut aminos

1 teaspoon fish sauce

1/2 lime, juice and zest

Method:

1) In a small bowl, mix the 1/8 cup coconut aminos with fresh ginger, garlic, lime juice. Pour over steaks, cover, and refrigerate for 30 minutes.

2) In another small bowl or jug, whisk together all dressing ingredients and set aside.

3) In a cast-iron skillet, melt grass-fed butter over a medium high heat. When the pan is very hot, add marinated steaks and sear for 3-4 minutes each side (dependent on preference). Set steaks aside.

4) In a large salad bowl, toss together all of the remaining ingredients. Drizzle dressing over the vegetables and gently massage. Slice your steaks and add on top of your salad. Sprinkle with finely chopped almonds, a squeeze of fresh lime juice and zest, and optional red chilli pepper.

Bella Grace

Isabella Grace is a Nutritional Therapy Practitioner focusing on toxin-free, natural living to its fullest extent. Her mission is to provide personalized integrative health solutions to create sustainable, lifelong change and enable you to live, love, and serve at your fullest health potential.

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