Happy Summer, well halfway now! My apologies for not posting recently but it's been a busy time and I've been soaking it up. I promise to share what all I have cooking/baking and creating as you've been asking "where are you?".
One of my favorite things in the summer is to make great salads, veggie platters, and definitely, appetizer night dinners to make things simple, the days being longer I always want to be doing more, more time for the family - beach bike rides, pool party time, a few rounds of fav games or just enjoy the downtime, why not!?
This Thai steak salad is a great summer salad that is both hearty and healthy.
Ingredients:
Marinade/dressing
1/2 c. lime juice, fresh squeezed
1/2 c. unrefined olive oil
2 tbsp gluten-free Tamari
6 tbsp cilantro or mint1 tsp crushed garlic
1/4 tsp chili flakes
1 tbsp honey
1 1/2 lbs top sirloin steak
Black pepper and sea salt to taste
1 tbsp unrefined olive oil
8 c. salad greens
2 shallots, thinly sliced
1 c. - thinly sliced cucumber, sweet bell peppers, fresh mint leaves, julienned carrots, fresh Thai basil leaves
Prep - Combine lime juice, 6 tbsp oil, tamari, cilantro, garlic, chili flakes, honey, salt and pepper to taste in a small bowl. Whisk together and set aside.
Steak should be 1 inch thick to cook quickly and evenly. Pound out between two sheets of plastic wrap if needed. Put meat in a shallow glass dish and pour half of the marinade over the meat. Cover and let marinate in the refrigerator for 1-12 hrs, longer is best. Take the reserved marinade and add 2 tbsp olive oil, this is now your salad dressing.
Pull meat from the fridge 30 min before cooking it. Preheat oven to 275 degrees or grill. Place a wire rack on top of a baking sheet for the oven and sprinkle with a pinch of salt. Bake for 20-30 min for medium to medium-well.
Heat the oil in a heavy skillet or cast iron pan on high heat. Transfer the steak to the skillet and sear for 2-3 min per side for medium to medium-well. On the grill 10 min for medium doneness. Transfer meat to a carving board and let it rest for 10 min, covered.
Assemble the salad greens on a platter and drizzle with half of the dressing, toss to coat, Drizzle the shallots and veggies with 2 tbsp of dressing, toss to coat and arrange on top of the greens.
Slice the meat against the grain on a diagonal. Arrange the meat on top of the salad and drizzle the remaining dressing.
Enjoy!
#summersalad #saladdays #eatyourgreens #simplesalad #thaisteaksalad #healthyfoods #summermeals
One of my favorite things in the summer is to make great salads, veggie platters, and definitely, appetizer night dinners to make things simple, the days being longer I always want to be doing more, more time for the family - beach bike rides, pool party time, a few rounds of fav games or just enjoy the downtime, why not!?
This Thai steak salad is a great summer salad that is both hearty and healthy.
Ingredients:
Marinade/dressing
1/2 c. lime juice, fresh squeezed
1/2 c. unrefined olive oil
2 tbsp gluten-free Tamari
6 tbsp cilantro or mint1 tsp crushed garlic
1/4 tsp chili flakes
1 tbsp honey
1 1/2 lbs top sirloin steak
Black pepper and sea salt to taste
1 tbsp unrefined olive oil
8 c. salad greens
2 shallots, thinly sliced
1 c. - thinly sliced cucumber, sweet bell peppers, fresh mint leaves, julienned carrots, fresh Thai basil leaves
Prep - Combine lime juice, 6 tbsp oil, tamari, cilantro, garlic, chili flakes, honey, salt and pepper to taste in a small bowl. Whisk together and set aside.
Steak should be 1 inch thick to cook quickly and evenly. Pound out between two sheets of plastic wrap if needed. Put meat in a shallow glass dish and pour half of the marinade over the meat. Cover and let marinate in the refrigerator for 1-12 hrs, longer is best. Take the reserved marinade and add 2 tbsp olive oil, this is now your salad dressing.
Pull meat from the fridge 30 min before cooking it. Preheat oven to 275 degrees or grill. Place a wire rack on top of a baking sheet for the oven and sprinkle with a pinch of salt. Bake for 20-30 min for medium to medium-well.
Heat the oil in a heavy skillet or cast iron pan on high heat. Transfer the steak to the skillet and sear for 2-3 min per side for medium to medium-well. On the grill 10 min for medium doneness. Transfer meat to a carving board and let it rest for 10 min, covered.
Assemble the salad greens on a platter and drizzle with half of the dressing, toss to coat, Drizzle the shallots and veggies with 2 tbsp of dressing, toss to coat and arrange on top of the greens.
Slice the meat against the grain on a diagonal. Arrange the meat on top of the salad and drizzle the remaining dressing.
Enjoy!
#summersalad #saladdays #eatyourgreens #simplesalad #thaisteaksalad #healthyfoods #summermeals
Comments
Post a Comment