Thai Beef Salad


After having an amazing Thai Beef Salad at a restaurant, I started on a quest for the recipe to make this.  As usually happens with these experiments, it takes a few tries to achieve the perfect balance of spices and this time I think it was definately as good and maybe even better than the one I remembered while dining out! 

The adventure of shopping at an asian market adds a thrill to this recipe.  You can get most ingredients at a regular market, but Kaffir lime leaves, Thai basil, and cilantro are key items to pick up at a specialty shop, and the prices are usually less.  

The Thai seasonings are so good, I must admit they are my favorite right now - fish sauce, ginger, etc - and a flavor that is a treat for Whole30 and paleo eating - one that says "NO - your food does not have to be boring!"


   2 steaks, New York Strip or your favorite cut on the grill
   Salad greens, any kind, approx 8 cups
   Small red onion, sliced thin
   10 Kaffir lime leaves, shredded
   1 cup cilantro
   1/2 cup mint leaf, torn
   3/4 cup thai basil leaves, torn
  2 Roma tomatoes, sliced in wedges


   1 tsp coconut aminos (soy sauce replacement)
   2 Tbl fish sauce
   2 Tbl lime juice, fresh squeezed
   2 Tbl coconut sugar (palm sugar replacement)

Set the steak out and brush with olive oil, sprinkle with salt and pepper and let rest.  Prepare the salad ingredients and toss in a large bowl.  Combine the ingredients for the dressing in a small bowl and whisk together.  

Grill the steak to your liking, medium rare is great for this recipe.  When the steak is done, set it aside and allow to rest for 5-7 minutes.  Meanwhile add the dressing to the salad and toss well.  Place salad on serving plates.  Cut the steak in diagonal slices and place on top of salad to serve.

And enjoy!  Cheers to eating healthy!