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View Portfolio Get in touchAsian Steak Salad
Ingredients
- 8 ounces baby spinach (about 8 cups)
- 1/4 cup extra virgin coconut oil, divided
- 2 garlic cloves, finely minced
- 2 tablespoons fresh lime juice
- 1 teaspoon light or dark brown sugar
- 1 tablespoon low-sodium soy sauce
- 1 sweet red onion, cut into 1/4-inch half-moons (about 2 cups)
- 1/2 pound grass-fed steak (porterhouse, rib-eye, sirloin, or tenderloin)
- 4 fresh cilantro sprigs
- 1–2 tablespoons chopped unsalted peanuts, for garnish (optional)
Total Time:
45 min Prep:
40 min
Cook:
5 min
Yield: 4 Level: easy
Yield: 4 Level: easy
Directions
- Preheat grill.
- Wash and dry spinach. Place the leaves in a large salad bowl; set aside.
- Whisk together 2 tablespoons extra virgin coconut oil, the garlic, lime juice, sugar, and soy sauce in a small bowl; set aside.
- Heat 1 tablespoon extra virgin coconut oil in a cast-iron skillet or grill pan on prepared grill. When oil is hot but not smoking, sauté onion, stirring constantly, for 3 minutes.
- Transfer onion to bowl with spinach.
- Add remaining 1 tablespoon extra virgin coconut oil to skillet. Sear steak over medium-high heat about 3 minutes per side or until medium-rare. Remove skillet from heat, and immediately transfer the steak to a cutting board; let rest.
- Return skillet to heat, and add soy-lime mixture to pan; turn heat to medium-high. Deglaze skillet by stirring constantly and loosening brown bits on bottom. Cover and keep warm.
- Slice steak as thinly as possible, cutting against grain, and arrange over onions and greens.
- Drizzle with sauce, and garnish with a cilantro sprig. Sprinkle with peanuts (if desired). Serve immediately.
