This easy-to-make Thai beef salad is made with steak, fresh veggies and a cashew butter based sauce. Plus we have rounded up all the summer salads you need to try this year. Recipes for every type of healthy salad from green to fruit salad, potato salad and more!
1inchfresh ginger, peeled and grated on a microplane
1clovegarlic, minced
Water, to thin(add 1 tbsp at a time until it reaches your desired consistency – we used about 2 tbsp)
Sea salt, to taste
Instructions
Heat your grill to high heat (450-500° F). Season steak with salt and pepper on both sides.
Prep all of the salad ingredients as noted, and place in a large bowl and toss. Also prep ginger and garlic and set aside.
Add the steak to the grill and grill for 3-4 minutes and flip. Grill for another 2-4 minutes, or until the steak is cooked to your liking. Remove and place on a cutting board to rest for at least 5 minutes. See notes below for cooking in a skillet on the stove.
While the steak is grilling, combine all of the sauce ingredients in a bowl with a whisk.
Pour the sauce over the salad and toss.
Once steak has rested, slice the steak against the grain and top the salad with it. Serve and enjoy!
Notes
You can also cook the steak in a skillet on the stove rather than grilling.
Heat a large skillet over medium high heat and add in some avocado oil. Season steak with salt and pepper on both sides. Depending on the size of your skillet, you may have to cut your steak in half and cook it in two batches.
Once the skillet is hot and shimmering, add the steak and cook for 3-4 minutes. Flip and cook for another 2-4 minutes, or until the steak is cooked to your liking.