While we would love to say we traveled all the way to Thailand for this recipe, its surely the next best thing with these all-natural, fresh ingredients straight from our local grocer. This Paleo Diet® salad makes an ideal summer meal with a perfect balance of nutrients to satisfy your appetite and cool you off on a hot night. We especially love the spicy dressing that gives the greens a little extra flavor kick to delight those of us who love to wake our taste buds up now and then.
Ingredients
- 1 lb sirloin steak
- black pepper to taste
- 2 small seedless English cucumbers, thinly sliced
- 1 shallot, thinly sliced
- ½ cup fresh cilantro, roughly chopped
- 2 c mixed greens
- 1 tsp coconut oil
- 3 cloves small garlic, minced
- 1 red chili pepper, seeded and chopped into small pieces
- 2 tbsp salt-free chicken stock
- 2 tsp salt-free red pepper sauce
- 2-3 tbsp. fresh lime juice
Instructions
- Season the steak with black pepper.
- Heat 1 tsp coconut oil in a grilling pan over medium heat.
- Grill the steak for about 2-3 minutes per side or until desired doneness is achieved.
- Remove steak from pan and set aside.
- Mix garlic, red chili pepper, salt free chicken stock, and salt free red pepper sauce together to make the dressing.
- Heat a small saucepan over medium-high heat. Add dressing and stir gently with wooden spoon until warm, but not bubbling.
- Stir in fresh lime juice.
- Remove from heat and set aside.
- Prepare salad just before serving.
- In a large salad bowl, toss chopped cucumber, cilantro, shallots, and mixed greens.
- Slowly drizzle dressing over salad and toss gently.
- Thinly slice the beef against the grain and arrange on top of salad.
