While we would love to say we traveled all the way to Thailand for this recipe, it’s 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 flavour kick to delight those of us who love to wake our taste buds up now and then.
- 1-pound sirloin steak
- Black pepper to taste
- 2 small seedless English cucumbers, thinly sliced
- 1 shallot, thinly sliced
- ½ cup fresh cilantro, roughly chopped
- 2 cups mixed greens
- 1 tsp coconut oil
- 3 cloves small garlic, minced
- 1 red chili pepper, seeded and chopped into small pieces
- 2 T salt-free chicken stock
- 2 tsp salt free red pepper sauce
- 2-3 T fresh lime juice
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 all ingredients listed under “dressing” together with the exception of the lime juice.
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.