Thai Steak Salad with Crunchy Veggies & Mint

Grass-fed steak sears fast, and gets fresh with crunchy veggies, crushed peanuts, and bright mint. Punch up the dressing with lots of lime and a little brown sugar.

What You Get

Limes

Serrano or jalapeño pepper (optional)

Steak (see note below)

Bell pepper

Cabbage slaw

Mint

Peanuts

What You’ll Need

Fish sauce (optional) or soy sauce

Brown sugar

Olive oil or canola oil

Salt

Makes 3 servings

Active Time: 20 minutes

Total Time: 20 minutes 

Step 1

To make the dressing, in a small bowl, combine the juice of 2 limes, 1 tablespoon fish sauce or soy sauce, 2 teaspoons firmly packed brown sugar, and 2 tablespoons olive oil, and whisk until the sugar dissolves. Mince the serrano, removing the seeds if you prefer less heat, and add it to the dressing.

Step 2

Remove the steak from the packaging and pat dry with paper towels. Place the steak on a plate, drizzle with 1 tablespoon of the dressing, and season with salt.

Step 3

In a cast-iron skillet or sauté pan over medium-high heat, warm 1 tablespoon oil. Add the steak and sear until browned on the first side, 3 to 4 minutes. Flip and continue to cook until done to your liking, 2 to 3 minutes for medium-rare. Transfer the meat to a board and let rest, 5 minutes. Thinly slice the steak across the grain.  

Step 4

Seed and thinly slice the bell pepper. In a bowl, combine the cabbage slaw and bell pepper. Drizzle with the remaining dressing and toss to coat. Pick the mint leaves and toss the stems. Roughly chop the peanuts, if necessary.

Step 5

Heap the salad in bowls and top with the sliced steak. Sprinkle with the peanuts, scatter with the mint leaves, and serve.

Contains: peanuts. 

Note: The steak may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.