This low carb thai steak salad is a delicious break from the run of the mill “same-ol-salads” we tend to eat every day. All you need is the right ingredients and a little preparation — that’s all there is to it.
🍎Tools/Resources In This Video:
MCT Oil: http://amzn.to/2p9dr16
Coconut Aminos: http://amzn.to/2pcqlwh
Fish Sauce: http://amzn.to/2q2htx9 (most grocery stores carry this brand now)
Mixing Bowls: http://amzn.to/2q2nXvX
🍎Essential Kitchen Tools And Books For Low Carb Living
Some or all links listed on this page are affiliate links for products that I’ll earn a tiny commission on per-sale. The cost to you, if you buy anything, is absolutely nothing.
✅Low Carb Thai Steak Salad (With MCT Oil)
Total Carbs per Serving: 7.3g
Total Net Carbs per Serving: 4.9g
1 – 1.5 lbs. flank steak
2 tbsp. fresh lime juice
1 tbsp. fish sauce
1 tbsp. coconut aminos
2 tsp. olive oil
1tsp sesame oil
1 tbsp. MCT oil
1 tsp. minced garlic
1.5 tsp. minced ginger
¼ tsp. red pepper flakes
6C green leaf lettuce
3 tbsp. red onion, diced
½ C fresh mint leaves
½ C fresh cilantro, roughly chopped
12 cherry tomatoes, halved
🔔NOTE: In the video I forgot to mention an important ingredient for flavor – fish sauce. I use Red Boat brand, a paleo-friendly fish sauce. It includes just 2 ingredients (fresh caught wild black anchovies and sea salt) and is minimally processed. I’m seeing it in more grocery stores now although I included the Amazon link below.
1. Make the dressing/marinade: Add the lime juice, fish sauce, coconut aminos, oils, garlic, ginger and red pepper flakes to a bowl and whisk to combine. Pour half of the dressing in a sealable plastic bag with the flank steak. Let the steak marinate over night in your refrigerator, making sure to flip the steak at least once. Store the remaining dressing in a storage container with a lid in your refrigerator.
2. The next day remove the steak from the refrigerator and the marinade. Using paper towels, pat the steak dry. Let the steak come to room temperature before placing it on the grill, about an hour. Also remove salad dressing at the same time.
3. Meanwhile, tear lettuce leaves into bite size pieces and place in salad bowl. Top with onions, mint leaves, cilantro and tomatoes.
4. Begin grilling steak (see grilling directions below).
5. After steak is grilled, rested and sliced, add any juices from the steak to salad dressing, if desired. Use a whisk and begin remixing dressing. Pour dressing along sides of salad bowl. Begin gently tossing the salad with your hands to mix the ingredients with the dressing, ensuring an even spread.
6. Plate salad with slices of steak on top. Serve immediately.
✅Grilling Flank Steak:
1. If using charcoal grill, stack charcoal to one side of grill, leaving the other side empty. If you are using a gas grill, leave one set of burners off. Doing this allows you to sear the meat directly over the heat source and finish it on the cooler side of your grill. You want to light your charcoal about 30 minutes before your steak is ready to grill to ensure your grill is hot enough.
2. Once grill is hot enough, place your steak on the grill about 3-4 inches away from the heat source for about 3-4 minutes per side. Next, move the steak to the cool side of the grill and cook for an additional 2 minutes per side.
3. Use an instant read thermometer to determine doneness (130-135 for medium rare). Remove from grill, place on cutting board and loosely tent with tin foil. Let the steak rest for 10 minutes, before slicing against the grain. Be careful not to over cook the steak as it continues to cook while it is resting.
4. Any juices that leak out of steak can be added to your salad dressing before dressing your salad.
To broil your flank steak, pre heat oven broiler. Place flank steak on broiling pan and cook, turning once, until steak is medium rare (about 4-5 minutes per side). Remove to cutting board, tent and let rest for 10 minutes before cutting against the grain.