Spring Roll Steak Salad with Peanut Dressing

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$10.80

SERVINGS: 1

PREP TIME: 10 mins
COOK TIME: 15 mins

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This Spring Roll Steak Salad is full of water-rich and fibrous veggies, antioxidants from the basil, clean protein and healthy monounsaturated fat. Perfect healthy lunch idea!

Ingredients

Steak:

Dressing:

  • Coconut Aminos, ¼ cup
  • Peanut Butter, ¼ cup
  • Sriracha, 2 tbsp
  • Lime Juice, 2 tbsp
  • Brown Rice Vinegar, 1 tbsp
  • Fish Sauce, 1 tbsp
  • Warm water until reached desired consistency
  • Salt to taste

Salad:

  • Kale, 1.5 cups chopped
  • Cabbage, 1.5 cups chopped
  • Roket, 1 cup
  • Fresh Mint, ¼ cup, julienned
  • Fresh Basil, ¼ cup, julienned
  • 1 Large Carrot, ribboned
  • 3 Small Zucchinis, zoodled
  • 1 Mango, diced
  • 1 Avocado, diced
  • Salted and Roasted Peanuts, ¼ cup
  • Black Sesame Seeds, 1 tbsp

Preparation

Steak

  1. Whisk steak marinade ingredients in a small bowl until emulsified. Once well combined, add your steak and let it marinate for 6-12 hours in the refrigerator.
  2. To cook your steak, preheat your grill or grill pan to medium high heat. Once hot, remove steak from marinade, add to the grill, and discard remaining marinade. Cook until lightly charred and an instant read thermometer reads 49C. Transfer to cutting board. Let rest for 5-10 minutes, and then cut into bite sized pieces.

Steak dressing

  1. Whisk together all the dressing ingredients in a small bowl. Add enough warm water until the dressing is combined and coats the back of a spoon. Add pink Himalayan salt to taste.

Salad

  1. (Optional) Lightly sauté zoodles so they’re a bit softer. You can do this in small pan without oil. Cook for 3 minutes over medium heat and then drain well.
  2. (Optional) Massage kale and cabbage for 30 seconds each with a few pinches of sea salt to help break down some of the tough fiber. This helps it become softer and makes the salad come together really nicely.

To serve: Add all the salad ingredients to a large bowl, top it with steak and dressing, and toss. Enjoy!

Recipe adapted by Katie Dewhurst of Hello Behance, from BonAppetit