Spring Roll Steak Salad with Peanut Dressing
SERVING
4
PREP TIME
20 minutes
COOK TIME
25 minutes
This Spring Roll Steak Salad with Peanut Dressing by Katie Dewhurst of Hello Balance, is an adaption from the original recipe featuring on Bon Appetite. It requires some preparation but the rewards are double-fold. Deconstructed and delicious — go for it. Check out the YouTube recipe video here.
INGREDIENTS
Steak Marinade
- Coconut Oil, ¼ cup
- Coconut Aminos, ¼ cup
- Ginger, 2 tbsp, minced
- Lime juice, 2 tbsp
- Fish Sauce, 1 tbsp
- Kosher salt, 1 tsp
- Ground Black Pepper, ½ tsp
- Garlic Powder, ½ tsp
- The Meat Club Eye Fillet Tenderloin Steak – Grass Fed 200g
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 Zuchinnis, zoodled
- 1 Mango, diced
- 1 Avocado, diced
- Salted and Roasted Peanuts, ¼ cup
- Black Sesame Seeds, 1 tbsp
PREPARATION
- 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.
- 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.
- Next, 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.
- To assemble your salad simply add all the salad ingredients to a large bowl, top it with steak and dressing, and toss. Enjoy!
Side notes
- I recommend lightly sautéing your zoodles so they’re a bit softer, but this is optional. You can do this in small pan without oil. Cook for 3 minutes over medium heat and then drain well.
- I also suggest massaging your 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.
You may also like
Lean Minced Beef Zoodles
Bolognese is a staple in most families, and once you have it mastered, everyone ...
View RecipeLemongrass Beef Tenderloin Bahn Mi
The smell of Lemongrass Beef Tenderloin Bahn Mi really beckons from afar! This is ...
View RecipeSoba Noodle Salad with Steak and Stir-fried Vegetables
An exclusive extract from her new book, Strong, Elsa Pataky shares her approach to ...
View Recipe