• Katherine Arthurs

Thai Peanut Steak & Cucumber Salad

Let's talk steak - for this I used a top sirloin steak from Five Marys Farms. Top Sirloin steak is a great vertical cut, that is great on the grill, hot smoker or even a hot cast iron pan. It is super lean and cooks very fast. PLUS its cheaper than a NY Strip. Don't have top sirloin? Use skirt, flat iron or flank steak - DON'T forget to marinade these steaks - helps with breaking down some of the tissue and making it more tender.


What I love about mixing different salad greens together - is WELL all the combinations but ALL THE FLAVOR. I promise you - just add some basil in with your normal salad greens and WHOA! I love the mint and basil in this recipe. It is little unexpected bites of flavor that you may not be ready for but, WANT!


Thai flavors I have always love. The sweet peppers, crunchy peanuts, salty tamari and coconut aminos have my heart. Let's make it.



Ginger Crusted Thai Steak & Cucumber Peanut Salad

Made Gluten, Soy and Dairy Free


Salad Ingredients:

1.5 pounds top siroin steak, room temperature, patted dry.

4-6 cups of lettuce greens - Arugula and Romaine work great together

1/2 cucumber, sliced

1/2 cup cherry tomatoes, sliced in half

2 tablespoons peanuts, rough chopped

6-7 fresh basil leaves, chopped

6-8 fresh mint leaves, chopped

**if desired, small bunch cilantro, chopped


Coconut Amino & Ginger Marinade & Dressing:

1/4 cup coconut aminos

1 tablespoon sesame oil

1 teaspoon fish sauce

1 tablespoon honey

2 tablespoon tamari

1 garlic clove, minced

1 heaping teaspoon fresh ginger, minced

1 small red sweet pepper, sliced

juice of 1 lime

1 pinch of salt (more if needed or desired)


To make the marinade and dressing, combine everything into a small bowl and mix with a whisk or fork. Taste it - it may need more salt.


Marinade the steak with 2-3 tablespoons of the dressing. I use a plate and just pour the dressing on top to coat and flip over after 15 minutes. Best to marinate for 30 minutes.


Heat a grill or grill pan over high heat. If using a grill pan, add 1 tablespoon coconut oil. When melted and hot, add the steak and grill for 3-4 minutes on each side. Remove from grill and let rest on a cutting board for 8-10 minutes.


While the steak rests, combine the salad ingredients together in a salad bowl. Slice the steak thinly against the grain and add it to the top of the salad. Top with the remaining dressing.