Steak Salad with Spicy Thai Vinaigrette

Steak Salad with Australian Grassfed Beef & Spicy Thai Vinaigrette

(Serves 2)

Marinade:

¼ cup soy sauce

1 tablespoon brown sugar

3 cloves garlic, finely minced

1 tablespoon grated ginger

1 teaspoon sambal oelek

Juice of 1 lime

1 pound Australian Grassfed New York steak

Vinaigrette:

¼ cup olive oil

2 tablespoons soy sauce

1 tablespoon fish sauce

1 tablespoon brown sugar

1 teaspoon sambal oelek

Juice of 1 lime

Salad:

3 cups lettuce, roughly chopped

½ cup basil leaves

¼ cup fresh cilantro leaves

2 Persian cucumbers, sliced

1 sweet bell pepper, sliced into long strips

¼ cup crushed cashews

2 large hard-boiled eggs, halved

Marinate the Steak

In a small bowl, whisk together the soy sauce, brown sugar, minced garlic, grated ginger, sambal oelek, and lime juice. Transfer to a large freezer bag along with the steak and marinate in the refrigerator for 4 hours or overnight.

Make the Vinaigrette

In a small bowl, whisk together the olive oil, soy sauce, fish sauce, brown sugar, sambal oelek, and lime juice. Cover and refrigerate until ready to use.

Cook the Steak

Preheat the broiler to high. Remove the marinated steak from the marinade and let sit at room temperature for 30 minutes on top of a couple paper towels. If you are short on time, just pat the meat dry with paper towels as best as you can. Transfer the steak to a baking sheet and broil on the top rack for 5-6 minutes. Remove from oven and let rest for 15 minutes before slicing.

Assemble the Salad

Divide the lettuce leaves, basil leaves, cilantro leaves, cucumbers and bell peppers evenly amongst two large plates. Drizzle the desired amount of vinaigrette over the lettuce. Layer with slices of cooked steak and top with crushed cashews. Serve salad with the hard-boiled eggs.