halfbakedharvest4.8
Thai Steak Salad w/Sweet + Spicy Tahini Dressing and Sesame Chili-Lime Cashews.
This salad has some of my all time favorite flavors. Especially now that it is summer, Thai food just screams summer food to me.
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 25 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●whisk
- ●measuring cup
- ●microwave
- ●pan
📝 Preparation Steps
1
Cashews
2
Heat a small skillet over medium heat and add the sesame oil, cashews and chili powder, toss well. Cook over medium heat until lightly toasted and browned, about five minutes. During the last minute of cooking add in the honey (I used 2 tablespoons). Remove from the heat and add the lime zest and 1 tablespoon black sesame seeds. Toss well and set aside.
sesame oil1 teaspoonlime (zested)1limes (juiced + the zest of 1 lime)2
3
The Rest
4
Add the steak to a glass pyrex dish or gallon size ziplock bag.
5
In a glass measuring cup or bowl whisk together the lime juice + zest, fish sauce, ponzu sauce, sweet thai chili sauce, garlic and ginger. Pour about 1/4 -1/3 of the dressing over the steak, cover or seal the bag and place in the fridge while you prep the rest of the salad, at least ⏱️ 15 minutes (the longer the better).
lime (zested)1limes (juiced + the zest of 1 lime)2fish sauce (don't be afraid!)2 tablespoonsponzu sauce (or soy sauce (but ponzu sauce is best and works better here))2 tablespoonsfresh ginger (grated)1 tablespoon
6
Meanwhile add the tahini to a small bowl and microwave until melted and smooth, about ⏱️ 15-20 seconds. Add the melted tahini to the dressing, whisk until smooth. Taste and add more tahini or sweet thai chili sauce to your liking, set aside.
7
In a large bowl add the kale, edamame, carrots, bell peppers, mango chunks, lemon grass and green onions. Give it all a good toss.
carrots (shredded or chopped)3bell peppers (red (yellow and or orange), sliced thin)2
8
Heat a grill or grill pan to high heat.
9
Once hot sear the steak for ⏱️ 5-8 minutes, flip and sear another ⏱️ 5 minutes or until your desired doneness is reached. Remove the steak and allow to rest ⏱️ 5 minutes. Slice steak thinly against the grain and add to the salad. Add the dressing and remaining sesame seeds. Toss to coat and massage the dressing into the veggies for ⏱️ 1-2 minutes. Add the eggs and cashews. Serve warm or cover and place in the fridge until ready to eat. I personally love this served warm.
Nutrition Facts
calories
471 kcal
fat Content
27 g
serving Size
4 g
fiber Content
5 g
sugar Content
13 g
sodium Content
773 mg
protein Content
31 g
cholesterol Content
169 mg
carbohydrate Content
34 g
saturated Fat Content
5 g
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