Low Carb Thai Steak Salad (With MCT Oil)

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is lower in calories and offers a similar umami flavor.

steak

🥗Healthier: chicken breast

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: walnuts

Sunflower seeds are lower in calories and walnuts are often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier and canola oil is more affordable.

Marinate the flank steak overnight and take it out 30 minutes before grilling.

Juice one lime to yield about 2 tablespoons of lime juice.

Add 2 tablespoons of olive oil to the lime juice for the marinade.

Add 1 teaspoon of sesame oil to the marinade.

Add 1 tablespoon of coconut aminos to the marinade as a soy sauce substitute.

Add 1 tablespoon of MCT oil to the dressing.

Add 1 minced garlic clove to the dressing.

Add 1.5 teaspoons of minced fresh ginger to the dressing.

Add crushed red pepper to the dressing to taste and mix well.

Taste the dressing with a piece of lettuce to adjust flavors if necessary.

Prepare the salad by tearing green leaf lettuce into pieces and adding it to a bowl.

Add mint leaves to the salad.

Chop cilantro coarsely and add it to the salad.

Cut cherry tomatoes in half and add them to the salad.

Sprinkle sliced red onion on top of the salad.

Ensure the lettuce is dry before adding the dressing to help it stick.

Grill the marinated flank steak until cooked to your liking, then let it rest for 10 minutes.

Add the juices from the rested steak to the salad dressing for extra flavor.

Slice the steak thinly against the grain and add it on top of the salad.

Drizzle 1-2 tablespoons of dressing over the salad before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens