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Thai Steak Salad with Peanut Dressing

A bowl of vegetables, rice noodles, lettuce, and steak.

The Benefits

Grass-fed Steak: This is a source of protein that comes from cows that are purely fed a diet that is rich in grass, rather than an unhealthy and unnatural diet of a soy and wheat grain mixture. It has been noted that beef from grass-fed cows reap in benefits such as higher omega-3 fatty acids, less fat ratio, and is antibiotic and hormone free. Consuming grass-fed beef may help improve cognitive function, muscle mass, boost immunity, fight cancer and if eaten in moderation – improve cardiovascular health. 

Antioxidants – Vitamin B, D & E – Iron – Omega-3 Fatty Acids

Cucumber: Botanically, this long, green plant is a fruit, however, it has been called a vegetable for years due to its use in the culinary world. It contains a high water content which may help boost digestion, assist in lowering blood sugar, promote brain health and detoxify the body.

Vitamin B, C & K - Copper - Magnesium - Potassium - Phosphorus

Tomato: These vibrant gems that vary in size, shape, and color, offer a multitude of health benefits. They may help combat inflammation, strengthen the immune system, and lower the risk of heart disease and cancer.

Vitamin A, C & K - Folate - Fiber - Potassium

Spring Mix: This variety of packaged leafy greens usually contains baby lettuce, spinach, and other edible leaves such as romaine, oak leaf, chard, endive, radicchio all of which may help support the function of the heart, improve digestion, reduce blood pressure, bolster immune system and promote weight loss.

Vitamin A, B, C & K – Fiber – Iron – Manganese

Mint: This popular aromatic herb may help improve digestion problems, relieve indigestion, improve brain function and promote oral health.

Vitamin A, B & C - Calcium - Iron - Manganese - Phosphorus

The Recipe


Peanut Dressing:

1/4 c. creamy peanut butter

3 tbsp rice vinegar

2 tbsp soy sauce

1 tsp honey

1 lime, juiced

1/2" fresh ginger, finely minced

1 tsp sesame oil

2 cloves garlic, finely minced

1/2 tsp red chili flakes, optional

salt & pepper

Steak Marinade:

1/3 c. soy sauce

3 tbsp. sesame oil

1 tbsp. fish sauce

2 limes, juiced

1 tbsp. brown sugar

1/4 c. fresh cilantro, roughly chopped

1/2 red onion, sliced

2 cloves garlic, smashed & sliced

1" fresh ginger, julienned

1/2 tsp red pepper flakes

2 lbs. flank steak

spring lettuce mix

2 persian cucumbers, halved & sliced thinly

2 c. cherry tomatoes, halved

1/2 red onion, julienne

a bundle of mint, destemmed

a bundle of cilantro, destemmed

1/2 c. peanuts, crushed

a package of vermicelli noodles, prepared per package instructions


1) Marinate the steak! In a small bowl whisk together soy sauce, sesame oil, lime juice, and brown sugar. In a resealable container or ziploc bag, add the flank steak, cilantro, red onion, garlic, ginger, and red pepper flakes. Pour your soy sesame blend into your container with the flank steak. Seal it well and give it a good shake to make sure everything is evenly distributed around. Refrigerate for at least 2 hours before cooking.

2) Create your dressing. In a mason jar, add peanut butter, rice vinegar, soy sauce, honey, lime juice, ginger, sesame oil, garlic, chili flakes, salt, and pepper. Give it a good strong shake until fully combined and smooth. If necessary, add spoonfuls of water to get the consistency you like. Set aside.

3) Cook your steak. Preferred method of cooking is over a grill for 3-4 minutes* per side, however, cooking in a skillet works just as well. Make sure to only cook the steak without any marinade ingredients.

4) Serve and enjoy! In a bowl add a handful of vermecelli noodles, a handful of lettuce, tomatoes, cucumber, fresh mint leaves, fresh cilantro leaves, thinly sliced steak, a drizzle of the homemade dressing, top with crushed peanuts.

*Adjust cooking time accordingly to size of the flank steak(s).

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