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 FLAVORS. 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 loved. The sweet peppers, crunchy peanuts, salty tamari and coconut aminos have my heart. Let’s make it.
Adding in different salad greens including herbs makes a huge difference.
I love adding in fresh herbs and a combination of different greens into salads. It makes a statement with surprise flavors in each bite.
Here are some that I love to use. Which are your favorites?
- Basil
- Mint
- Arugula
- Spinach
- Watercress
- Radicchio
- Parsley
- Cilantro
Check out these similar recipes!
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
Peanut Steak and Cucumber Salad
- Total Time: 45 minutes
- Yield: 2-4 1x
- Diet: Gluten Free
Description
Layers of fresh flavored greens with simply marinated steak and crunchy peanuts.
Ingredients
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)
Instructions
- 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.
- Prep Time: 10
- Cook Time: 35
- Category: salad
- Method: grill
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