Thai Steak or Chicken Salad2013-01-29
- Skill Level: Easy
- Servings : 2
- Prep Time : 20m
- Cook Time : 15m
- Ready In : 0m
1 Tablespoon lime juice
1 Tablespoon low sodium soy sauce
1 Tablespoon honey
1 teaspoon balsamic vinegar
1/4 -1/2 teaspoon hot chili sauce (add more if you prefer more heat)
1 small garlic clove, minced
2 Tablespoons Smude Lime Flavored Cold Pressed High Oleic Sunflower Oil (1 Tablespoon is for the dressing, the other Tablespoon for the meat)
1- 8 oz. New York strip steak or boneless skinless chicken breast
4 cups torn romaine lettuce (could sub 4 cups shredded cabbage mix)
4 Tablespoons salted peanuts
Rub 1 Tablespoon Smude Lime Flavored Sunflower Oil into steak or chicken, sprinkle each side very little with sea salt; set aside.
In a small bowl, combine lime juice, soy sauce, honey, balsamic vinegar, hot chili sauce, and minced garlic. Use a wire whisk to blend ingredients completely. Then slowly whisk the remaining 1 Tablespoon of Smude Lime Flavored Sunflower Oil into the blended ingredients; set aside.
In a medium skillet, over medium to medium-high heat, cook steak or chicken breast for approximately 6-8 minutes on each side or until meat reaches desired doneness (for medium rare, a meat thermometer should read 145 degrees; medium 160 degrees; well done 170 degrees). Remove from pan and place on cutting board. Let stand 5 minutes.
Divide romaine lettuce between two plates. Slice beef and arrange on top of romaine lettuce. Sprinkle with peanuts.. Drizzle with dressing and serve.
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