Thai Steak or Chicken Salad

Thai Steak Salad
  • 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

Sea Salt

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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