Ingredients

The following ingredients have 2 Servings
  • 1/4 cup soy sauce (low sodium)
  • 2 tablespoon molasses
  • 1 tablespoon ginger (minced)
  • 3 cloves garlic (minced)
  • 1 Thai red chili pepper (chopped)
  • 1 tablespoon lime juice
  • 8 ounce sirloin steak
  • 2 tablespoon coconut oil
  • 3 tablespoon soy sauce (low sodium)
  • 1 teaspoon fish sauce
  • 1 tablespoon brown sugar
  • 1 Thai red chili pepper (chopped)
  • 2 teaspoon lime zest (or from 1 lime)
  • 1 tablespoon lime juice
  • 4 cups lettuce (chopped)
  • 1 red bell pepper (sliced in long strips)
  • 1/2 English cucumber (sliced)
  • 1/2 cup cilantro (chopped)
  • 1/4 cup mint (chopped)
  • 2 tablespoon peanuts (chopped (optional))

Instruction

  • In a small bowl add all the marinade ingredients (minus steak) and whisk well. Pour the marinade in a ziploc bag, add steak and close the bag and toss around a bit. Place in the fridge and let the steak marinate for 4 hours or overnight. The longer it marinates the better it will taste.
  • Prepare the dressing, by mixing all dressing ingredients in a small bowl and whisking well.
  • Grill the steak to your preferred doneness, I prefer mine medium, so for medium I usually leave it 7 minutes per side. Let the steak rest for 10 minutes after you grilled, then slice the steak across the grain.
  • In a large bowl toss the lettuce, pepper, cucumber, mint and cilantro together then pour the dressing over and toss well. Arrange the salad on a platter and place the sliced steak over the salad, then top with chopped peanuts.