• 1/2 cup fresh lime juice
  • 1/3 cup cilantro, chopped
  • 2 tblsps. honey
  • 2 tblsp. Thai fish sauce (if gluten-free make sure brand of choice is gf)
  • 2 Tblsp chili paste (if gluten-free make sure brand of choice is gf)
  • 2 cloves garlic, minced
  • 1 pound flank steak (can also use chicken or go vegetarian)


  • 1 Cup thin sliced green onion
  • 1 cup shredded carrot
  • 1 cup snap peas or pea pods, sliced
  • 1 small cucumber, peeled and thinly sliced
  • 6 cups romaine lettuce
  • 2 tblsp. rice vinegar
  • 1 tblsp sesame oil
  • 1 tblsp olive oil


Put lime juice, cilantro, honey, fish sauce, chili paste and garlic until a bowl and stir. Pur marinade into a heavy duty, large ziplock baggie and add meat. Shake bag after sealed and put in fridge for at least 2 hours.

Heat grill and cook meat to desired doneness (you can also broil or pan cook the meat). Thinly slice meat. Combine all salad ingredients in a large bowl and stir. Place salad on plates and top with sliced meat.

Serves 2

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