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Food Category: Meat, Salads, Vegetables
Dietary Preference: Dairy Free, Gluten Free
Servings 1 Serving
Cal 341 kcal
Protein 28 g
Carbs 25 g
Fat 15 g
Added Sugar 7 g
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No. of Servings
Ingredients
- ¼ pound flank steak (can also use chicken or go vegetarian)
Marinade
- 1 ½ tbsp lime juice (fresh squeezed)
- 4 tsp cilantro (chopped)
- ½ clove garlic (minced)
- 1 ½ tsp honey
- 1 ½ tsp Thai fish sauce (if gluten-free make sure the brand of choice is gf)
- 1 ½ tsp chili paste (if gluten-free make sure brand of choice is gf)
Salad
- ¼ cup green onion (thin sliced )
- ¼ cup carrot (shredded)
- ¼ cup snap peas (sliced)
- ¼ cucumber (peeled and thinly sliced)
- 1 ½ cups romaine lettuce
Dressing
- 1 ½ tsp rice vinegar
- 1 ½ tsp sesame oil
- ¾ tsp olive oil
Instructions
- Put lime juice, cilantro, honey, fish sauce, chili paste, and garlic in a bowl and stir. Pour 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 the desired doneness (you can also broil or pan-cook the meat).
- Thinly slice cooked meat.
- Combine all salad ingredients in a large bowl and stir. Place salad on plates and top with sliced meat.