Thai Beef Salad

So I love nothing more than a fresh robust salad for dinner... throw some grass fed, free ranged beef on top and I'm in heaven. My husband spent numerous occasions eating this salad from our local Thai restaurant and coming home to perfect his dressing re-enactment by taste and we are finally here... perfection. The best part was last nights Valentines Day dinner was Steak and Crab legs with steamed Asparagus.... I went a bit crazy on the amount of steak I bought... which equals incredible "left over" steak to sit nestled on this refreshing salad... #winning

Cold steak which has been thinly sliced, is best on this dish and one day old cook steak has settled nicely to make its second appearance on this dish.... it also makes the prep time a clean 15 minutes... who can't make that happen after work?

Next the salad...Crisp organic romaine is the base with organic cucumbers and tomatoes with a cilantro, mint and onion garnish... when I said refreshing.. this is it!

The dressing sports lemon grass, Thai chilis, lime juice, fish sauce and more to round out the traditionally Thai flavour both fresh, tangy and spicy!. This is a meal you can easily share with guests and pairs nicely with a dry but crispy white wine. Enjoy!

Recipe:

Steak - prime grass fed cut - preferably rib or serloin cuts. Salt and pepper to taste and placed on a grill until med-rare (or your preference) let cool and slice thinly.

Organic Salad - Romaine, cucumbers, tomatoes cilantro, mint, and onions (or shallots).

Dressing:

3 tablespoons of fish sauce

1/4 cup of non GMO avocado oil

1 clove of organic garlic minced

2 tablespoons of lemon grass

2 table spoons of organic coconut sugar

3 tablespoons of fresh lime juice

1 thai chili (seeds removed) minced.

You may want to play with the sugar, lime juice and chili blend depending on your taste for heat, sweet or tangy! Enjoy!