Thai steak salad with summer squash and seared scallions

Paleo, Gluten Free, Dairy Free, Soy Free

2 Servings, 630 Calories/Serving

30 Minutes

For a double dose of smoky grilled flavor without a grill, char the squash and scallions in a skillet before you cook the steak. Chef Justine tosses the vegetables with Asian greens and basil, then seasons everything with a Thai-inflected dressing made with rich fish sauce and coconut vinegar to plays up the meaty qualities of the meal.


  • 1½ ounces raw cashews
  • 6 scallions
  • 6-ounces summer squash
  • Two 6-ounce sirloin steaks
  • 1 lime
  • ¼ pound cherry tomatoes
  • 3 ounces red radishes
  • Fresh basil
  • Thai dressing base (coconut vinegar - Thai fish sauce - maple syrup - toasted sesame oil)
  • 2 teaspoons sambal oelek (optional)
  • ¼ pound Asian salad mix



Toast the cashews

In a dry frying pan over medium heat, toast the cashews, stirring often, until browned and fragrant, 5 to 7 minutes. Transfer to a plate to cool, then coarsely chop.


Sear the scallions and the squash

  • Cut the scallions into 1-inch lengths.
  • Trim the squash and cut lengthwise into slices about ¼ inch thick.
In a frying pan over medium heat, warm 1 teaspoon oil until hot but not smoking. Add the scallions, season with salt, and cook, stirring once or twice, until charred, 4 to 5 minutes. Add 1 teaspoon oil if the pan is dry. Increase the heat to medium-high, add the squash, season with salt, and cook, turning once, until lightly charred 3 to 4 minutes. Remove from the pan.


Cook the steak

  • Season the steak generously with salt and pepper.
Add 1 tablespoon of oil to the hot pan. Add the steaks and cook until well browned, 4 to 5 minutes per side for medium-rare. Transfer the steaks to a plate to rest.


Make the salad

  • Juice the lime.
  • Cut the tomatoes into quarters.
  • Cut the radishes in half lengthwise, then crosswise into half-moon slices.
  • Pick and chop the basil leaves.
  • In a small bowl, whisk the lime juice with the Thai dressing base. Whisk in as much of the sambal oelek as you like.
    In a large mixing bowl, add the Asian salad mix, charred scallions, squash, tomatoes, radishes, basil, and cashews. Add half of the Thai dressing and toss to coat. Season to taste with salt.



    Cut the steaks against the grain into slices about ½ inch thick.
    Transfer the salad to individual plates. Top with the steak slices. Drizzle with the remaining dressing and serve.

    Nutrition per serving: Calories: 630, Protein: 37g, Total Fat: 37g, Monounsaturated Fat: 18.5g, Polyunsaturated Fat: 6.6g, Saturated Fat: 9g, Cholesterol: 115mg, Carbohydrates: 30g, Fiber: 7g, Added Sugar: 6g, Sodium:1090mg

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