Thai steak salad with seared summer squash

Paleo, Gluten Free, Dairy Free, Soy Free

2 Servings, 630 Calories/Serving

25 – 35 Minutes

For a triple dose of smoky flavor without a grill, Chef Justine chars the scallions and squash before cooking the steaks in this paleo-friendly and gluten-free salad.

Ingredients

  • 4 scallions
  • 6 ounces summer squash
  • Two 6-ounce top sirloin steaks
  • 1 lime
  • 2 or 3 red radishes
  • 3 ounces grape tomatoes
  • Fresh basil
  • Thai dressing base (coconut vinegar - fish sauce - maple syrup - toasted sesame oil)
  • 2 teaspoons sambal oelek (optional)
  • 3 ounces mixed greens
  • ¼ cup roasted cashews

Instructions

1

Sear the scallions and squash

  • Trim the root ends from the scallions; cut the scallions into 1-inch pieces.
  • Trim the ends from the summer squash; using a peeler, cut the squash into thin ribbons, or using a sharp knife, cut the squash lengthwise into slices about ¼ inch thick.
In a large frying pan over medium-high heat, warm 1 teaspoon oil until hot but not smoking. Add the scallions, season with salt, and cook, stirring occasionally, until lightly charred, 2 to 3 minutes. Transfer to a plate.
If the pan is dry, add 1 teaspoon oil and warm over medium-high heat until hot but not smoking. Add the squash, season with salt, and cook, turning once, until lightly charred, 1 to 3 minutes, depending on thickness. Transfer to the plate with the scallions. Do not clean the pan.

2

Cook the steaks

  • Pat the steaks dry with a paper towel; season generously with salt and pepper.
In the same pan used for the squash, warm 1 tablespoon oil over medium-high heat until hot but not smoking. Add the steaks and cook, turning frequently, until well-browned, 6 to 8 minutes for medium-rare, depending on thickness. Transfer to a cutting board to rest for 5 minutes, then cut the steaks against the grain into ½-inch-thick slices.
While the steaks cook and rest, prepare the remaining salad ingredients.

3

Prep the remaining salad ingredients

  • Juice the lime.
  • Trim the ends from the radishes. Cut them in half, then cut the halves into thin half-moons.
  • Cut the grape tomatoes in half.
  • Strip the basil leaves from the stems; coarsely chop the leaves.
In a small bowl, stir together the lime juice, Thai dressing base, and as much sambal oelek as you like.

4

Toss the salad

In a large bowl, combine the mixed greens, cashews, scallions, squash, radishes, tomatoes, and basil. Add half the Thai dressing and toss to coat. Season to taste with salt.

5

Serve

Transfer the salad to individual bowls. Top with the steak slices, drizzle with the remaining Thai dressing, and serve.

Nutrition per serving: Calories: 630, Protein: 42g, Total Fat: 42g, Monounsaturated Fat: 23g, Polyunsaturated Fat: 3.5g, Saturated Fat: 12g, Cholesterol: 130mg, Carbohydrates: 26g, Fiber: 6g, Sugar: 8g, Added Sugars (Maple syrup): 3g, Sodium: 750mg
Contains: fish, tree nuts.

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