Entree Epic: Salade de Boeuf Thai Grillee | The Epic Entree: Grilled Thai Sirloin Steak Salad

Introduction

Grilled sirloin over greens, cucumber, and herbs with a warm Thai-style dressing of garlic, chili, coconut aminos, fish sauce, and lime. Serve warm for best flavor.

Ingredients

Salad

• 3/4 lb sirloin steak
• 2 small seedless cucumbers, sliced
• 1 shallot, thinly sliced
• Handful of fresh cilantro, roughly chopped
• Handful of mixed greens
• Sea salt and black pepper, to taste
• 1 tsp ghee (Whole30 compatible)

Dressing

• 3 small garlic cloves, crushed
• 1 red chili pepper, seeded and finely chopped
• 2 tbsp coconut aminos
• 1 tbsp fish sauce (Red Boat recommended)
• 2 tsp red chili pepper sauce (check labels)
• 2-3 tbsp fresh lime juice (start with 2, add more to taste)

Directions

1. Season steak with salt and pepper. Heat ghee in a grill pan over high. Grill steak 2-3 minutes per side to desired doneness. Rest under foil.
2. In a small pan, combine garlic, chili, coconut aminos, fish sauce, and chili sauce. Warm gently over medium-high, stirring. Off heat, stir in 2 tbsp lime juice. Transfer to a bowl.
3. Assemble cucumbers, cilantro, shallot, and mixed greens on a platter. Slice rested steak thinly against the grain.
4. Pour warm dressing over beef and greens. Toss to combine. Taste and add up to 1 tbsp more lime juice if desired. Serve immediately.

Tips

• Rest steak before slicing to keep juices; slice thinly against the grain.
• Add lime gradually; balance salt/umami with brightness.
• Serve warm so dressing lightly wilts greens and coats beef.

Optional Additions

• Add mint or Thai basil for extra freshness.
• Serve with steamed rice on the side if you want a heartier meal.