Thai Sweet Chili Steak Salad

Rare steak, raw veggies, toasted nuts and a sweet chili dressing…super simple fresh food with a flavour punch!

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Another new to me ingredient…fish sauce! Man does that stuff have flavour! There are quite a few little ingredients that I wouldn’t have even considered prior to reintroducing meat and fish to my diet. You don’t know what you’re missing…never way a truer word said!

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I say I love Thai food but it’s not something I eat/cook/create all that often. I can’t even say this is traditionally Thai but it falls somewhere in to that category.

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With the warmer weather and sunnier days I’ve been craving a lot more raw food…from smoked salmon, cold pizza, leftover fish cakes…to super rare steak!

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The marinated the sirloin steak overnight before giving it a flash in the pan. Tossed with crunchy raw veggies and toasted nuts, the drizzle of sweet chili sauce brought the whole thing together wonderfully. I was totally blown away…by something so incredible simple. It barely deserves to be given a “cook time” as I’d hardly call what’s required as cooking.

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I’ve become even more partial to adding toasted nuts to pretty much everything. The crunch, the scent, the easily distributed flavour…cashews are winning out, pistachios taking a close second place (almonds have their own special place in my tummy!)

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Sweet chili sauce has always been a winner…but store bought tends to be super heavy on the sugar, more than likely refined. At least when you make it yourself you can control the sugar hit and chili kick. Use less chili paste if you’re not a fan of heat…you can always add more but it’s harder to take it away.

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My last confession…I’m not usually a cucumber fan. In fact I’d go as far as saying I don’t like it but when combined with other flavours and textures it’s freshness lends itself to the mix in a way that no other veggie could contribute!

What vegetable or fruit do you not like outside of one dish/salad/meal?

Thai Sweet Chili Steak Salad

by Michelle Hunt

Prep Time: 5 minutes

Cook Time: 10 minutes

Keywords: saute salad gluten-free grain free paleo low-sodium low-carb cashew nuts chili steak


Ingredients (Serves 1)

    Steak and Marinade

    • 150g (Just over 1/2 a lb) organic grass fed sirloin steak
    • 1 tsp fish sauce
    • 1 tsp coconut aminos
    • 1/2 tbsp lime juice
    • 1 tbsp sesame or olive oil
    • 1/2 tsp minced ginger
    • 1/2 tsp minced garlic
    • 1/2 tsp chili paste or 1/4 tsp chili powder
    • 1 tsp coconut or sesame oil for cooking

    For the Salad

    • 1/4 medium cucumber finely sliced
    • 1 small carrot shredded
    • 1/2 a small red bell pepper finely sliced
    • Handful of pea or sunflower seed shoots or mixed greens
    • Small handful of fresh mint and coriander
    • 1 tbsp toasted or roasted cashew nut

    For the Sweet Chili Dressing

    • 1/2 tbsp chili paste
    • 1 tsp honey
    • 2 tbsp coconut aminos
    • 3 tbsp rice wine vinegar
    • 1 tbsp lime juice
    • 1/2 tsp arrowroot powder + 1 tsp water


    Mix together all marinade ingredients. Place in a bowl with your steak and leave to marinade for 3 hours – overnight.

    Allow steak to sit at room temperature 30 minutes prior to cooking.

    Whisk together all dressing ingredients. Place in to a pot over a medium heat, bring to the boil and simmer for 2-3 minutes; until thickened up and glossy.

    Remove from the heat, pour in to a small dish or bowl until ready to use.a

    Heat a pan over a medium heat with sesame or coconut oil. Cook steak for 2-3 minutes on either side depending on thickness of steak and desired level of doneness. Mine was a thin piece so I cooked it for closer to 1 minute 30 seconds on each side.

    Toss together all salad ingredients reserving some nuts and herbs for sprinkling on top.

    Serve salad with nut and herbs over the top and drizzled with chili sauce dressing. Toss a little more to distribute dressing before digging in! Lime wedges on the side for a squeeze of freshness.

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