The ingredient list for this salad is longer than the typical Kev’s Kitchen creation, though don’t let it scare you off. Most of the ingredients are standard pantry items. As much as a mandolin works well for thinly slicing the cucumber, just keep going with your vegetable peeler once the skin has been removed. It looks great and is far easier than you’d think.
Time: 30 minutes
Serves: 4
Ingredients:
10 ounce beef sirloin steak ½ teaspoon kosher salt ½ teaspoon fresh ground black pepper 2 tablespoons fresh lime juice 2 tablespoons soy sauce 1 tablespoon fish sauce (nam pla) 2 tablespoons cilantro leaves – finely chopped 1 teaspoon lemon zest 1 teaspoon stevia ½ teaspoon sriracha chili-garlic sauce 1 cucumber – peeled and thinly sliced into ribbons 10 ounces grape tomatoes – halved 10 fresh mint leaves – sliced lengthwise 10 fresh Thai basil leaves – sliced lengthwise ¼ red onion – thinly slicedPreparation:
Preheat you barbecue grill on high.
Sprinkle both sides of the steak with the salt and pepper. Sear the steak for three minutes on each side or until done to your liking. Remove the steak fro the grill and let it rest.
In a small bowl or blender, mix the lime juice, soy sauce, fish sauce, cilantro leaves, lemon zest, stevia and sriracha.
Plate the balance of the ingredients and drizzle with the dressing. Thinly slice the steak and fan it on the same plate as the salad. Serve immediately.