A bright and flavorful Thai inspired steak salad packed with fruits, veggies, and a generous portion of steak. This dish is both dairy-free and gluten-free, making it a healthy choice for any meal.
1: Combine soy sauce, ginger, honey, lime juice, fish sauce, black pepper, garlic, and olive oil in a medium sized bowl and whisk well.
2: Pour marinade over steaks and let marinate for at least two hours up to overnight.
3: For the dressing, combine lime juice, sambal, olive oil, fish sauce, honey, and garlic in a small bowl and whisk well.
4: Remove steaks from refrigerator one hour before cooking, pat dry, and season with salt and pepper.
5: Heat avocado oil in a large skillet over medium high heat.
6: Cook steak on the stovetop, searing both sides until the internal temperature reaches 130°F.
7: Remove from heat and let steak rest for 15 minutes before dicing into bite-sized pieces.
8: Layer arugula, little gems, mango, steak, avocado, tomato, green onion, cilantro, and peanuts in a large serving bowl.
9: Drizzle with dressing then toss well before serving.
