Tangy Beef Salad

By JJ Virgin

Tangy Beef Salad
Tangy Beef Salad

Tangy Beef Salad


September 14, 2022

Makes 3 servings


10 ounces grass-fed flank steak

1 ounce chili oil

2 cloves fresh garlic, minced

1 teaspoon salt

For the salad

12 ounces organic butter lettuce head, chopped

1 organic cucumber, sliced thin

1 cup grape tomatoes

¼ cup carrots, shredded

2 ounces red onions, sliced

½ cup cilantro leaves

For the dressing

2 tablespoons avocado oil

¼ cup rice vinegar

2 tbsp coconut aminos

2 teaspoons fish sauce

2 teaspoons lime juice

1 ounce fresh grated ginger

2 tablespoons Lakanto® Golden Monkfruit Sweetener

1 Thai chili pepper or Holland red peppers, sliced thin

2 tablespoons fresh basil, chopped

2 tablespoon fresh mint leaves, chopped

¼ teaspoon dried red pepper flakes


1Heat grill to 350° or set the oven to broil temperature.

2Marinate meat in chili oil, garlic, and salt. Place in refrigerator for 1 hour. (Meat may be marinated up to one day ahead or the night before.)

3Make the dressing: Add all the dressing ingredients together and mix well, dissolving the monk fruit sweetener.

4Divide salad ingredients into individual bowls.

5Grill steak on both sides to your liking. If broiling, place in oven for 5 to 10 minutes until browned and crisp on top. If desired, you may turn the steak over and do the same. See below for temperature levels. Take steak off the heat and let it rest for 10 minutes. • Rare: 120° to 125° (4 minutes) • Medium rare: 125°to 130° (5 to 6 minutes) • Medium: 135° to 140° (6 to 7 minutes) • Medium well: 145° to 150° (8 to 9 minutes) • Well done: 160° and above (10 minutes)

6Slice steak thinly across the grain at an angle. Place a slice of steak on top of salad and serve with dressing on top. Enjoy!


Nutrition Facts

Total Fat24g
Total Carbohydrates23g
Dietary Fiber4g