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paleo sweet and spicy asian steak salad

Paleo Sweet and Spicy Asian Steak Salad

Course Salad
Cuisine Asian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 salads
Author Edited Kitchen

Ingredients

For the salad

  • 1 New York steak
  • Salt and pepper
  • 1 tbsp avocado oil or other high-heat oil
  • 2 cups mixed greens
  • 2 cups red cabbage chopped
  • 1/2 cup snap peas
  • 1/3 cup shredded carrots
  • 1/4 cup slivered or sliced almonds

For the Tangy Asian Almond Butter Vinaigrette

  • 1/2 cup olive oil
  • 1 1/2 tbsp Justin's Classic Almond Butter
  • 1 tsp coconut aminos
  • 1 tbsp rice vinegar
  • 1/2 tsp fish sauce
  • 1/2 tsp crushed red pepper
  • 1-2 cloves garlic crushed or minced
  • Juice from one lime

Instructions

  1. Dry steak off with paper towels and add salt and pepper to both sides
  2. Heat avocado oil up in the pan until it starts sizzling or lightly smoking
  3. Add steak to pan and cook it on each side for about 4-5 minutes, until it reaches about 125 degrees Fahrenheit in the center
  4. Once it's done, add to foil and rest for at least 5 minutes
  5. When steak is done resting, slice into medium-sized pieces for salad
  6. To make vinaigrette, add all ingredients to a small bowl and whisk together until it reaches a smooth consistency
  7. Assemble salad with mixed greens, cabbage, all veggies and steak
  8. Top salad with vinaigrette and slivered or sliced almonds