Thai Steak Salad is filled with loads of vegetables, grilled steak, and then topped with a Spicy Peanut Dressing, all in 20 minutes and only 376 calories! I call that a win!
I am realizing more and more that I struggle with fear.
Yesterday as I was boarding a plan for Arkansas to visit the Tyson Chicken Test Kitchen (try saying that fast three times) I could feel my shoulders get tense, an excruciating pain start on the right side of my neck, and nausea start to surface its ugly head.
I have struggled with migraines since college, so when those migraine type symptoms start to occur I mental prepare and brace myself to endure the pain for the next 4-5 days. But lately I am realizing that sometimes those migraines are more spiritual than they are physical.
What do I mean by that? Well, have you ever heard people say that sometimes they carry their “stress” in their shoulders or neck? I think most people carry stress there for a reason.
I think it’s Gods way of reminding us physically that we are carrying something in the spiritual world that we don’t need to carry. For me, its fear or worry. It might be something different for you.
As soon as I started to get those pains I immediately called my husband and had him pray and then texted a close friend of mine to ask for prayer. She said that she felt like I was holding on to something and that I needed to release it for that pain to subside. While I was waiting in line at Starbucks, I started to pray and felt like God was telling me to let go of my family.
Every time I fly by myself, which has been a lot as of late, I get fearful. Fearful that something might happen to the plane. Fearful that something might happen to Mike or Cason and that I will never see them again. That fear consumes me, especially on take off and landing. I can physically feel myself start to get tense and my heart to beat faster. Now, mentally I know that God is in control and has our days ordained. But my heart cares so deeply for those I love that the idea of loosing them places me in a fear vice grip.
I recognized the fear I was holding onto, released it to God and immediately started to feel some relief.
Want to know something else?
On take off and landing I had complete peace, no nerves, no fear, no raised heart rate! God is so good! When we listen and release our worries or burdens to him, he carries that load for us so we can walk in peace! 🙂 Just wanted to share that because it was on my heart today.
Now on to the recipe… which is a goodie!
Thai Steak Salad with a Spicy Peanut Dressing! Even Cason liked this one, although I’m starting to think its more because of the peanut butter than anything else…. ok the cucumber too! This kid is obsessed with cucumbers!!! I could just give him a whole one and he would stand there and eat it! Cracks me up!
Ok, focus! The salad.
One of my most popular recipes on JHE to this day is my Grilled Ribeye Steak Salad with Balsamic Vinaigrette, so because I KNOW that you like Steak Salad I thought I would do a repeat. But change up the flavors a bit! This Thai Steak Salad is loaded with vegetables, topped with juicy perfectly seasoned steak, and then covered in a Spicy Peanut Dressing that you will want to bathe in it’s so good!
The best part about this recipe is that it takes less than 30 minutes to make and it is only 376 calories per serving! This recipe will be the perfect for a quick lunch to fix up for work or an easy dinner to make on a quick school night. Enjoy! Bon Appetite!
Thai Steak Salad with Spicy Peanut Dressing
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4-6 1x
- Category: Salad
- Method: Mix
- Cuisine: Thai
Description
A salad loaded with fresh vegetables, juicy grilled steak, and a Spicy Peanut Dressing.
Ingredients
- 1.5 lb. new york strip (or you could use flank steak or top sirloin)
- salt & pepper to season both sides of steak
- 1.5 tablespoons avocado oil
- 3 cups gem lettuce, chopped
- 1 red pepper, diced
- 1/2 cup mango, thinly sliced
- 1/4 cup sliced red onion
- 2 cup cucumber, sliced into thin coins
- 1/4 cup raw cashews
- 1/4 cup green onion, chopped
Sesame Ginger Dressing:
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup finely chopped fresh cilantro
- 2 tablespoons fresh ginger, minced or grated
- 3 cloves garlic, minced
- 2 tablespoons raw honey
- 1 tablespoon sesame seeds
- 1 teaspoon sriracha
- 2 tablespoons sesame oil
Instructions
- Make Dressing: to a small bowl add all dressing ingredients. Using a whisk mix everything togher until the oil and tamari no longer separate and dressing is emulsified. Set aside.
- Preheat oven to 450°F.
- Heat a large cast iron skillet high heat.
- Add avocado oil to the pan along with seasoned steak.
- Sear each side for 3 minutes, until you have a nice browning.
- Immediately put the steak in the oven and cook an additional 2-3 minutes until the steak is your desired temperature. Remove from oven and let rest for 5 minutes before slices.
- In a large bowl add lettuce, red pepper, mango, red onion, cucumber, green onion, and sliced steak. Drizzle dressing over top and serve.
