I was shocked when I liked this combo- but trust me- it is delicious!
Marinate the steak for at least 4 hours. Overnight thru the day is best case scenario: Also, please tenderize your meat (I use a jacquard) before you put it in the marinade. So worth it!
1.5 pounds of Flat Iron Steak OR Skirt Steak
1 can of Coconut Full Fat Milk
1 Lime - all the juice
Grated Ginger - how much do you like ginger? I happen to like it a lot so I added 1 Tbs
Get your BBQ to 500 Degrees and decrease to medium. Place the steak on (goes without saying, but without the marinade) the grill. Should take about 5 minutes on each side. When finished, cut across the grain. I then cut mine in half for bite size pieces. Let cool before placing on the salad.
For the Salad:
This particular salad I used butter lettuce (2-3 heads for 4 people). I have also used Napa Cabbage ( you would be good with one then cut nice and thin).
2 carrots- cut using a julienne peeler
chopped almonds- 1/2 cup
Top with Cilantro!
Mix the following for the Dressing:
Fish Sauce (I used Whole 30 approved- no sugar)- 1 TBS
1 Juiced Lime
Ginger- 1/2 TBS
Paleo approved Sriracha- 1/2 TBS. If you like it spicy add more!
I make the one from the talented Michelle at Nom Nom"