Coconut Milk Flat Iron Steak and Salad

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!  

Marinade/Steak:
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 tomatoes 
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"

Nom Nom Sriracha