This is yet another recipe from one of my favourite sources @everylastbite_. Ideal for those that love asian flavours and also want to avoid carbs. Not only super delicious but this is actually a great example as to how to take a recipe and modify it to make it anti-inflammatory compliant (i.e. remove and/or replace lectin-rich foods; to read more about the potential inflammatory effects of lectins, click here) . I’ve included the original recipe but have indicated the modifications in red for you to see.
INGREDIENTS
NB: Try to source organic wherever possible!
Marinade:
- 2 tbsp fresh ginger
- 2 cloves garlic – I added 10 cloves of garlic for extra anti-inflammatory goodness
- 1/2 tsp lemon grass paste
- 1 tsp honey – make sure to source raw / organic honey
- 1/4 cup lime juice
- 1/2 shallot finely diced – increased to 1 shallot for extra flavor
- 2 tbsp fish sauce
Salad:
- sirloin steak – source grass fed (ideally grass finished as well)
- romaine lettuce – opt instead for a mix of organic mixed greens including kale and spinach which have more nutrients than romaine
- 1 shallot thinly sliced
- green onions chopped
- 1/2 cup fresh mint, chopped
- I also added a small handful of fresh chopped basil for extra flavor
2 bell peppers– remove the bell peppers as these are a nightshade- 1 medium/large carrot (to replace the bell peppers), cut into thin slices or cut into ribbons (using a peeler)
- 1 cucumber – make sure to de-skin and de-seed to remove lectin rich components
3 tbsp finely chopped peanuts or cashews if paleo– remove peanuts or cashews as they are lectin-rich, include crushed almonds or toasted pine nuts- 1 jalapeno cut into thin slices – keep a side dish of these for those NOT avoiding nightshades and who like spice; if you want to be anti-inflammatory compliant then you must avoid
DRESSING
- 2 tbsp fish sauce
- 2 tsp honey – source raw / organic
- 2 tbsp lime juice
- 1 tsp grated ginger
DIRECTIONS
STEP 1: Make your marinade and marinate your steaks for minimum 1 hour, ideally overnight.
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In a food processor or hand held mixer, combine the ingredients for the marinade and process until well blended. Place the beef in a container or large Ziploc bag, cover with the marinade and allow to rest for a minimum of one hour and up to overnight
STEP 2: Make your salad and your dressing.
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To prepare the salad, tear the romaine lettuce into pieces and place in a bowl
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Peel the cucumber then cut into 4 strips; slice as many seeds out as you can then chop into small strips or chunks
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Add thinly sliced shallots, chopped green onions , chopped mint and toasted pine nuts
- Keep salad chilled until read to serve
- For the dressing, place the ginger, fish sauce, lime juice and honey in a bowl and whisk. Before serving the salad, toss with the dressing and serve.
STEP 3: BBQ your steaks.
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Heat a BBQ at medium-high heat
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Remove steaks from marinade and discard the remaining/excess marinade
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Grill steaks for 4-5 minutes per side or until steaks are cooked to your liking
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If you don’t have a BBQ, you can pan fry at medium/high heat for 4-5 minutes per side, or cooked to your liking
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Remove from the heat and allow to rest for a few minutes before cutting into thin slices
STEP 4: Assemble and serve
- toss salad in dressing
- lay sliced steak on top or on the side
- serve jalapenos on the side for those that like spice and aren’t avoiding nightshades
- feel free to also add some thinly sliced or grated parmesan for garnish
As always, don’t hesitate to email me with any questions. And please message or comment @karliskitch if you make this! Would love to know.
Karli 🙂