Name: Thai Beef Salad with Chili-Lime Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Flank steak; 0.5 tbsp Avocado oil; 2 cups Mixed salad greens; 0.5 cup Cucumber; 0.5 cup Cherry tomatoes; 0.25 cup Red onion; 0.25 cup Fresh cilantro; 0.25 cup Fresh mint; 1 tbsp Lime juice; 1 tbsp Fish sauce; 1 tsp Coconut aminos; 0.5 tsp Red pepper flakes; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Thai Beef Salad with Chili-Lime Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Thai Beef Salad with Chili-Lime Dressing

Pan-seared flank steak sliced thin over a bed of crisp greens and vibrant vegetables, drizzled with a zesty, citrus-forward dressing that pops with flavor.

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NUTRITION

Protein

49.4g

Fat

28.2g

Carbs

14.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Flank steak

0.5 tbsp Avocado oil

2 cups Mixed salad greens

0.5 cup Cucumber

0.5 cup Cherry tomatoes

0.25 cup Red onion

0.25 cup Fresh cilantro

0.25 cup Fresh mint

1 tbsp Lime juice

1 tbsp Fish sauce

1 tsp Coconut aminos

0.5 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Season the flank steak on both sides with sea salt and black pepper.
2
Heat the avocado oil in a cast-iron skillet over medium-high heat until shimmering.
3
Place the steak in the skillet and sear for 4 to 5 minutes per side for medium-rare.
4
Remove the steak from the heat and let it rest on a cutting board for 10 minutes before slicing thinly against the grain.
5
In a small jar or bowl, whisk together the lime juice, fish sauce, coconut aminos, and red pepper flakes.
6
Arrange the mixed greens, sliced cucumber, halved cherry tomatoes, and thinly sliced red onion in a large serving bowl.
7
Top the vegetables with the sliced steak, fresh cilantro, and fresh mint leaves.
8
Pour the chili-lime dressing over the salad and toss gently to combine.