THAI STEAK AND HERB SALAD

My Cellar

Serves 2

3 tbsp (45 ml) olive oil, divided

1 x 5 oz (140 g) sirloin steak

salt and pepper, to taste

2 cups (500 ml) mixed spring greens

1 carrot, shaved into ribbons

2 cups (500 ml) Napa cabbage, shredded

1 cup (250 ml) thinly sliced red bell pepper

¼ cup (60 ml) thinly sliced red onion

½ cup (125 ml) fresh cilantro leaves

½ cup (125 ml) fresh mint leaves

½ cup (125 ml) fresh basil leaves

1 garlic clove, minced

1 tsp (5 ml) finely grated ginger

2 tbsp (30 ml) rice vinegar

2 tbsp (30 ml) soy sauce

1 tbsp (15 ml) honey

2 tbsp (30 ml) sesame oil

1 tsp (5 ml) Sriracha chili sauce

¼ cup (60 ml) toasted peanuts, chopped, for garnish

In a cast iron skillet over high heat, heat 1 tbsp (15 ml) olive oil. Season steak with salt and pepper. Once skillet is hot, sear steak, one side at a time, about 4 to 5 minutes each for medium-rare. Sear longer if desired. Set aside for 10 minutes to rest while making salad.
In a large mixing bowl, add mixed greens, carrots, cabbage, red pepper, red onion, cilantro, mint and basil. In a Mason jar, combine remaining 2 tbsp (30 ml) olive oil, garlic, ginger, rice vinegar, soy sauce, honey, sesame oil and Sriracha. Shake jar until combined. Once steak has rested, slice into thin strips. Dress salad and serve with steak slices and top with peanuts.