Thai Steak Salad
with Yellow Curry Cashew Vinaigrette
Cooking time
15 minutes
Servings
2/4
Calories
550 /serving
Need a reminder that spring is around the corner? Things are looking bright when this bold, beefy paleo salad hits the table—full of veggie colour and crunchy peanuts, and delectably dressed with a blend of cashew butter, curry paste, honey and lime.
We will send you:
- 2 Top sirloin beef medallions
- 1 Head of curly leaf lettuce
- 150g Shredded cabbage
- 100g Matchstick carrots
- 7g Honey
- 25g Chopped peanuts
- 18g Mild yellow curry paste
- 25g Cashew butter
- 30ml Lime juice
Contains: Cashews • Peanuts
You will need:
Oil
Salt & pepper (S&P)
Whisk
2 Medium pans
Total Fat
31 g
Saturated Fat
8 g
Sodium
980 mg
Total Carb
27 g
Sugars
12 g
Protein
42 g
Fibre
7 g
Preparation
Cook the steaks
- Pat the steaks dry; season with S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the steaks* and cook, 3 to 5 min. per side, until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice).
- Transfer to a cutting board and let rest before slicing.
Make the vinaigrette
- In a small bowl, whisk the cashew butter, honey, lime juice and ½ cup water (double for 4 portions) until smooth.
- In a second medium pan, heat a drizzle of oil on medium.
- Add the curry paste and sauté, 1 to 2 min., until fragrant.
- Add the cashew mixture and cook, stirring often, 1 to 2 min., until slightly thickened; season with S&P.
- Transfer to a bowl and allow to cool. Wipe out and reserve the pan.
Toast the peanuts
- In the same pan, heat a drizzle of oil on medium.
- Add the peanuts and toast, stirring often, 1 to 2 min., until lightly browned and fragrant; season with S&P.
- Transfer to a bowl.
Make the salad
- Roughly chop the lettuce.
- In a large bowl, combine the lettuce, cabbage, carrots and vinaigrette.
Plate your dish
- Divide the salad between your plates.
- Top with the steaks.
- Sprinkle with the peanuts. Bon appétit!
Eat like you're Irish
We’re celebrating St. Patrick’s Day with a limited-time menu inspired by the Emerald Isle—and, yes, there will be potatoes. Think hearty, simple recipes emphasized by fresh, high-quality ingredients. Keep an eye on the menu and be ready to add our St. Paddy’s recipes to your box before they’re gone.
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
