thai steak salad

We had some readers write in on the Nosh & Nurture Facebook Page and request what they are looking to add to their menus and we got a request for "meaty salads" 


This thai steak salad is refreshing and filling for a full summer meal. You may also add bean sprouts and a gluten-free hot sauce. I tend to stay away from sprouts due to contamination and my system doesn't care for spicy too often.

Ingredients
Olive Cooking spray
1 (1½-pound) flank steak, trimmed
½ teaspoon freshly ground black pepper (omit if it is not well tolerated)
¼ teaspoon sea salt
¼ cup fresh lime juice
1 tablespoon low-glycemin sugar, such as coconut sugar 
2 tablespoons gluten free lower-sodium soy sauce (Tamari) or coconut aminos
2 teaspoons minced fresh garlic
1½ cups thinly sliced red cabbage
¾ cup julienne-cut carrots
⅓ cup fresh mint leaves
⅓ cup fresh cilantro leaves
⅓ cup fresh basil leaves


Instructions:
1. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle steak evenly with pepper and salt. Add steak to pan; cook 6 minutes each side or until desired degree of doneness. Remove steak from pan; let stand 5 minutes. Cut steak diagonally across grain into thin slices.

2. Combine lime juice, sugar substitute, soy sauce and garlic in a small bowl; stir with a whisk. 

3. Combine cabbage and remaining ingredients in a medium bowl. Add 6 tablespoons juice mixture to cabbage mixture; toss well. Toss steak in remaining 2 tablespoons juice mixture. Add steak to cabbage mixture; toss to combine.