Thai Grilled Beef Salad with Lemongrass Dressing

Ingredients

• 1.25 lb flank steak
• 6 cups chopped romaine lettuce
• 1 thinly sliced cucumber
• 1/2 small thinly sliced red onion
• 1 cup halved cherry tomatoes
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 2 thinly sliced fresh red chilies
• 2 stalks minced, tender core only lemongrass
• 1/4 cup lime juice
• 2 tbsp fish-free chicken stock
• 1 tbsp coconut aminos
• 2 tbsp avocado oil
• 2 cloves minced garlic
• 3 tbsp toasted pumpkin seeds(optional)

Instructions

1. 1

   Whisk the lime juice, minced lemongrass, garlic, coconut aminos, chicken stock, sliced chilies, and avocado oil to make the dressing.

2. 2

   Season the flank steak with salt and pepper; sear in a very hot skillet 4 minutes per side for medium-rare.

3. 3

   Rest the steak 10 minutes, then slice thinly against the grain.

4. 4

   Toss romaine, cucumber, red onion, and tomatoes with most of the dressing.

5. 5

   Arrange the sliced beef over the greens and herbs.

6. 6

   Drizzle with remaining dressing and scatter mint, cilantro, and toasted pumpkin seeds over the top.