Thai Beef Salad

Topped with slices of marinated steak, still warm from the grill, this salad will satisfy all of your taste buds. One of the best parts is the Nam Jim dressing: salty, sour, spicy, sweet, and surprisingly, oil-free. It may look like a small batch, but trust me, a little of the Nam Jim goes a long way. 

For those of us who are avoiding gluten and dairy, the cuisine of Thailand can offer satisfying options that are not built upon these ubiquitous (and inflammatory) Western staples. This Thai Beef Salad recipe happens to be gluten-free, dairy-free, Paleo-friendly, and low-carb. 

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Chef's Notes:

Thai food demonstrates “Intricacy; attention to detail; texture; color; taste; and the use of ingredients with medicinal benefits, as well as good flavor,” according to Thai food expert, chef, and writer, McDang. It also takes a “more is more” approach when it comes to combining lots of bold ingredients to create a final dish with what I call KABOOM flavor!

That’s why 20+ years after tasting this salad at a surf-side cafe in Byron Bay, Australia, I can remember the taste and texture like a high-def flavor photograph. Do you have a collection of those meal memories that leave such a bold imprint? Maybe it’s just me… 

Further Reading: How to Grill a Perfect Steak Every Time

Thyroid-healthy Recipe Highlights:

• Grass-fed (or grass-finished) Beef has a far different and superior nutrient profile than industrially-raised, grain-finished beef, and is high in many key thyroid-supporting nutrients. It contains up to five times more Omega-3s than conventionally raised beef, which can help reduce inflammation in the body, as well as boost immunity. It also can have more than twice the amount of Vitamin E (a powerful antioxidant), and twice as much CLA as grain-finished beef (a fatty acid associated with reducing body fat).
• Cilantro: Studies have shown that cilantro can help accelerate the body’s excretion of mercury and lead. Heavy metal toxicity from mercury has been linked to an increase in thyroid antibodies, which are an indicator of autoimmune disorders such as Hashimoto’s Disease.
• Carrots: 1 cup of carrots contains 3.6 grams of fiber, which can help relieve constipation sometimes caused by thyroid conditions. They are also low in calories and a good choice for weight loss. Also, 1 cup of carrots provides 428% DV of Vitamin A— a key thyroid-supporting nutrient.
• Sweet Peppers: In addition to being non-goitrogenic and low in calories, a 1 ounce serving of sweet peppers contains 76% DV for vitamin C. A study recently shared in the Journal of Clinical Endocrinology and Metabolism stated, “In patients with hypothyroidism and gastrointestinal pathology, vitamin C improves the abnormalities in serum free T4, T3, and TSH concentrations.” NOTE: peppers are in the nightshade family for those of you avoiding them.
• Garlic has many powerful healing properties and may aid or alleviate some of the symptoms of thyroid disease, such as inflammation, cardiovascular issues, decreased immunity, and increased infection. It can also support the liver in its detoxification efforts.
• NOTE: Peanuts are a legume and are also considered a goitrogenic food. If you are avoiding all legumes and/or goitrogens, feel free to substitute chopped macadamia nuts.

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Thai Beef Salad

Yield: 3

Author: Ginny Mahar

Prep time: 30 MinCook time: 10 MinTotal time: 40 Min

Gluten-free, Dairy-free, Paleo, Low-Carb

Ingredients

For the Salad:

• 1 pound flat-iron, hanger or flap steak (grass-fed)
• fine sea salt, to taste
• 3 tablespoons avocado oil, divided
• 1 cup thinly sliced shallot
• 1 large head of leaf lettuce, washed, dried, and torn into pieces
• 1 red bell pepper, cut into strips
• 1 med. carrot coarsely grated
• 1/2 cucumber, peeled, seeded, and sliced
• 4 green onions, chopped
• 1 cup fresh cilantro leaves, loosely packed
• 1/2 cup roasted salted peanuts, chopped (sub. chopped macadamias for Paleo)

For the Nam Jim Dressing:

• 2 medium garlic cloves
• 1 pinch fine sea salt
• 2 bird’s eye chilies (aka Thai chilies), seeds removed for less heat (or sub. Sriracha, to taste)
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons coconut sugar (or sub. 1 1/2 tsp. Maple syrup)
• 2 1/2 tablespoons freshly squeezed lime juice
• 2 tablespoons fish sauce
• 2 tablespoons finely minced shallot

Instructions

1. First, prepare the Nam Jim Dressing: Combine the garlic, salt, and chilies in a mortar and pestle and grind to a paste. Add cilantro and continue to pulverize. Combine with sugar, lime juice, fish sauce, and shallot and stir until sugar has dissolved. Alternately, combine all ingredients in a blender or food processor and blitz until well-blended.
2. In a medium mixing bowl, combine steak with a tablespoon of the Nam Jim dressing, a hefty pinch of fine sea salt, and 1 tablespoon of the avocado oil. Toss to coat evenly. Set aside to marinate briefly while you prepare the salad ingredients.
3. In a medium skillet over medium-high heat, combine shallots with remaining 2 tablespoons avocado oil, and a pinch of salt, stirring occasionally until soft and browned in spots. Set aside.
4. To prepare the steak: Preheat grill to medium-high heat. Grill steak 3 to 5 minutes per side for medium-rare, or to desired degree of doneness. (Alternately, steak can be broiled: Place on broiling pan, on upper third rack of oven, and broil 3 to 5 minutes per side or to desired degree of doneness.)
5. Remove steak from grill or broiler and tent loosely with foil while you arrange lettuce, peppers, carrots, and cucumber on serving plates. Slice beef thinly across the grain and arrange on top of salads. Garnish salads with green onion, cilantro, peanuts (or macadamias for Paleo version), and caramelized shallot.
6. Drizzle lightly with Nam Jim Dressing (a little goes a long way) and enjoy!

Nutrition Facts

Calories

801.47

Fat (grams)

49.80

Sat. Fat (grams)

12.84

Carbs (grams)

35.24

Fiber (grams)

6.42

Net carbs

28.83

Sugar (grams)

19.50

Protein (grams)

56.26

Sodium (milligrams)

1443.36

Cholesterol (grams)

144.76

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