Spicy Steak, Cucumber & Lime Salad with Cilantro & Thai Basil | PCC Natural Markets

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Spicy Steak, Cucumber & Lime Salad with Cilantro & Thai Basil

Serves: 4

Your rating: None (4 votes)
Your rating: None (4 votes)


These ingredients are:
dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free tree nut-free iconTree nut-free


Toss the flank steak in the oil, 4 minced garlic cloves, soy sauce, juice of 1 lime and salt and pepper. Refrigerate overnight.

Heat a heavy sauté pan over medium-high heat and sear the beef about 5 minutes to a side until medium rare. Cut into thin slices across the grain.

Combine the cucumber, carrot, green onion, pumpkin seeds, cilantro and basil in a bowl. In a separate bowl, combine the remaining 3 tablespoons of lime juice, mint, sweet chili sauce, fish sauce, the remaining minced garlic clove and sesame oil to make the dressing.

Line each of 4 plates with lettuce or cabbage leaves and top with slices of beef. Top with the salad mixture and drizzle each salad with the dressing. Garnish with whole sprigs of cilantro and lime wedges.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated at the 2010 Issaquah PCC Healthy Living Fair.

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