PCC Thai Steak Salad

PCC Thai Steak Salad

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  • Each serving
  • 230 cal
  • 14g fat (3.5g sat)
  • 60mg chol
  • 550mg sodium
  • 7g carb
  • 0g fiber
  • 20g protein


  • 1 3/4 pounds top round beef
  • 1/2 cup olive oil, plus extra for the beef
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 jalapeño pepper, divided
  • 1/3 bunch cilantro, divided
  • 1 tablespoon minced garlic
  • 1/2 cup cane sugar
  • 1 tablespoon lime zest
  • 3/4 teaspoon crushed red pepper flakes
  • 6 tablespoons tamari
  • 1/3 cup lime juice
  • 2 sliced green onions


Preheat oven to 325° F.

Trim silverskin (silvery-white connective tissue) and fat completely and cut meat into 2-inch-thick pieces, going with the grain. All pieces should be about the same size so they cook at the same rate.

Lightly oil the beef and then lightly season with salt and pepper. Over medium-high heat, sear the meat on both sides, about 3 minutes. Transfer meat to a baking sheet and roast in oven until meat reaches an internal temperature of 130° F, about 20 minutes. Cool completely.

Remove seeds from half of the jalapeño pepper. Combine two-thirds of the cilantro and two-thirds of the jalapeño with seeds with garlic, sugar, lime zest and red pepper flakes in a food processor and blend into a paste. Add tamari, lime juice and oil; blend until smooth. Chop the remaining cilantro and thinly slice the remaining jalapeño; set aside for garnish.

Slice the cooled meat across the grain as thinly as possible, 2- to 3-inches long by 1/2- to 3/4-inches wide. Toss the meat in the dressing.

Garnish with remaining jalapeño, cilantro and green onions.

Let salad marinate for at least 1 hour before serving. Drain excess liquid and serve cold.

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