This low carb steak salad for two is a great way to use leftover steak, or to explore a different flavor profile for a quick and easy weeknight meal. I’ve found that being conscious about carbs often leads to eating too much of the same foods. The freshness of Thai basil and mint really lifts this salad that is best eaten at room temperature. Cashews provide a lovely crunch, red onion some acidity along with a few gorgeous sliced tomatoes (I had juicy campari tomatoes on hand but you can substitute with cherry tomatoes). My version of a Thai dressing contains fish sauce, lime juice, ginger juice, fresh lemongrass and monkfruit sweetener where sugar would normally be included. As with any recipe, the ingredient list and method is subjective and I encourage you to use what you love. I’m adding a few links to the products that I use regularly, including a Thai blend from my friends at Spice Tribe. I have been working with them to develop a few recipes for my Instagram and have fallen in love with the quality and freshness of their spices. It’s an optional ingredient but one that definitely gives this salad another dimension. Along with that suggestion, I’d also like to recommend using organic ginger juice from The Ginger People. I’ve been using their organic and dye-free sushi ginger for a long time and they recently sent a few products for me to try - The ginger juice stands out in flavor. Monkfruit sweetener is a well-known keto friendly sugar alternative with no aftertaste. If you’re able to use sugar, I recommend using brown sugar in this recipe. Some of the links below are affiliate links, that just means that if you purchase (at no extra cost) a product using my link, a portion of that sale will go to me. Though I do not blog often, these links are helpful to keep me cooking and doing what I love. I appreciate your support.

Steak Salad with Thai Style Dressing
Prep Time: 10 minutes | Cook Time: 10 minutes | Serves: 2

Ingredients:
8 -ounces precooked sliced top sirloin, ribeye or filet
1/4 cup sliced red onion or shallot
1/2 cup quartered campari or cherry tomatoes
1/2 cup freshly torn Thai basil
1/2 cup fresh mint
1/4 cup cashew nuts
salt and pepper to taste

For the dressing:
1 tablespoon ginger juice (I love love love The Ginger People Organic Ginger Juice)
1 tablespoon golden monkfruit sweetener
1-2 tablespoons fresh lime juice
1/2 tablespoon fish sauce
1 teaspoon very finely chopped fresh lemongrass
1/4 teaspoon red pepper flakes
Optional but highly recommend: 1/2 teaspoon Spice Tribe Long-Tail Sunset Thai Spice Blend

Method:

Combine dressing ingredients in a jar, place the lid on and shake until the monkfruit has dissolved. Taste and season with more lime juice or fish sauce if you like.

Arrange sliced beef, tomatoes, red onion, herbs and cashews on a platter. Sprinkle with some salt and pepper, or the Thai spice blend above. Drizzle with dressing and toss right before serving.