Janel's Thai Steak or Chicken Salad


Servings : 2 Prep Time : 20m Cook Time : 15m Ready In : 0m

  • 1 Tablespoon lime juice

  • 1 Tablespoon low sodium soy sauce

  • 1 Tablespoon honey

  • 1 teaspoon balsamic vinegar

  • 1/4 -1/2 teaspoon hot chili sauce (add more if you prefer more heat)

  • 1 small garlic clove, minced

  • 2 Tablespoons Smude Lime Flavored Cold Pressed High Oleic Sunflower Oil (1 Tablespoon is for the dressing, the other Tablespoon for the meat)

  • 1- 8 oz. New York strip steak or boneless skinless chicken breast

  • Sea Salt

  • 4 cups torn romaine lettuce (could sub 4 cups shredded cabbage mix)

  • 4 Tablespoons salted peanuts

1. Rub 1 Tablespoon Smude Lime Flavored Sunflower Oil into steak or chicken, sprinkle each side very little with sea salt; set aside.

2. In a small bowl, combine lime juice, soy sauce, honey, balsamic vinegar, hot chili sauce, and minced garlic. Use a wire whisk to blend ingredients completely. Then slowly whisk the remaining 1 Tablespoon of Smude Lime Flavored Sunflower Oil into the blended ingredients; set aside.

3. In a medium skillet, over medium to medium-high heat, cook steak or chicken breast for approximately 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium 160 degrees; well done 170 degrees). Remove from pan and place on cutting board. Let stand for 5 minutes.

4. Divide romaine lettuce between two plates. Slice beef and arrange on top of romaine lettuce. Sprinkle with peanuts... Drizzle with dressing and serve.