Thai Ribeye Salad

If you're eating Paleo, here's a meal for you. If you're eating Paleo and like Thai food, you just hit the jackpot. Grilled ribeye, Boston lettuce, bean sprouts, carrots, cucumber, smoked almonds, mint and cilantro. And the dressing is to die for: lime juice, Red Boat fish sauce, soy sauce, garlic, sugar, olive oil and Sriracha.

The beauty of this meal is that it all comes together in about 15 minutes and you would be hard pressed to come up with a healthier combination of ingredients. This entree salad recipe was created by Jamie Purviance and it serves four.


Ingredients
FOR GRILLING
2 boneless ribeye steaks, about 12 ounces each and 1" thick
Extra virgin olive oil
Kosher salt and fresh ground black pepper

FOR THE DRESSING
Finely grated zest of one lime
2 tablespoons fresh lime juice
1 teaspoon fish sauce (Red Boat recommended)
1 teaspoon soy sauce
2 cloves minced garlic
1/2 teaspoon sugar
1 teaspoon Sriracha sauce
1/4 cup extra virgin olive oil
1/2 teaspoon Kosher salt

FOR THE SALAD
1 head Boston lettuce, roughly chopped
1 cup bean sprouts
1 cup coarsely grated carrot
1/2 English cucumber, halved lengthwise and thinly sliced crosswise
1/2 cup coarsely chopped smoked almonds
1/4 cup roughly chopped mint leaves
1/4 cup roughly chopped cilantro


Directions

1. Lightly brush the steaks on both sides with oil and season evenly with salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
2. Prepare the grill for direct cooking over high heat (450° to 550°F).
3. In a small bowl whisk the dressing ingredients. Slowly add 1/4 cup oil in a steady stream, whisking constantly to emulsify the dressing. Season with salt.
4. In a large serving bowl combine the lettuce, bean sprouts, carrot, and cucumber.
5. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Transfer to a cutting board and let rest for 5 minutes. Cut the steak into 1/2-inch pieces.
6. Whisk the dressing again and pour it over the salad. Toss well. Add the steak and any collected juices from the cutting board to the salad along with the almonds, mint, and cilantro. Mix well. Serve immediately.

Wine pairing: A fruity Zinfandel