*Thai Steak Salad

Thai Steak Salad  Marinade 1/2 Cup freshly squeezed lime juice- 4 limes 1/2 cup olive oil, divided 2 TBS soy sauce 6 TBS packed fresh cilantro leaves, chopped 1-2 small cloves garlic, minced 1/4 TSP chili flakes 1 TBS raw honey freshly ground black pepper to taste   4 6oz flat iron steaks 1 TBS unrefined coconut oil or olive oil 1 bag of salad greens 2 shallots thinly sliced a handful or two of seasonal veggies- used quartered cherry tomatoes, diced avocado, carrots and sweet bell pepper.   1.  Combine lime juice, 6 TBS oil, soy, cilantro, garlic, hot pepper, honey & pepper to taste in a small bowl.  Whisk together and set aside. 2. Place meat between to sheets of plastic wrap and pound on both sides to tenderize.  Remove wrap and place meat in a shallow glass dish that is just small enough to hold the meat.   Pour HALF the marinade (about 2/3 cup) over the meat.  Cover and marinate in the refrigerator for at least 1 hour or up to 12 hours. Take the reserved marinade in the bowl and add 2 TBS olive oil.  Set this aside as your salad dressing. 3. Pull the steak from the refrigerator about 30-60 minutes before cooking it.  Preheat oven to 275 degrees. 4.  Insert a wire rack inside and baking sheet and place the meat on top of the rack.  Bake for 20-30 minutes (medium to medium-well).   When 90-100F, pull from oven for searing. 5.  Heat the oil in a heavy skillet over high heat.  Transfer the steak to the skillet and sear for 2-3 minutes on each side (medium-medium-well). 6. Transfer meat to a carving board and allow to rest for 10 minutes, covered. 7. Assemble the salad greens, shallots and any vegetables on a platter and drizzle with enough dressing to coat lightly. 8.  Slice meat thinly against the grain on a diagonal.  Arrange slices of meat on top of the greens and drizzle with a little more dressing.   Recipe from Pamela Salzman- Kitchen Matters