Thai Beef Salad


  • 1 large shallot, sliced into thin rings
  • Juice from 2 limes
  • 2 tsp sea salt
  • ½ tsp pepper
  • 4 tsp coconut sugar (if paleo, honey or stevia works)
  • 1 tbsp. avocado oil
  • 1 ½ lbs. skirt steak, cut into 4-5 pieces
  • 1 tbsp. fish sauce
  • 1 ½ cups cherry tomatoes, cut into halves or quarters
  • ¾ cup cilantro, chopped


  • Slice your shallot and place in a medium bowl. Squeeze the limes over the shallot and let it marinade for 5 minutes.
  • Combine the salt, pepper, and 2 tsps. of coconut sugar in a small bowl. Rub the mixture into the meat then set aside while you heat up your pan.
    Put your avocado oil in a cast iron pan over medium high heat. If you don’t have a cast iron pan, just use a pan with a heavy bottom. Let the oil heat up for about 4-6 minutes.
  • Once the oil is hot, put your first batch of meat in the pan and cook for 2 minutes on each side. The meat is thin, so it only takes 4 minutes total. You should be able to cook all the meat in two batches.
  • Put the steak on a plate to rest for 8-10 minutes before you slice it.
    Grab your bowl of lime and shallot you set aside. Add your fish sauce, crushed red pepper, and remaining 2 tsp of coconut sugar. Mix together.
    Cut your tomatoes into halves, or quarters if they are large, and chop the cilantro.
  • Place your skirt steak on a cutting board but do not rinse the plate they were resting on. Pour those juices into the bowl with the lime and shallot mixture.
    Thinly slice the steak. Always cut against the grain. You can see the grain of the meat running up and down, so make sure you turn the steak on the side and cut against it.
  • Place the sliced beef, tomatoes, and cilantro in a bowl with the lime shallot mixture. Toss everything together to get the flavors distributed.
    Place in a bowl and enjoy! This makes 6 servings.