After all those pancakes, I was ready for some meat. I cooked this steak on my George Foreman grill which, I'm ashamed to admit, had been riding in the trunk of my car ever since I moved back up from Houston two years ago. No worse for the wear, the grill worked fine when I finally brought it inside today. You can also cook your steak on a real grill or stovetop in a grill pan or heavy skillet.
This salad is my first attempt at using zucchini as noodles. I think in this recipe it really works. You aren't tricked into thinking you're eating real noodles, but the long, thin noodle shape is the perfect vehicle for the sauce, and the raw zucchini still has a little bit of a crunch to it.
Another ingredient note: this recipe calls for coconut aminos, which are a paleo replacement for soy sauce. In my opinion, the flavor is very similar. You won't taste any coconut here. If you're looking for coconut aminos, I found mine at Whole Foods. You can also just substitute soy sauce if you're not avoiding soy.
For the steak:
2/3 pound thin sliced top round steak (or another thin cut)
1 tablespoon coconut aminos
1 tablespoon sesame oil
1 teaspoon red chili paste
Juice of half a lime
For the salad:
2 zucchini, cut or peeled into thin, noodle-like matchsticks
1 tablespoon plus 1 teaspoon almond butter
2 teaspoons sesame oil
1 teaspoon coconut aminos
1 tablespoon apple juice
1/2 avocado, thinly sliced
1 teaspoon roasted sesame seeds
To make the marinade, combine all ingredients in a shallow bowl and toss with the steak to coat. Marinate at room temperature for 30 minutes or in the refrigerator for up to two hours. If you marinate in the refrigerator, take the meat out 30 minutes before you plan to cook it to let it come to room temperature.
Heat a George Foreman grill or a heavy skillet over medium-high heat. Cook the steak to your desired doneness. Set steaks aside on a plate, covered.
In a medium bowl, combine the almond butter, sesame oil, coconut aminos, and apple juice to make a smooth sauce. Toss the zucchini to coat it with the sauce, and divide the zucchini between two plates. Slice the steak into strips and place it on top of the zucchini. Top the steak with the avocado slices and a sprinkling of sesame seeds. Serve warm or chilled with lime wedges.
You might also like:
Vietnamese Pork & Vermicelli Bowl
Jerk Chicken with Avocado & Papaya Salad
Red Curry Vegetable Noodle Bowl