For the past few days I’ve been finding new ways to cook without a stove. This is not by choice, our stove decided to break midway through dinner the other day. Thankfully we had already budgeted for a kitchen renovation and new appliances, but it’s going to take a couple months to get everything done. In the meantime, I’m utilizing my slow cooker, microwave, the grill, and a portable electric burner. At first it seemed daunting, but now it’s actually kind of fun to find new ways to cook things. Yesterday I made blueberry bread in the slow cooker and it turned out great! Now I have a new way to bake in the summer when I don’t want to run the oven. Luckily steak is all you need to cook to make this Thai Beef salad, which is perfect for the warmer weather ahead.
When cooking the steak, I highly recommend cooking it to medium or medium rare. Since the steak is mixed with lime juice and fish sauce, it will cook more. When I cut this steak it was still pink in the middle but you can see here the lime juice cooked it through. I seasoned the steak with salt/pepper then seared it on high heat in a cast iron skillet, then finished in the oven at 400 degrees for about 5 minutes. Depending on the size of your steak, this could be more or less. The ingredients for this Thai Beef salad are simple and can be found at your local grocer. It’s nice when I can make an authentic Thai meal and not have to worry about driving across town to the Asian market.
Be sure to let your steak rest for about 15 minutes, then thinly slice it. Mix the sauce together, pour over the steak and add in the veggies. Mix well and serve with rice and lettuce, or skip the rice and do lettuce cups for a low-carb option. Enjoy!