Ingredients
- 1 pkg ButcherBox Flank Steak or Flat Iron
Marinade
- 1 Tbsp ginger minced
- ½ c tamari
- ½ c mirin
- 4 cloves garlic minced
- 2 tsp sambal chili paste
Thai Almond Sauce
- 1 Tbsp sesame oil
- 3 cloves garlic minced
- 1 Tbsp ginger grated
- ¼ c lime juice
- ¼ c tamari
- ¼ c honey
- 2 tsp sambal chili paste
- 1 Tbsp fish sauce
- 1 16 oz jar almond butter
- 1 13.5 oz can coconut milk, unsweetened
- 1 tsp kosher salt
- ½ c cilantro roughly chopped
Salad
- 1 package soba noodles
- 1 broccoli crown cut into bite-size florets
- 2 red pepper julienned
- 2 c sugar snap peas julienned
- 2 carrots julienned
- 1½ c toasted almond slices
Instructions
- Put all marinade ingredients including flank steak into resealable, leak-proof bag. Seal and refrigerate overnight.
- Preheat oven to 400°F.
- Remove flank steak from marinade (discard marinade) and pat dry with paper towels.
- Preheat large, heavy skillet (preferably cast-iron or stainless steel). Add 1 Tbsp of coconut oil. Once oil is hot, sear steak on both sides for 3 minutes per side.
- Place skillet in oven. Roast for 12 minutes, or until meat thermometer inserted into thickest part reads 120°F. Let rest and cool to room temperature before slicing.
- Cut flank steak in half lengthwise, then slice thinly against the grain.
Thai Almond Sauce
- Preheat saucepan. Add sesame oil, garlic, ginger and sauté for 3 minutes.
- Add fish sauce, tamari, lime juice, honey and sambal chili paste, then bring to a simmer.
- Once mixture begins to simmer, whisk in coconut milk and almond butter. When bubbles start to rise to the surface, pull off heat and let cool to room temperature
- Once cool, mix in cilantro.
Salad
- Cook soba noodles according to instructions on package.
- Rinse cooked noodles in cold water.
- Toss noodles with vegetables, toasted almond, flank steak and 2 cups of Thai almond sauce in large mixing bowl. Enjoy at room temperature!
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