Spicy Asian Salad with Creamy Thai Dressing

Flavor explosion! Bright, citrusy and satisfying salad you can customize all week long.



  1. For the Steak
  2. Using a meat tenderizer, tenderize that beautiful steak. Beat the snot out of both sides.
  3. Combine ingredients for marinade in a shallow dish (or for super easy clean up- a ziploc Bag) Whisk together and add steak. Allow to marinate 1 hour, flipping once after 30 minutes. (While steak is marinating, make the onions, the dressing and prep the veggies)
  4. Grill the steak- 3-5 minutes on each side until internal temp is 135 degrees F. Allow to rest 5 minutes before slicing against the grain into 1/4" -1/2" strips.
  5. Pickle your onions and jalepenos
  6. Combine the vinegar, the sugar and salt in a shallow dish. Let sit 5 minutes to allow salt and sugar time to dissolve.
  7. Add onions and jalepeno (if using). Let sit 30 minutes. Can adjust sugar to your liking.
  8. For the Dressing
  9. Combine all dressing ingredients except the honey in a food processor.
  10. Process on high until creamy.
  11. While the food processor is running, drizzle in the honey so it becomes completely incorporated. Pour into a jar or small bowl and set aside. Rinse out Food Processor to use for cashews.
  12. For the Salad
  13. Add cashews to the clean (and DRY) food processor with the salt and cayenne. Pulse 6-8 times to roughly chop. Set aside.
  14. Combine all the salad ingredients, including the seasoned, chopped cashews in a large bowl. Toss with the dressing and top with the pickled onions and jalepenos. Serve with the sliced steak and avocado