Spicy Thai Steak with Lime-Peanut Topping
Seared, marinated steak with bold Thai-inspired flavors, topped with a crunchy, zesty lime-peanut mix.
Ingredients
For the Steak & Marinade
6 oz flank or skirt steak, thinly sliced
1 Tbsp coconut aminos (or soy sauce if preferred)
1 tsp lime juice
1 clove garlic, minced
½ tsp fresh ginger, grated
½ tsp chili flakes (adjust to heat preference)
1 tsp melted butterÂ
For the Lime-Peanut Topping
2 Tbsp roasted peanuts, crushed
1 tsp lime zest
1 tsp lime juice
1 tsp fresh cilantro, chopped
1 tsp scallions finely sliced
Pinch of chili flakes
Macronutrients
Protein: 42g
Fat: 28g
Carbs: 6g
Preparation
In a bowl, combine coconut aminos (1 Tbsp), lime juice (1 tsp), garlic (1 clove, minced), ginger (½ tsp, grated), chili flakes (½ tsp), and melted butter (1 tsp). Add sliced steak (6 oz) and marinate for at least 30 minutes, or up to 4 hours in the fridge.
In a small bowl, mix crushed peanuts (2 Tbsp), lime zest (1 tsp), lime juice (1 tsp), chopped cilantro (1 tsp), scallions (1 tsp, finely sliced), and a pinch of chili flakes. Set aside.
Heat a cast iron skillet or grill pan over high heat. Add marinated steak (with marinade) and sear for 2–3 minutes per side, until charred on the edges and cooked to your preferred doneness. Let rest for a few minutes, then slice if needed.
Plate the steak and spoon the lime-peanut topping generously over the top. Garnish with extra cilantro or lime wedges if desired.
Kb swing @16kg
14'16"