This flavor-packed Thai Steak Salad is served over a bed of heart-healthy vegetable noodles. The slightly sweet, nutty sauce brings life to the raw zucchini noodles, and the longer they sit, the more they soften.
2cupsmedium zucchinipeeled, spiralized with blade , noodles trimmed
1large carrotpeeled spiralized with blade d, noodles trimmed
1large red bell pepperspiralized with blade a, noodles trimmed
2tablespoonsslivered raw almonds
¼cuppacked fresh cilantro
Heat the oil in a grill pan or large skillet over medium-high heat. Season the steak generously with salt and pepper. When the oil is shimmering, add the steak and sear for 4 minutes per side until medium-rare. Transfer to a cutting board to rest for about 10
minutes. Slice it thinly against the grain, then cut each slice into thirds.
While the steak rests make the dressing. Place all the ingredients for the dressing in a food processor and pulse until creamy. Add water, 1 tablespoon at a time, as needed to reach the desired consistency. Taste and adjust the seasoning to your preferences.
In a large bowl, combine the zucchini, carrot, and bell pepper noodles and add the scallions, almonds, and cilantro. Pour the dressing over the salad and toss thoroughly to combine. If desired, marinate the salad in the refrigerator for 15 minutes or until the
Divide the noodle salad among four plates and top evenly with the sliced steak.