Low-Carb Thai Salad With Grilled Steak

https://www.bulletproof.com/recipes/low-carb/thai-salad-recipe-2g/

Start to Finish: 40 minutes (20 minutes active)

1 tablespoon coconut oil or grass-fed ghee
1 head of bok choy, sliced lengthwise into quarters
1/4 medium red cabbage, roughly shredded
1 medium carrot, spiralized
Two 4-ounce top sirloin or hanger steaks (about 3/4-inch thick)
Optional: Fresh cilantro, sliced radishes, fresh lime juice, or chopped green onions to garnish

In a bowl, combine marinade ingredients and whisk together. Add steaks to the bowl and mix with the marinade. Cover and marinate for 20 minutes. (If marinating longer, place steaks in your refrigerator.)
In a pan with a steamer basket, add 1 inch of water and bring to a boil. Add bok choy, reduce to a simmer, and steam for about 6 minutes, or until tender. Remove and set aside.
In a saucepan on medium heat, add coconut oil and saute the red cabbage until tender. Remove cabbage, add carrots to the pan, and saute for 2-3 minutes.
Preheat a cast iron griddle pan on medium-high heat. When it’s hot, add the steaks and cook for 3 minutes. Flip steaks and cook for an additional 2 minutes.
Rest your steaks for 3-5 minutes, then then slice against the grain.
Assemble Thai salad: Arrange vegetables and top with steak. Add garnishes, if desired.

Makes: Serves 2