Grilled Steak And Romaine Salad With Coconut Dressi

Name: Grilled Steak And Romaine Salad With Coconut Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup unsweetened coconut milk; 2 tablespoons fresh lime juice; 1 teaspoon fish sauce; 2 teaspoons sugar; Neutral oil; 1/2 pound hanger, skirt, or flank steak (see notes above); Kosher salt and pepper to taste; 2 heads romaine lettuce; 1/2 cucumber, halved lengthwise, thinly sliced into half moons or julienned; 4 to 5 scallions, ends trimmed; 3/4 cup fresh herbs; a mix of cilantro and mint is nice

Servings: persons

1/2 cup unsweetened coconut milk
2 tablespoons fresh lime juice
1 teaspoon fish sauce
2 teaspoons sugar
Neutral oil
1/2 pound hanger, skirt, or flank steak (see notes above)
Kosher salt and pepper to taste
2 heads romaine lettuce
1/2 cucumber, halved lengthwise, thinly sliced into half moons or julienned
4 to 5 scallions, ends trimmed
3/4 cup fresh herbs; a mix of cilantro and mint is nice

1
In a small bowl, stir together the coconut milk, lime juice, fish sauce, and sugar. Taste. If you like more fish sauce flavor, add another teaspoon.
2
Preheat grill to high. Coat lightly with neutral oil. Grill steak for 2 to 3 minutes a side, depending on thickness and on desired doneness. Season generously with salt and pepper to taste while steak is on the grill. Transfer steak to board to rest. Leave grill on.
3
Meanwhile chop one head of romaine into 1-inch pieces (roughly) and transfer to a large salad bowl. Halve the remaining head through the core. Lightly re-oil the grill. Transfer each romaine half to the grill, cut side down, along with the scallions. Grill vegetables for about a minute, just until lightly charred. Transfer to cutting board. Roughly chop the romaine into 1-inch pieces. Chop the scallions into 1/2-inch pieces. Transfer vegetables to salad bowl.
4
When steak has rested for 10 minutes, slice it thinly and transfer to salad bowl. Add herbs and half of the dressing. Toss. Taste. Add more dressing to taste and season with salt if necessary. Toss and serve.

257

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup unsweetened coconut milk, 2 tablespoons fresh lime juice, 1 teaspoon fish sauce, 2 teaspoons sugar, and more.

Yes, Grilled Steak And Romaine Salad With Coconut Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Steak And Romaine Salad With Coconut Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions