Pernille Bjerring


A salad for lunch is definitely a favorite of mine, particularly if it is nice and filling. This particular salad is also suitable for an on-to-go lunch, if you keep the meat and the dressing separate until right before enjoying.

LCHF Thai Steak Salad

2 servings

1 lb flank steak


1 jalapeño

2 T sesame oil (I used roasted sesame oil but it can be regular sesame oil)

2 T coconut aminos or tamari

2 cloves crushed garlic

2 T shredded ginger

3 t fish sauce

2 T lime juice

2 t syrup (yacon, coconut syrup or similar – not strict LCHF unless you use a lc sugar-free syrup or omit)


1/3 – 1/2 lb shredded green cabbage

1/2 cucumber

1 onion (red)

12 grape tomatoes

Fresh mint leaves, cilantro leaves, basil leaves


2 oz (50g) parsley

6 cloves of garlic

1 1/2 oz (40g) pine nuts

1/4 lb parmesan cheese

6 fl. oz. olive oil

Mix all ingredients for the marinade and add the cleaned, finely chopped jalapeño. Marinate the flank steak in half the marinade in the fridge for approx. 2 hours.

Make the pesto by running all ingredients in the food processor. If using non-grated parmesan, cut the cheese in smaller pieces before adding. Hold back some of the oil, you might not need all of it.

Clean and cut the vegetables and herbs and mix. Place on two plates, drizzle with the remainder of the marinade. Grill the steak and leave to rest for a few minutes before cutting into slices. Distribute on top of the salad on the plates. Add abundant spoonfuls of pesto. Enjoy!

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