Description
Scale
Ingredients
- 1 large English cucumber
- 12 oz skirt steak
- 1 tsp grated ginger
- 1 tablespoon coconut aminos
- 1/2 tablespoon lime juice
- 1/4 cup sliced mint
- sea salt
- olive oil
Instructions
- Preheat a grill to medium-high. Remove skirt steak from fridge 30 minutes prior to grilling and sprinkle with ¼ tsp salt. Brush each side with olive oil to prevent sticking. Grill about 4-5 minutes per side to your desired doneness. Mine is grilled medium-rare and let rest 5 minutes before slicing.
- Meanwhile, use a spiralizer to make long cucumber noodles. Do so by slicing the cucumber in half width-wise and spiralize each half. Alternatively, you can use a julienne peeler to create long noodles.
- Place cucumber noodles in a strainer set over the sink. Toss with ¼ tsp sea salt and let sit for 10 minutes. The salt helps the cucumber “sweat” out extra moisture. Remove excess liquid from cucumber by squeezing noodles with your hand.
- Toss cucumber noodles and remaining ingredients in a bowl. Top with thinly sliced skirt steak and serve.