SKIRT STEAK PAD THAI

STEAK INGREDIENTS

ILB Grass-fed Skirt Steak

½ Cup Coconut Aminos

2 Tablespoons Lime Juice

1 ½ Teaspoon Himalayan Pink Salt

½ Teaspoon Garlic Powder

1 Cup Avocado Oil

PAD THAI NOODLE INGREDIENTS

8 oz Rice Noodles, Brown Rice

2 Tablespoons Avocado Oil

2 Cups Broccoli Florets

1 Cup Carrots Sliced

1 Cup Mushrooms

2 Garlic Cloves, Minced

½ cup Peas, Frozen, Thawed

1 Handful of Cilantro Chopped

PAD THAI SAUCE INGREDIENTS

1/3 cup Coconut Aminos

1/3 cup Coconut Sugar

1 Tablespoon Lime Juice

1 Tablespoon Sriracha

3 Tablespoons Peanut Butter

1. Make the steak marinade.  In a small mixing bowl add the marinade ingredients, and marinate the steak for 24 hours. 
2. In a medium sized mixing bowl make the pad thai sauce.  Combine all of the ingredients and whisk well.  Set aside. 
3. Prep the noodle ingredients with the exception of the noodles.
4. Add the avocado oil and veggies with the exception of the peas and cilantro to a large skillet.  Sauté over medium low heat.
5. Boil the noodles in a large soup pot according to the package instructions.
6. Drain the water from the noodles and add them back to the soup pot.
7. Preheat grill on high heat, roughly 550°.
8. Place the steak on the grill for 4 minutes, flipping only once, then grill for an additional 3 minutes on the other side for a medium rare steak.
9. Adjust cooking time based on personal preference.
10. Set aside for 10 minutes to let the steak collect its juices and continue cooking. Do not cover.
11. Thinly slice the steak.
12. Add the veggies, cilantro, and the sauce to the noodles. Mix well until evenly coated.
13. Plate the noodles, and top with the sliced steak and remaining cilantro.
14. ENJOY!