Thai Steak Salad Recipe
Thinly sliced, perfectly seared steak tops a Thai salad of crunchy cabbage, fresh bean sprouts and fragrant basil and mint herbs. Follow this recipe and dinner can be ready in 20 minutes!
- 1 pound flank steak about 3/4" in thickness
- salt and pepper to taste
- 1/4 cup fresh lime juice
- 2 teaspoons brown sugar
- 1 1/4 tablespoons low sodium soy sauce
- 2 teaspoons fish sauce
- 2 teaspoons minced fresh garlic
- 1 teaspoon Sriracha or other hot chile sauce
- 1 1/2 cups very thinly sliced cabbage or any salad greens
- 1 cup fresh bean sprouts
- 1/2 cup julienne-cut carrots
- 1/4 cup fresh mint leaves
- 1/4 fresh cilantro leaves
- 1/4 fresh basil leaves
Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Season steak evenly with salt and pepper on both sides. Add steak to pan, cook 4 minutes on each side or until desired degree of doneness. Remove steak from pan; let stand 5 minutes. Cut steak diagonally across grain into thin slices.
In a small bowl, whisk together lime juice and next 5 ingredients (through Sriracha) for the dressing.
In a large bowl, combine cabbage and remaining ingredients. Add 6 tablespoons dressing to cabbage mixture; toss well. Toss steak in remaining 2 tablespoons dressing. Add steak to cabbage mixture; toss to combine.
Recipe adapted from The Great Cook by James Briscione. Reprinted with permission. (c) 2015 Time Home Entertainment, Inc. Photo by Helene Dujardin
Make sure you cut the steak ACROSS the grain - here are detailed instructions on how.
Calories: 60kcalCarbohydrates: 3gProtein: 8gFat: 2gSaturated Fat: 1gCholesterol: 21mgSodium: 156mgPotassium: 174mgFiber: 1gSugar: 2gVitamin A: 867IUVitamin C: 6mgCalcium: 16mgIron: 1mg