May 17, 2012
Thai Steak Salad
1 (1 1/2-pound) flank steak, trimmed
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1/4 cup fresh lime juice
1 tablespoon brown sugar
2 tablespoons lower-sodium soy sauce
1 tablespoon fish sauce
2 teaspoons minced fresh garlic
1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
1 1/2 cups thinly sliced red cabbage
1 1/4 cups fresh bean sprouts
3/4 cup julienne-cut carrots
1/3 cup fresh mint leaves
1/3 cup fresh cilantro leaves
1/3 cup fresh basil leaves
1. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle steak evenly with pepper and salt. Add steak to pan; cook 6 minutes each side or until desired degree of doneness. Remove steak from pan; let stand 5 minutes. Cut steak diagonally across grain into thin slices.
2. Combine juice and next 5 ingredients (through Sriracha) in a small bowl; stir with a whisk.
3. Combine cabbage and remaining ingredients in a medium bowl. Add 6 tablespoons juice mixture to cabbage mixture; toss well. Toss steak in remaining 2 tablespoons juice mixture. Add steak to cabbage mixture; toss to combine.
Amount per serving
Saturated fat: 2.4g
Monounsaturated fat: 2.2g
Polyunsaturated fat: 0.3g
Posted by Lisa at May 17, 2012 2:37 PM
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