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A fiery salad that combines many wonderful Thai flavors in one
crunchy dish.
Preparation facts
Yield: 6 servings
Ingredients
Salad:
1 1/2 lbs (680g) flank steak
1/2 tsp (3g) salt
1/2 Tbs (2g) freshly ground pepper
6 cups (340g) red leaf lettuce, torn into pieces
1 cucumber, peeled and sliced
1 tomato, cut into pieces
3 green onions, sliced diagonally
1/3 cup (10g) fresh mint leaves, chopped (optional)
Dressing:
1/3 cup (80mL) fresh lime juice
1/4 cup (9g) fresh cilantro leaves, chopped
2 Tbs (20g) brown sugar
1 Tbs (15mL) soy sauce, low sodium
1 Tbs (15mL) water
1 Tbs (15mL) fish sauce, bottled
4 cloves garlic, minced
1 serrano pepper, or red Thai pepper, seeded and minced
Directions
Preheat grill or broiler.
Prepare dressing: Combine all dressing ingredients in a jar or bowl;
mix well. Set aside.
Salt and pepper both sides of steak. Place steak on a grill rack or
broiler pan coated with vegetable oil spray. Cook 6 minutes on each side or until desired
degree of doneness. Let stand 5 minutes. Cut steak diagonally across the grain into thin
slices. Cut each slice into 2-inch pieces.
Prepare salad mixture (lettuce, cucumber, tomatoes green onion and mint
leaves).
Combine salad mixture, steak and dressing in a large bowl, tossing to
coat.
Note: Look for fish sauce in the Asian section of the supermarket.
Nutrition facts
Serving Size 1 serving
Calories 256
Calories from Fat 115 (45%)
% Daily Value*
19%Total Fat 12g
26%Saturated
Fat 5.2g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 5g
20%Cholesterol 59mg
26%Sodium 618mg
21%Potassium 750mg
4%Total
Carbohydrate 12g
9%Dietary
Fiber 2.3g
Sugars 6g
Sugar Alcohols 0g
49%Protein 24g