Prep 30 mins
Cook 12 mins
The chili paste heats this salad up. If you prefer our salad milder, use half of amount given. This recipe was found in Cooking Light magazine. Cook's note: I added 2 tablespoons rice vinegar and more chopped cilantro and mint as well as offering crused red chili flakes at the table to spice it up a bit more.
- 1⁄2 cup fresh lime juice
- 1⁄4 cup chopped fresh cilantro
- 2 tablespoons brown sugar
- 2 tablespoons Thai fish sauce
- 2 tablespoons chili paste with garlic
- 2 garlic cloves, minced
- 1 (1 1/2 lb) flank steaks, trimmed
- cooking spray
- 1 1⁄2 cups vertically sliced red onions
- 4 plum tomatoes, each cut into 6 wedges
- 6 cups torn romaine lettuce
- 1 1⁄4 cups thinly sliced English cucumbers
- 2 tablespoons chopped of fresh mint
- Heat grill or broiler.
- Combine lime juice, fresh cilantro, brown sugar, Thai fish sauce, chili paste and garlic; stir until sugar dissolves.
- RESERVE half of this mixture for use later.
- Combine other half of lime mixture and steak in a large zip-loc bag.
- Seal and marinate in refrigerator for about 10 minutes, turning once.
- Remove steak from bag; DISCARD MARINADE.
- Place steak on grill rack or broiler pan coated with cooking 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.
- Combine tomatoes, onions, lettuce, cucumber and mint in large bowl; toss gently to combine.
- Divide salad evenly among 6 plates.
- Top each serving with about 3 ounces of steak, drizzle each serving with RESERVED lime mixture.
I made this as written, except I didn't use any lettuce, and it was great. Oops I almost forgot I added some fresh jalapeno slices to give it a little more kick. Great recipe.
Yum! This was so tasty and easy to make. I admit I used less lime juice than called for, and also threw in some basil. Thanks so much for sharing!