Recipe by Sharlene~W
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.
Top Review by Dave_in_CO
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.
- 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
Directions See How It's Made
- 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.