Thai Steak Salad

Another delicious recipe from Cooking Light. You can substitute grilled chicken or lamb.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1  flank steak, trimmed (1 1/2 pounds)
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄4 teaspoon kosher salt
• 1⁄4 cup fresh lime juice
• 1  tablespoon brown sugar
• 2  tablespoons low sodium soy sauce
• 1  tablespoon fish sauce
• 2  teaspoons fresh garlic, minced
• 1  teaspoon sriracha sauce
• 1 1⁄2 cups red cabbage, thinly sliced
• 1 1⁄4 cups fresh bean sprouts
• 3⁄4 cup carrot, julienned
• 1⁄3 cup fresh mint leaves
• 1⁄3 cup fresh cilantro leaves
• 1⁄3 cup fresh basil leaf

Directions

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 cabbbage mixture; toss well. Toss steak in remaining 2 tablespoons juice mixture. Add steak to cabbage mixture; toss to combine.