Thai Steak Salad With Basil and Mint
From Cooking Light magazine. The recipe states that if you are unfamiliar with "fish sauce" - use the lesser amount indicated in the recipe.
- Ready In:
- 2 tablespoons sugar
- 2 tablespoons fresh lime juice
- 1 -2 tablespoon fish sauce
- 1 tablespoon water
- 1 teaspoon thai chili paste
- 1 flank steak (1-pound)
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon fresh ground black pepper
- cooking spray
- 3 cups romaine lettuce, sliced
- 1 cup cucumber, diced
- 1 cup red bell pepper, strips
- 3⁄4 cup red onion, thinly sliced
- 1⁄2 cup fresh basil, sliced
- 1⁄4 cup of fresh mint, sliced
- 12 cherry tomatoes, halved
- To prepare dressing, combine first 5 ingredients; set aside. To prepare salad, sprinkle both sides of steak with salt and pepper. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add steak, cook 8 minutes or until desired degree of doneness, turning after 4 minutes. Remove steak from pan; cover and set aside. Combine lettuce and remaining ingredients in a large bowl; drizzle with 3 tablespoons dressing. arrange 1 1/4 cups salad on each of 4 plates. Cut steak diagonally across grain into thin slices. Divide steak evenly among salads; drizzle with remaining dressing.
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I made just the salad portion of this recipe, but I served it with a steak! I made it as written, but added a little more lime and a little more chile paste. Turns out I had a little pool of dressing in the bottom of my bowl. Oops! No matter, I had a little of the salad left over and I am going to make some bulgur or wheat berries and mix it all up.