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Friday, March 30, 2018

Thai Beef Salad 2


No need to seek out an Asian market to make this wonderfully crisp and flavorful salad—all the ingredients are available at larger supermarkets. Serve in smaller portions for a first course.

PREP TIME: 15 minutes
TOTAL TIME: 25 minutes

1 boneless beef strip steak (1½ inches thick), about 10 oz
Kosher salt and freshly ground pepper

2 Tbsp fresh lime juice
1 Tbsp fish sauce or light soy sauce
2 tsp sugar
1 tsp seeded and minced Thai or red serrano chile

1 c thinly sliced radishes
1 small red onion, thinly sliced, rinsed and drained
1 med Kirby cucumber, unpeeled, thinly sliced
¼ c fresh mint leaves, coarsely chopped
10 LG basil leaves, slivered
4 c slivered romaine lettuce hearts (small inner leaves can be left whole), about 2 hearts

1. SEASON steak generously on both sides with salt and pepper. Grill or pan-fry in a lightly oiled skillet over medium-high heat, 4 to 5 minutes per side (steak is best rare to medium and still pink in the center). Set aside and keep warm. 
2. Whisk together dressing ingredients in a large bowl; remove 1 tablespoon and set aside. Add the salad ingredients and toss well with dressing. Arrange on a large platter. 
3. SLICE steak thinly crosswise against the grain; toss with reserved 1 tablespoon dressing. Arrange on top of the salad and serve immediately.

Nutrition (per serving) 151 cal, 18 g pro, 9 g carb, 3 g fiber, 4.9 g fat, 1.7 g sat fat, 341 mg sodium

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