To get non-veggie-eating meat lovers to consume more greens, consider making this recipe. It's a flavorful steak salad that combines the best of both worlds. With its Thai style ingredients and structure, this salad is wildly delicious. The dressing is a mix of lime juice, fresh ginger, and chili paste and the salad is packed with fresh herbs and crunchy red cabbage. Thanks to MyRecipes.com [1] you can experiment with this scrumptious salad tonight. Get the recipe when you .
From Cooking Light [3]
Ingredients
Dressing:
1/3 cup fresh lime juice (about 3 limes)
1 1/2 tablespoons brown sugar
1 tablespoon grated peeled fresh ginger
1 tablespoon Thai fish sauce
1 to 2 teaspoons chile paste with garlic
Steak:
Cooking spray
1 (1 1/2-pound) flank steak, trimmed
1 tablespoon cracked black pepper
Salad:
3 cups trimmed watercress (about 2 bunches)
1 cup thinly sliced red cabbage
1 cup loosely packed fresh basil leaves
1 cup loosely packed fresh mint leaves
1/2 cup loosely packed fresh cilantro leaves
1/2 cup julienne-cut carrot
2 tablespoons finely chopped unsalted, dry-roasted peanuts
Get more recipes at MyRecipes.com [4]
Directions
- To prepare dressing, combine first 5 ingredients in a bowl; stir well with a whisk.
- To prepare steak, heat a large nonstick skillet or grill pan coated with cooking spray over medium-high heat. Rub both sides of steak with pepper.
- Add steak to pan; cook 6 minutes on each side or until desired degree of doneness.
- Remove from pan; place on a cutting board. Cover loosely with foil; let stand 5 minutes.
- Cut steak diagonally across grain into thin slices. Place steak in a bowl. Drizzle with half of dressing, and toss well.
- To prepare salad, combine watercress and next 5 ingredients (watercress through carrot) in a large bowl.
- Drizzle with remaining dressing, and toss well.
- Divide salad evenly among 6 plates; arrange steak evenly over salad. Sprinkle each serving with 1 teaspoon peanuts.
Serves 6.
Nutritional Information: CALORIES 230(40% from fat); FAT 10.3g (sat 4g,mono 4.2g,poly 0.9g); PROTEIN 25.1g; CHOLESTEROL 57mg; CALCIUM 68mg; SODIUM 327mg; FIBER 2g; IRON 3.3mg; CARBOHYDRATE 9.5g
Like the recipe above? Try out some of these other ones:
— Speedy Thai Suppers [5]
— Dinner Tonight Recipes in 45-Minutes or Less [6]
— How to Cook Thai from Cooking Light [7]
— Get More Salad Recipes [8]
Print recipe with images [8] | without images [8]