Thai Steak Salad

Flank steak is widely available and easy to recognize by its long, flat shape and distinctive longitudinal grain. Cutting across the grain breaks up the muscle fibers for more tender slices.
6 servings

Ingredients

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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

Preparation

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.

Created date

August 2002

Nutritional Information

Calories 230
Caloriesfromfat 40 %
Fat 10.3 g
Satfat 4 g
Monofat 4.2 g
Polyfat 0.9 g
Protein 25.1 g
Carbohydrate 9.5 g
Fiber 2 g
Cholesterol 57 mg
Iron 3.3 mg
Sodium 327 mg
Calcium 68 mg