Thai Steak Salad

4.0 7
4 stars
(7)
Becky Luigart-Stayner; Lydia DeGaris-Pursell
Recipe from Cooking Light

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.

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

Preparation

  1. To prepare dressing, combine first 5 ingredients in a bowl; stir well with a whisk.
  2. 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.
  3. 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.

Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.


June 2013

Also featured in: Cooking Light, August 2002

Nutritional Information

  • Calories: 230
  • Calories from fat: 40%
  • Fat: 10.3g
  • Saturated fat: 4g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 0.9g
  • Protein: 25.1g
  • Carbohydrate: 9.5g
  • Fiber: 2g
  • Cholesterol: 57mg
  • Iron: 3.3mg
  • Sodium: 327mg
  • Calcium: 68mg