Thai Steak Salad with Basil and Mint

Cooking Light
4 servings


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2 tablespoons sugar
2 tablespoons lime juice
1 to 2 tablespoons fish sauce
1 tablespoon water
1 teaspoon Thai chili paste
1 (1-pound) flank steak
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Cooking spray
3 cups sliced romaine lettuce
1 cup diced cucumber
1 cup red bell pepper strips (about 1 medium)
3/4 cup thinly sliced red onion
1/2 cup sliced fresh basil
1/4 cup sliced fresh mint
12 cherry tomatoes, halved


To prepare dressing, combine first 5 ingredients; set aside.

To prepare salad, sprinkle both sides of steak with salt and black 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.

Created date

July 2000

Nutritional Information

Calories 260
Caloriesfromfat 39 %
Fat 11.3 g
Satfat 4.7 g
Monofat 4.4 g
Polyfat 0.8 g
Protein 24.8 g
Carbohydrate 15.1 g
Fiber 2.5 g
Cholesterol 57 mg
Iron 3.6 mg
Sodium 524 mg
Calcium 44 mg