Thai Beef Salad

Photography: Becky-Stayner; Styling: Lydia DeGaris-Pursell

Budget-friendly flank steak paired with traditional Thai flavors gives you a filling salad for dinner that's less than 300 calories.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 219
  • Calories from fat: 35%
  • Fat: 8.6g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 24.1g
  • Carbohydrate: 12.3g
  • Fiber: 2.2g
  • Cholesterol: 54mg
  • Iron: 3.1mg
  • Sodium: 456mg
  • Calcium: 44mg

Ingredients

  • 1/2 cup fresh lime juice
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons brown sugar
  • 2 tablespoons Thai fish sauce
  • 2 tablespoons chile paste with garlic
  • 2 garlic cloves, minced
  • 1 (1 1/2-pound) flank steak, trimmed
  • Cooking spray
  • 1 1/2 cups vertically sliced red onion
  • 4 plum tomatoes, each cut into 6 wedges
  • 6 cups torn romaine lettuce
  • 1 1/4 cups thinly sliced English cucumber
  • 2 tablespoons chopped fresh mint

Preparation

  1. Prepare grill or broiler.
  2. Combine first 6 ingredients, stirring until sugar dissolves; set half of lime mixture aside. Combine other half of lime mixture and steak in a large zip-top plastic bag; seal. Marinate in refrigerator 10 minutes, turning once. Remove steak from bag; discard marinade.
  3. Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.
  4. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 3 minutes. Add tomatoes; sauté 2 minutes. Place onion mixture, lettuce, cucumber, and mint in a large bowl; toss gently to combine. Divide salad evenly among 6 plates. Top each serving with 3 ounces steak; drizzle each serving with 1 tablespoon reserved lime mixture.
Note:

The salad gets its heat from 2 tablespoons of chile paste. If you prefer milder food, use half. English cucumbers work well for quick meals because they're virtually seedless.

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