Budget-friendly flank steak paired with traditional Thai flavors gives you a filling salad for dinner that's less than 300 calories.
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
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
How to Make It
Prepare grill or broiler.
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.
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.
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.
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.
Even my picky teen liked this. I marinated the meat for 4 hours before grilling. I didn't toss everything together with the dressing because I wanted the lettuce to be crisp for leftovers tomorrow. Some thinly shredded carrots would be nice. Teen wanted some chopped peanuts on top. Just the right amount of heat for us. Will definitely make again.
I like this recipe. I've made this twice and both times my family liked this dish. There are a lot of flavors and aromas going on in this dish and the first bite is a delight. This is something I will probably make every 2 or 3 months. I added rice noodles to this dish to make the dish more filling and the salad dressing mixed with the rice noodles is really good.
All great ingredients so will have to try this; however, the first sentence of "budget friendly flank steak" is pretty inaccurate. Flank Steak has not been 'budget friendly' for years-at least in the Seattle/Everett area-unless you consider $5.99 for the "value pack" (3 lbs. or more) 'budget friendly'.
This is a regular meal at my house. I follow it pretty much except for I add Housin instead of brown sugar because my boyfriend says he doesn't like brown sugar. Also I add siracha hot sauce to give it more of a kick. I serve it with jasmine rice. Delicious and a quick and easy meal.
Not that great. First of all the meat needs to marinate a lot longer. I recommend arranging the components on a plate rather than tossing them. The warm tomatoes and onions cooled right down when added to the lettuce. Needs a lot more cilantro too. The dressing was good. Probably won't make this again.
I did the recipe except I cooked the beef as a stir fry with broccoli flowerettes and red onion then served the whole mess over rice. Adding the reserved sauce over the top was WONDERFUL. Rave reviews from my family.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!