Thai Beef Salad
- 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
- calories 219
- caloriesfromfat 35 %
- fat 8.6 g
- satfat 3.6 g
- monofat 3.3 g
- polyfat 0.5 g
- protein 24.1 g
- carbohydrate 12.3 g
- fiber 2.2 g
- cholesterol 54 mg
- iron 3.1 mg
- sodium 456 mg
- calcium 44 mg
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.