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Thai Beef Salad

Thai Beef Salad
Photography: Becky-Stayner; Styling: Lydia DeGaris-Pursell
Yield

6 servings

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

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

Nutrition Information

  • 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

  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.

Cook's Notes

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.