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Thai Steak Salad

Photo: Johnny Autry
Yield Serves 6 (serving size: 3 ounces steak and 2/3 cup salad)
Lots of veggies and herbs pack flavorful Thai Steak Salad. It's quick to prepare and would also be delicious with grilled chicken or lamb.

Ingredients

  • Cooking spray
  • 1 (1 1/2-pound) flank steak, trimmed
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 1/4 cup fresh lime juice
  • 1 tablespoon brown sugar
  • 2 tablespoons lower-sodium soy sauce
  • 1 tablespoon fish sauce
  • 2 teaspoons minced fresh garlic
  • 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
  • 1 1/2 cups thinly sliced red cabbage
  • 1 1/4 cups fresh bean sprouts
  • 3/4 cup julienne-cut carrots
  • 1/3 cup fresh mint leaves
  • 1/3 cup fresh cilantro leaves
  • 1/3 cup fresh basil leaves

Nutrition Information

  • calories 198
  • fat 6.5 g
  • satfat 2.4 g
  • monofat 2.2 g
  • polyfat 0.3 g
  • protein 26.3 g
  • carbohydrate 8.4 g
  • fiber 1.5 g
  • cholesterol 37 mg
  • iron 2.4 mg
  • sodium 498 mg
  • calcium 57 mg

How to Make It

  1. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle steak evenly with pepper and salt. Add steak to pan; cook 6 minutes each side or until desired degree of doneness. Remove steak from pan; let stand 5 minutes. Cut steak diagonally across grain into thin slices.

  2. Combine juice and next 5 ingredients (through Sriracha) in a small bowl; stir with a whisk.

  3. Combine cabbage and remaining ingredients in a medium bowl. Add 6 tablespoons juice mixture to cabbage mixture; toss well. Toss steak in remaining 2 tablespoons juice mixture. Add steak to cabbage mixture; toss to combine.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.