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.
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
How to Make It
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.
Combine juice and next 5 ingredients (through Sriracha) in a small bowl; stir with a whisk.
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.
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.
I am so glad that I found this again. It was in one of the Cooking Light Magazines a few years ago. My boys ask me to make it at least twice a month. I do make extra sauce and serve the salad over rice. This is also good leftovers if we have any.