Dressing was outstanding, I will make it again. With the watercress and other herbs the "salad" is very light.
Thai Steak Salad
More From Cooking Light
- Calories: 230
- Calories from fat: 40%
- Fat: 10.3g
- Saturated fat: 4g
- Monounsaturated fat: 4.2g
- Polyunsaturated fat: 0.9g
- Protein: 25.1g
- Carbohydrate: 9.5g
- Fiber: 2g
- Cholesterol: 57mg
- Iron: 3.3mg
- Sodium: 327mg
- Calcium: 68mg
- 1/3 cup fresh lime juice (about 3 limes)
- 1 1/2 tablespoons brown sugar
- 1 tablespoon grated peeled fresh ginger
- 1 tablespoon Thai fish sauce
- 1 to 2 teaspoons chile paste with garlic
- Cooking spray
- 1 (1 1/2-pound) flank steak, trimmed
- 1 tablespoon cracked black pepper
- 3 cups trimmed watercress (about 2 bunches)
- 1 cup thinly sliced red cabbage
- 1 cup loosely packed fresh basil leaves
- 1 cup loosely packed fresh mint leaves
- 1/2 cup loosely packed fresh cilantro leaves
- 1/2 cup julienne-cut carrot
- 2 tablespoons finely chopped unsalted, dry-roasted peanuts
- To prepare dressing, combine first 5 ingredients in a bowl; stir well with a whisk.
- To prepare steak, heat a large nonstick skillet or grill pan coated with cooking spray over medium-high heat. Rub both sides of steak with pepper. Add steak to pan; cook 6 minutes on each side or until desired degree of doneness. Remove from pan; place on a cutting board. Cover loosely with foil; let stand 5 minutes. Cut steak diagonally across grain into thin slices. Place steak in a bowl. Drizzle with half of dressing, and toss well.
- To prepare salad, combine watercress and next 5 ingredients (watercress through carrot) in a large bowl. Drizzle with remaining dressing, and toss well. Divide salad evenly among 6 plates; arrange steak evenly over salad. Sprinkle each serving with 1 teaspoon peanuts.
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