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Thai Steak Salad with Basil and Mint

Yield 4 servings

Ingredients

  • Dressing:
  • 2 tablespoons sugar
  • 2 tablespoons lime juice
  • 1 to 2 tablespoons fish sauce
  • 1 tablespoon water
  • 1 teaspoon Thai chili paste
  • salad:
  • 1 (1-pound) flank steak
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • Cooking spray
  • 3 cups sliced romaine lettuce
  • 1 cup diced cucumber
  • 1 cup red bell pepper strips (about 1 medium)
  • 3/4 cup thinly sliced red onion
  • 1/2 cup sliced fresh basil
  • 1/4 cup sliced fresh mint
  • 12 cherry tomatoes, halved

Nutrition Information

  • calories 260
  • caloriesfromfat 39 %
  • fat 11.3 g
  • satfat 4.7 g
  • monofat 4.4 g
  • polyfat 0.8 g
  • protein 24.8 g
  • carbohydrate 15.1 g
  • fiber 2.5 g
  • cholesterol 57 mg
  • iron 3.6 mg
  • sodium 524 mg
  • calcium 44 mg

How to Make It

  1. To prepare dressing, combine first 5 ingredients; set aside.

  2. To prepare salad, sprinkle both sides of steak with salt and black pepper. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add steak; cook 8 minutes or until desired degree of doneness, turning after 4 minutes. Remove steak from pan; cover and set aside. Combine lettuce and remaining ingredients in a large bowl; drizzle with 3 tablespoons dressing. Arrange 1 1/4 cups salad on each of 4 plates. Cut steak diagonally across grain into thin slices. Divide steak evenly among salads; drizzle with remaining dressing.