Thai Steak Salad with Basil and Mint

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 260
  • Calories from fat: 39%
  • Fat: 11.3g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 0.8g
  • Protein: 24.8g
  • Carbohydrate: 15.1g
  • Fiber: 2.5g
  • Cholesterol: 57mg
  • Iron: 3.6mg
  • Sodium: 524mg
  • Calcium: 44mg


  • 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


  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.
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