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If regular Italian--or Genovese--basil is all you can find, it'll work fine. However, it's worth searching out a few varieties, such as purple, Thai, or lemon basil. Using a mix of varieties improves the salad by adding visual interest and nuanced flavors. If you can't find hanger steak, substitute flank instead.

Julianna Grimes
Recipe by Cooking Light July 2012

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary test

hands-on:
16 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • Heat a large ovenproof stainless-steel skillet over medium-high heat. Add canola oil to pan; swirl to coat. Sprinkle both sides of steak evenly with salt and black pepper. Add steak to pan; sauté 5 minutes or until browned. Turn steak over. Bake at 425° for 8 minutes or until a thermometer inserted into thickest portion of steak registers 135° or until desired degree of doneness. Remove steak from pan; let stand 10 minutes. Slice across the grain.

  • Combine soy sauce and next 5 ingredients (through sambal), stirring well. Combine basil and remaining ingredients. Drizzle dressing mixture over basil mixture; toss gently. Divide salad mixture evenly among 4 plates; divide beef evenly among salads.

Chef'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.

Nutrition Facts

226 calories; fat 11.9g; saturated fat 2.5g; mono fat 5.5g; poly fat 2.7g; protein 17g; carbohydrates 14.6g; fiber 2g; cholesterol 22mg; iron 1.2mg; sodium 585mg; calcium 49mg.
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