Bright, citrusy Green Grape tomatoes are worth seeking out for this salad because their flavor plays into the hot, sour, salty, sweet combination in most Thai dishes. Although this variety is increasingly available, look for the assorted small heirloom cherry tomatoes sold in quart containers if you can't find Green Grapes.

Jeanne Thiel Kelley
Recipe by Cooking Light August 2008


Recipe Summary test

5 servings


Ingredient Checklist


Instructions Checklist
  • To prepare dressing, combine the first 7 ingredients in a bowl, stirring well, and set aside.

  • To prepare salad, combine 3 tablespoons brown sugar and next 4 ingredients (through garlic) in a large zip-top plastic bag. Add steak to bag; seal. Marinate in refrigerator 4 to 6 hours, turning bag occasionally.

  • Prepare grill.

  • Remove steak from bag, and discard marinade. Place steak on grill rack coated with cooking spray; grill 7 minutes on each side or until desired degree of doneness. Let steak stand 10 minutes; cut steak diagonally across grain into thin slices.

  • Combine lettuce and remaining ingredients in a large bowl. Add dressing; toss gently to coat. Arrange about 1 1/2 cups lettuce mixture on each of 5 plates; top each serving with about 3 ounces steak.

Nutrition Facts

275 calories; calories from fat 33%; fat 10.2g; saturated fat 3.6g; mono fat 4.1g; poly fat 1.1g; protein 26.1g; carbohydrates 19.9g; fiber 2.6g; cholesterol 43mg; iron 3mg; sodium 884mg; calcium 65mg.