Rating: 4.5 stars
19 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 4
  • 4 star values: 2
  • 5 star values: 12

Budget-friendly flank steak paired with traditional Thai flavors gives you a filling salad for dinner that's less than 300 calories.

Recipe by Cooking Light September 2003

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
6 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill or broiler.

    Advertisement
  • Combine first 6 ingredients, stirring until sugar dissolves; set half of lime mixture aside. Combine other half of lime mixture and steak in a large zip-top plastic bag; seal. Marinate in refrigerator 10 minutes, turning once. Remove steak from bag; discard marinade.

  • Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.

  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 3 minutes. Add tomatoes; sauté 2 minutes. Place onion mixture, lettuce, cucumber, and mint in a large bowl; toss gently to combine. Divide salad evenly among 6 plates. Top each serving with 3 ounces steak; drizzle each serving with 1 tablespoon reserved lime mixture.

Chef's Notes

The salad gets its heat from 2 tablespoons of chile paste. If you prefer milder food, use half. English cucumbers work well for quick meals because they're virtually seedless.

Nutrition Facts

219 calories; calories from fat 35%; fat 8.6g; saturated fat 3.6g; mono fat 3.3g; poly fat 0.5g; protein 24.1g; carbohydrates 12.3g; fiber 2.2g; cholesterol 54mg; iron 3.1mg; sodium 456mg; calcium 44mg.
Advertisement
Advertisement