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A fiery salad that combines many wonderful Thai flavors in one
crunchy dish.
Ingredients
Salad:
1 1/2 pounds (680g) flank steak
1/2 tsp (3g) salt
1/2 Tbsp (2g) freshly ground pepper
6 cups (340g) red leaf lettuce, torn into pieces
1 cucumber, peeled and sliced
1 tomato, cut into pieces
3 green onions, sliced diagonally
1/3 cup (10g) fresh mint leaves, chopped (optional)
Dressing:
1/3 cup (80mL) fresh lime juice
1/4 cup (9g) fresh cilantro leaves, chopped
2 Tbsp (20g) brown sugar
1 Tbsp (15mL) soy sauce, low sodium
1 Tbsp (15mL) water
1 Tbsp (15mL) fish sauce, bottled
4 cloves garlic, minced
1 serrano pepper, or red Thai pepper, seeded and minced
Directions
Preheat grill or broiler.
Prepare dressing: Combine all dressing ingredients in a jar or bowl;
mix well. Set aside.
Salt and pepper both sides of steak. Place steak on a grill rack or
broiler pan coated with vegetable oil spray. Cook 6 minutes on each side or until desired
degree of doneness. Let stand 5 minutes. Cut steak diagonally across the grain into thin
slices. Cut each slice into 2-inch pieces.
Prepare salad mixture (lettuce, cucumber, tomatoes green onion and mint
leaves).
Combine salad mixture, steak and dressing in a large bowl, tossing to
coat.
Note: Look for fish sauce in the Asian section of the supermarket.
Nutrition Facts
Calories: 253
Total Fat: 13g
% Calories from fat: 44%
Protein: 24g
Carbohydrate: 11g
Cholesterol: 58mg
Sodium: 370mg
Copyright © 2004 Healthnotes, Inc. All rights reserved.
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purposes only and was created by a team of U.S. registered dietitians and food experts.
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any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires March 2005.
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