Thai Steak Salad

By Pebbles-2

Ingredients

• 1 cup cilantro leaves
• 1/4 cup lime juice
• 2 tablespoons low-sodium soy sauce
• 1 1/2 tablespoons fish sauce
• 1 tablespoon sugar
• 2 garlic cloves, roughly chopped
• 1/4 teaspoon red pepper flakes
• 1 tablespoon canola oil
• 1 pound flank steak
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1 package (8.5 ounces) pre-cooked jasmine rice (such as Uncle Bens Ready Rice)
• 4 cups shredded napa cabbage
• 1 medium-size cucumber, peeled, seeded and cut into 1/4-inch-thick half-moons
• 4 scallions, thinly sliced
• 3 tablespoons chopped basil

Details

Servings 4
Preparation time 10mins
Cooking time 20mins
Adapted from familycircle.com

Preparation

Step 1

1. Pulse cilantro, lime juice, soy sauce, fish sauce, sugar, garlic and red pepper flakes in a blender until smooth; set aside.
2. Heat canola oil in a large nonstick skillet over medium-high heat. Sprinkle steak with salt and pepper. Place steak in skillet and cook 4 minutes. Flip and cook an additional 4 to 6 minutes or until internal temperature reaches 135 degrees F on an instant-read thermometer, for medium-rare. Allow to rest 5 minutes. Cut against the grain into 1/4-inch-thick slices.
3. Meanwhile, prepare rice according to package directions. Spoon rice onto a plate and let cool 5 minutes.
4. In a large serving bowl, combine rice, cabbage, cucumber, scallions and basil and drizzle with 6 tablespoons cilantro dressing; toss until combined. Top salad with sliced steak and drizzle with remaining dressing.