Grilled Steak with Thai Summer Salad

By á-3145

A simple mixture of lime juice, fish sauce and soy sauce doubles as a marinade and salad dressing in this brightly flavored dish.

Per serving: 280 calories (110 from fat), 13g total fat, 5g saturated fat, 60mg cholesterol, 700mg sodium, 12g total carbohydrate (2g dietary fiber, 7g sugar), 29g protein

Ingredients

• 1/3 cup lime juice
• 3 T fish sauce
• 1 T reduced-sodium soy sauce
• 4 teaspoons sugar
• 1 shallot, finely chopped
• 1 or 2 Thai chiles, stemmed, seeded and finely chopped
• 2 pounds skirt steak or sirloin flap, cut in 2 pieces
• 4 cups thinly sliced baby bok choy
• 6 radishes, halved and thinly sliced
• 2 small cucumbers, peeled and thinly sliced
• 2 carrots, grated
• 1/2 cup lightly packed basil leaves, sliced
• 1/2 cup lightly packed mint leaves, sliced
• 1/2 cup lightly packed cilantro leaves, sliced

Preparation

Step 1

Whisk together lime juice, fish sauce, soy sauce, sugar, shallot and chiles. Place half of mixture (about 6 tablespoons) in a wide shallow dish and add steak. Cover and marinate, turning occasionally, at least 30 minutes. Chill remaining lime juice mixture separately to dress the salad.

Prepare a grill for high-heat cooking or preheat broiler. Remove steak from marinade; place on grill or broiler pan and cook until desired doneness, 3 to 4 minutes per side for medium-rare. Rest steak 10 minutes, then slice thinly against the grain.

Meanwhile, in a large bowl, combine bok choy, radishes, cucumbers, carrots, basil, mint and cilantro. Toss with reserved lime juice mixture. Spread salad over a large platter and arrange steak over salad.