Thai Steak Salad Recipe

By vealam

Ingredients

• 1 pound flank steak (about 3/4" in thickness)
• salt and pepper, to taste
• 1 ⁄4 cup fresh lime juice
• 2 teaspoons brown sugar
• 1 1/4 tablespoons low sodium soy sauce
• 2 teaspoons fish sauce
• 2 teaspoons minced fresh garlic
• 1 teaspoon Sriracha (or other hot chile sauce)
• 1 1⁄2 cups very thinly sliced cabbage or any salad greens
• 1 cup fresh bean sprouts
• 1/2 cup julienne-cut carrots
• 1 ⁄4 cup fresh mint leaves
• 1 ⁄4 cup fresh cilantro leaves
• 1 ⁄4 cup fresh basil leaves

Preparation

Step 1

1. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Season steak evenly with salt and pepper on both sides. Add steak to pan, cook 4 minutes on each side or until desired degree of doneness. Remove steak from pan; let stand 5 minutes. Cut steak diagonally across grain into thin slices.

2. In a small bowl, whisk together lime juice and next 5 ingredients (through Sriracha) for the dressing.

3. In a large bowl, combine cabbage and remaining ingredients. Add 6 tablespoons dressing to cabbage mixture; toss well. Toss steak in remaining 2 tablespoons dressing. Add steak to cabbage mixture; toss to combine.