Thai Grilled Steak Salad with Rice Noodles

By Chef_Kate

Ingredients

• Marinade:
• 2 cloves garlic, minced
• 1/2 tablespoon (7.5 ml) Thai fish sauce
• 1/2 teaspoon (2.5 ml) dark sesame oil
• 1/4 packet sugar substitute
• 3/4 pound (360 g) flank steak
• Sauce:
• 1/4 cup (60 ml) water
• 3 cloves garlic, minced
• 2 tablespoons (30 ml) Thai fish sauce
• 2 tablespoons (30 ml) fresh lime juice
• 1/2 packet sugar substitute
• 1/8 teaspoon (.6 ml) crushed red pepper flakes or to taste
• 3 ounces (90 g) rice-stick noodles
• 1/2 English cucumber, 4 ounces (120 g), halved lengthwise and thinly sliced
• 4 cups (224 g) mixed greens, washed and crisped
• 1/4 cup (10 g) chopped fresh mint
• 1/2 cup (21 g) chopped fresh basil
• 1 tablespoon (15 ml) chopped dry-roasted peanuts

Details

Servings 4
Adapted from diabetic-recipes.com

Preparation

Step 1

Combine the ingredients for the marinade and place in a shallow bowl. Add the flank steak, cover, and marinate in the refrigerator for 4 hours, or over night, turning once.

Light the grill or preheat the broiler.

To make the sauce, place the water, garlic, fish sauce, lime juice, sugar substitute, and red pepper flakes in a food processor or blender. Pulse until well combined; set aside.

In a deep bowl, place the noodles. Cover with warm water and let soak for 10 minutes. Drain and then boil in fresh water to cover for 2 to 4 minutes, until cooked through. Drain, rinse under cold running water, and drain again. Set aside.

Remove the steak from the marinade. Score the meat in a cross-hatched pattern and grill until done, about 8 minutes per side for medium. Transfer steak to a carving board and let rest 10 minutes before slicing into very thin slices on a diagonal.

To assemble the salads, divide the greens, cucumber, and herbs between 4 dinner plates. Mound the noodles in the center of each plate and top with an equal portion of steak slices.

Garnish each serving with 1/4 of the chopped peanuts.

Per Serving: 251 calories (30% calories from fat), 21 g protein, 8 g total fat (3.2 g saturated fat), 23 g carbohydrate, 2 g dietary fiber, 44 mg cholesterol, 811 mg sodium*

Diabetic Exchanges: 2 1/2 lean protein, 1 carbohydrate (1 bread/starch), 1 vegetable