Thai Steak Salad

By khojnicki

Ingredients

• Dressing:
• 1/3 c fresh lime juice
• 1 1/2 tbsp brown sugar
• 1 tbsp grated peeled fresh ginger
• 1 tbsp fish sauce
• 1-2 tsp chile paste with garlic
• Steak:
• Cooking spray
• 1 1 1/2 lb flank steak, trimmed
• 1 tbsp black pepper
• Salad:
• 3 c trimmed watercress
• 1 c thinly sliced red cabbage
• 1 c loosely packed fresh basil leaves
• 1 c loosely packed fresh mint leaves
• 1/2 c loosely packed fresh cilantro leaves
• 1/2 c julienne cut carrot
• 2 tbsp finely chopped unsalted dry roasted peanuts

Details

Preparation time 31mins
Cooking time 31mins

Preparation

Step 1

To prepare dressing, combine the first 5 ingredients in a small bowl, and stir well with a whisk.

To prepare the steak, heat a large nonstick skillet or a grill pan coated with cooking spray over medium high heat. Rub both sides of steak with pepper. Add steak to pan; cook 6 minutes on each side or until desired degree of doneness. Remove from pan; place on a cutting board. Cover loosely with foil; let stand 5 mins. Cut steak diagonally across the grain into slices. Place steak in a bowl. Drizzle with half of the dressing. Toss well.

To prepare the salad, combine the watercress and next 5 ingredients in a large bowl. Drizzle with remaining dressing, toss well. Divide salad evenly among 6 plates; arrange steak evenly over salad. Sprinkle each serving with peanuts.