THAI STEAK SALAD RECIPE RECIPES

AUTHENTIC THAI STEAK SALAD RECIPE | ALLRECIPES

Authentic Thai Steak Salad Recipe | Allrecipes image

An authentic Thai recipe. It was given to me by a family friend who was born in Thailand, but raised in the US when her parents immigrated.

Provided by toripf

Categories Salad Beef and Pork Salad Recipes Beef Salad Recipes

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 13

Ingredients

½ teaspoon ground black pepper
¼ teaspoon kosher salt
1 (1 1/2-pound) flank steak
¼ cup fresh lime juice
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon fish sauce
2 teaspoons minced garlic
1 teaspoon chile-garlic sauce (such as Sriracha®)
2 heads romaine lettuce
? cup fresh mint leaves
? cup fresh cilantro leaves
? cup fresh Thai basil leaves

Steps:

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Sprinkle pepper and salt onto flank steak.
Cook steak on preheated grill until desired doneness is reached, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
Whisk lime juice, soy sauce, brown sugar, fish sauce, garlic, and chile-garlic sauce together in a bowl.
Mix romaine lettuce, mint, cilantro, and basil together in a bowl; spoon about 6 tablespoons lime juice mixture over romaine mixture. Toss to coat.
Cut steak into strips and place strips into remaining lime juice mixture; let sit for steak to marinate, 1 to 2 minutes. Place steak on romaine mixture.

Nutrition Facts : Calories 132.4 calories, CarbohydrateContent 8 g, CholesterolContent 26.9 mg, FatContent 4.5 g, FiberContent 2.6 g, ProteinContent 15.7 g, SaturatedFatContent 1.7 g, SodiumContent 639.5 mg, SugarContent 3.9 g

THAI STEAK SALAD RECIPE | MYRECIPES

Thai Steak Salad Recipe | MyRecipes image

Flank steak is widely available and easy to recognize by its long, flat shape and distinctive longitudinal grain. Cutting across the grain breaks up the muscle fibers for more tender slices.

Provided by MyRecipes

Yield 6 servings

Number Of Ingredients 18

Ingredients

Dressing:
? cup fresh lime juice (about 3 limes)
1?½ tablespoons brown sugar
1 tablespoon grated peeled fresh ginger
1 tablespoon Thai fish sauce
1 to 2 teaspoons chile paste with garlic
Steak:
Cooking spray
1 (1 1/2-pound) flank steak, trimmed
1 tablespoon cracked black pepper
Salad:
3 cups trimmed watercress (about 2 bunches)
1 cup thinly sliced red cabbage
1 cup loosely packed fresh basil leaves
1 cup loosely packed fresh mint leaves
½ cup loosely packed fresh cilantro leaves
½ cup julienne-cut carrot
2 tablespoons finely chopped unsalted, dry-roasted peanuts

Steps:

To prepare dressing, combine first 5 ingredients in a bowl; stir well with a whisk.
To prepare steak, heat a large nonstick skillet or 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 minutes. Cut steak diagonally across grain into thin slices. Place steak in a bowl. Drizzle with half of dressing, and toss well.
To prepare salad, combine watercress and next 5 ingredients (watercress through carrot) in a large bowl. Drizzle with remaining dressing, and toss well. Divide salad evenly among 6 plates; arrange steak evenly over salad. Sprinkle each serving with 1 teaspoon peanuts.

Nutrition Facts : Calories 230 calories, CarbohydrateContent 9.5 g, CholesterolContent 57 mg, FatContent 10.3 g, FiberContent 2 g, ProteinContent 25.1 g, SaturatedFatContent 4 g, SodiumContent 327 mg

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