Thai Steak Salad

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.

Yield: 6 servings

Ingredients

• Dressing:
• 1/3  cup  fresh lime juice (about 3 limes)
• 1 1/2  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
• 1/2  cup  loosely packed fresh cilantro leaves
• 1/2  cup  julienne-cut carrot
• 2  tablespoons  finely chopped unsalted, dry-roasted peanuts

Preparation

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.

Nutritional Information

Calories:

230 (40% from fat)

Fat:

10.3g (sat 4g,mono 4.2g,poly 0.9g)

Protein:

25.1g

Carbohydrate:

9.5g

Fiber:

2g

Cholesterol:

57mg

Iron:

3.3mg

Sodium:

327mg

Calcium:

68mg