Thai Steak Salad

Becky Luigart-Stayner; Lydia DeGaris-Pursell
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
Member Ratings and Reviews
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This recipe was the most interesting to try. I would class it as exotic as it has flavors normally unknown to my palette. The flank steak was very good, but if you haven't ate watercress before, it is a new experience. It did not rate a 5 for me, but try it once.08/04/09
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I made the dressing and steak as directed. Very easy and quick. Served with edamame on the side. The spice and flavor was full, but lime overpowered the dish. Needed something else to round this out - probably oil, but of course that would change the calorie/fat content. I used spinach instead of watercress since I had it on hand and the salad flavors were great, but again overpowered by the dressing. I might try to work with the dressing - less lime juice, maybe add a teaspoon of oil and rice wine vinegar. Even beef broth or chicken broth might work.03/16/09




