Thai Beef Salad
The steak for a Thai salad is often marinated before it's broiled and that's a shame, because most of those flavorings burn off and turn to naught. For the best taste, first sear the steak, then let it sit overnight in the marinade before tossing it with the greens.Yield: 4 servings, 2 cups each
Active Time: 45
Total Time: 45
- 1 pound sirloin steak, trimmed of visible fat
- 1 tablespoon reduced-sodium soy sauce
- 1/2 teaspoon freshly ground pepper
- 2 scallions, cut into 1-inch pieces
- Zest of 1 lime
- 3 tablespoons lime juice
- 1 1/2 tablespoons fish sauce
- 1/2 teaspoon sugar
- 1/4 teaspoon crushed red pepper
- 4 cups torn frisée, or curly endive
- 2 cups torn red leaf lettuce
- 2 tablespoons chopped fresh mint
- 2 tablespoons untoasted sesame oil, or canola oil
- Position rack in upper third of oven; preheat broiler. Rub steak all over with soy sauce and black pepper. Place on a baking sheet; broil, turning once, 14 to 16 minutes for medium-rare to medium, respectively. Let rest on a cutting board for 5 minutes.
- Meanwhile, mix scallions, lime zest and juice, fish sauce, sugar and crushed red pepper in a shallow dish. Slice the steak into thin strips against the grain and cut each strip into bite-size pieces. Add the steak to the marinade, along with any accumulated juices; toss well, cover, and refrigerate overnight.
- Place frisée (or endive), lettuce and mint in a salad bowl. Add the steak and marinade, drizzle with oil, gently toss, and serve.
Nutrition Per Serving
|fat||12 g (3 g sat, 5 g mono)|
Nutrition Bonus Vitamin A (50% daily value), Folate (24% dv).
Carbohydrate Serving 1/2
Exchanges 1 1/2 vegetable, 3 lean meat, 1/2 fat
From EatingWell April/May 2005