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Thai Beef Salad

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Source: © EatingWell Magazine

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Active Time:  45 Minutes
Total Time:  45 Minutes
Yield:  4 servings, 2 cups each

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.

RECIPE INGREDIENTS

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

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DIRECTIONS

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008

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Steak Salads

Nutrition Facts per Serving
Yield: Yield: 4 servings, 2 cups each

Calories:

230

Fat. Total:

12g

Protein:

24g

Carbohydrates, Total:

Fat, Saturated:

Fiber:

Cholesterol:

42mg

Sodium:

455mg

% Cal. from Fat:

47%

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