Grilled Steak with Thai Summer Salad
Serves 6
Time 1 hr
A simple mixture of lime juice, fish sauce and soy sauce doubles as a marinade and salad dressing in this brightly flavored dish. Use more or fewer Thai chiles depending on your heat preference.
Special Diets:
Ingredients
- 1/3 cup lime juice
- 3 tablespoons fish sauce
- 1 tablespoon reduced-sodium soy sauce
- 4 teaspoons sugar
- 1 shallot, finely chopped
- 1 Thai chiles, stemmed, seeded and finely chopped
- 2 pounds skirt steak or sirloin flap, cut in 2 pieces
- 4 cups thinly sliced baby bok choy
- 6 radishes, halved and thinly sliced
- 2 small cucumbers, peeled and thinly sliced
- 2 carrots, grated
- 1/2 cup lightly packed fresh basil, sliced
- 1/2 cup lightly packed fresh mint, sliced
- 1/2 cup lightly packed fresh cilantro, sliced
Method
Whisk together lime juice, fish sauce, soy sauce, sugar, shallot and chiles.
Place half of mixture (about 6 tablespoons) in a wide shallow dish and add steak.
Cover and marinate, turning occasionally, at least 30 minutes.
Chill remaining lime juice mixture separately to dress the salad.
Prepare a grill for high-heat cooking or preheat broiler.
Remove steak from marinade; place on grill or broiler pan and cook until desired doneness, 3 to 4 minutes per side for medium-rare.
Rest steak 10 minutes, then slice thinly against the grain.
Meanwhile, in a large bowl, combine bok choy, radishes, cucumbers, carrots, basil, mint and cilantro.
Toss with reserved lime juice mixture.
Spread salad on a large platter and arrange steak over salad.
Nutritional Info:
Per serving: 280 calories (110 from fat), 13g total fat, 5g saturated fat, 60mg cholesterol, 700mg sodium, 12g carbohydrates (2g dietary fiber, 7g sugar), 29g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1/3 cup lime juice
- 3 tablespoons fish sauce
- 1 tablespoon reduced-sodium soy sauce
- 4 teaspoons sugar
- 1 shallot, finely chopped
- 1 Thai chiles, stemmed, seeded and finely chopped
- 2 pounds skirt steak or sirloin flap, cut in 2 pieces
- 4 cups thinly sliced baby bok choy
- 6 radishes, halved and thinly sliced
- 2 small cucumbers, peeled and thinly sliced
- 2 carrots, grated
- 1/2 cup lightly packed fresh basil, sliced
- 1/2 cup lightly packed fresh mint, sliced
- 1/2 cup lightly packed fresh cilantro, sliced