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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.

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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  • 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