Home/Recipes/Grilled Steak with Thai Summer Salad

Grilled Steak with Thai Summer Salad

Name: Grilled Steak with Thai Summer Salad
Total time: 1 h
Yield: Serves 6
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 sirloin flap or skirt steak, 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

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:

Dairy-Free

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 sirloin flap or skirt steak, 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

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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 sirloin flap or skirt steak, 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

Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.