Summer steak salad
0
- Total Time15 mins
- Makes4 servings
Photo, Erik Putz.
Ingredients
reserved flank steak, from Steak with Fresh Corn Polenta (recipe below)
2 tbsp canola oil
2 tbsp lime juice
2 tsp honey
2 tsp sriracha
1/4 tsp salt
1 head Bibb lettuce, torn into pieces
2 carrots, grated
1 cup corn kernels
2 mini cucumbers, thinly sliced
1/2 cup chopped cilantro
Instructions
POSITION rack in top third of oven. Preheat boiler. Line a baking sheet with foil.
ARRANGE reserved steak (from Steak with Fresh Corn Polenta) on prepared sheet. Broil in top third of oven, flipping halfway through, until warm, 6 to 8 min.
WHISK oil, lime juice, honey, sriracha and salt in a large bowl until combined. Add lettuce, corn, cucumber and cilantro.
SLICE warm steak thinly against the grain, then toss with salad. Divide among 4 plates.
Chatelaine Quickies: Thai steak salad
Nutrition (per serving)
Calories 417, Protein 41g, Carbohydrates 19g, Fat 19g, Fibre 3g, Sodium 505mg.
Excellent source of Zinc.