Summer steak salad

Total 15 min
Serves 4

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Ingredients

reserved flank steak, from Steak with Fresh Corn Polenta (recipe below)
2 tbsp
2 tbsp
2 tsp
2 tsp
1/4 tsp
1 head
Bibb lettuce, torn into pieces
2
carrots, grated
1 cup
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.

Nutrition

Calories 417, Protein 41 g, Carbohydrates 19 g, Fat 19 g, Fibre 3 g, Sodium 505 mg. Excellent source of Zinc

Chatelaine Quickies: Thai steak salad

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