Summer steak salad

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TOTAL TIME

15 min

Serves

4

Summer steak salad

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