Thai steak salad

3

PREP TIME

20 min

TOTAL TIME

35 min

Serves

4

Thai steak salad

Photo, Erik Putz.

Sometimes you just want a break from romaine. This crunchy satisfying salad packs plenty of colour and international flavour (and no lettuce).


Ingredients

  • 600 g flank steak
  • 1/2 tsp salt
  • 2 tsp canola oil
  • 1/4 cup lime juice
  • 4 tsp brown sugar
  • 2 tsp hot chili-garlic sauce
  • 2 tsp fish sauce
  • 2 large carrots , peeled
  • 3 mini cucumbers
  • 1 pint cherry tomatoes , halved
  • 2 mangoes , peeled, pitted and thinly sliced into strips
  • 1 shallot , thinly sliced
  • 2 cups coarsely chopped cilantro
  • 1/2 cup mint , (whole leaves)

Instructions

  • SPRINKLE steak with salt. Season with fresh pepper.
  • HEAT a large frying pan over medium-high. Add oil, then steak. Reduce heat to medium. Cook 6 to 7 min per side for medium-rare. Transfer to a cutting board and tent with foil.
  • WHISK lime juice with sugar, chili-garlic sauce and fish sauce in a large bowl until sugar dissolves.
  • PEEL long ribbons from carrots and cucumbers, turning after every 3 peels, into same bowl. Add tomatoes, mangoes and shallot. Toss until coated.
  • SLICE steak thinly against the grain. Divide among 4 plates. Top with salad, cilantro and mint. Kitchen note: Use a vegetable peeler to make long ribbons of carrots and cucumbers.

Chatelaine Quickies: Thai Steak Salad

Nutrition (per serving)

  • Calories
  • 427,
  • Protein
  • 36 g,
  • Carbohydrates
  • 39 g,
  • Fat
  • 15 g,
  • Fibre
  • 7 g,
  • Sodium
  • 713 mg.
  • Excellent source of
  • vitamin A
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