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Fiery Thai Beef Salad
Dressing:
1/3 cup fresh lime juice
1/4 cup chopped fresh cilantro
2 Tbsp. brown sugar
1 Tbsp. water
1 Tbsp. Thai fish sauce
5 garlic cloves, minced
2 Thai, hot red, or serrano chiles, seeded and minced |
Salad:
1 (1 pound) flank steak
1/4 tsp. salt
1/8 tsp. black pepper
Cooking spray
6 cups torn romaine lettuce
1 3/4 cups quartered cherry tomatoes
1 cup thinly sliced red onion, separated into rings
1/4 cup coarsely chopped fresh mint
2 Tbsp. sliced peeled fresh lemon grass |
To prepare dressing, combine first 7 ingredients in a
bowl; stir well with a whisk. Prepare grill or broiler. Sprinkle both sides
of steak with salt and pepper. Place steak on a grill rack or broiler pan
coated with cooking spray, and cook 6 minutes on each side or until desired
degree of doneness. Let stand 10 minutes. Cut steak diagonally across grain
into thin slices; cut each slice into 2 inch pieces.
Combine steak, lettuce, and remaining ingredients in
a large bowl; add dressing, tossing to coat.
Yield: 4 servings (serving size: 2 cups).
CALORIES 265 (38% from fat); FAT 11.3g (sat 4.7g, mono
4.3g, poly 0.6g); PROTEIN 25.5g; CARB 16g; FIBER 3g; CHOL 57 mg; IRON 4.1
mg; SODIUM 572 mg; CALC 65 mg
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