Thai Steak Salad

Thai Steak Salad
Photo by Becky Luigart-Stayner

Ingredients

  • 3 cups trimmed watercress (about 2 bunches)
  • ½ cup loosely packed fresh cilantro leaves
  • 1 tablespoon cracked black pepper
  • 1/3 cup fresh lime juice (about 3 limes)
  • ½ cup julienne-cut carrot
  • 1 cup loosely packed fresh mint leaves
  • ½ cup loosely packed fresh cilantro leaves
  • + 29 more ingredients
    • 1/3 cup fresh lime juice (about 3 limes)
    • 1 tablespoon Thai fish sauce
    • 1 to 2 teaspoons chile paste with garlic
    • Cooking spray
    • ½ cup julienne-cut carrot
    • 1 tablespoon grated peeled fresh ginger
    • 2 tablespoons finely chopped unsalted, dry-roasted peanuts
    • 2 tablespoons finely chopped unsalted, dry-roasted peanuts
    • 1 cup loosely packed fresh basil leaves
    • 1 ½ tablespoons brown sugar
    • 1 cup loosely packed fresh basil leaves
    • Steak:
    • Steak:
    • 1 cup thinly sliced red cabbage
    • Dressing:
    • Dressing:
    • 1 ½ tablespoons brown sugar
    • 3 cups trimmed watercress (about 2 bunches)
    • 1 tablespoon cracked black pepper
    • Salad:
    • 1 (1 1/2-pound) flank steak, trimmed
    • 1 cup loosely packed fresh mint leaves
    • 1 tablespoon grated peeled fresh ginger
    • 1 tablespoon Thai fish sauce
    • Salad:
    • 1 to 2 teaspoons chile paste with garlic
    • 1 (1 1/2-pound) flank steak, trimmed
    • Cooking spray
    • 1 cup thinly sliced red cabbage

To prepare dressing, combine first 5 ingredients in a bowl; stir well with a whisk. To prepare steak, heat a large nonstick skillet or grill pan coated with cooking spray over medium-high heat. Rub both sides of steak with pepper. Add steak to pan; cook 6 minutes on each side or until desired deg...

View full recipe at My Recipes

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