Spicy Thai Steak Salad
Spicy Thai Steak Salad is a salad that serves 5. One serving contains 566 calories, 36g of protein, and 35g of fat. For $5.48 per serving, this recipe covers 42% of your daily requirements of vitamins and minerals. This recipe from The Comfort of Cooking requires fish sauce, brown sugar, garlic cloves, and ginger. It is a good option if you're following a gluten free and dairy free diet. valentin day will be even more special with this recipe. 3763 people have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe is typical of Asian cuisine. All things considered, we decided this recipe deserves a spoonacular score of 100%. This score is great. Similar recipes are Thai Steak Salad with Sweet + Spicy Tahini Dressing and Sesame Chili-Lime Cashews, Spicy Thai Steak, and Thai Steak Salad.
Servings: 5
Ingredients:
Sliced avocado
2 Tablespoons brown sugar
1 cup julienned carrot
1 pint cherry tomatoes, halved*
2 Tablespoons chili garlic sauce
Dry roasted unsalted peanuts
1 English cucumber, halved and thinly sliced
2 Tablespoons fish sauce
1 (1 1/2-pound) flank steak, lightly scored crosswise
1/4 cup chopped fresh cilantro
2 garlic cloves, minced
1 Tablespoon freshly grated ginger
Green onions, sliced
1 teaspoon ground cumin
1/2 cup fresh lime juice
3 Tablespoons olive oil
1 red onion, thinly sliced
1 Tablespoon red wine vinegar
4 cups torn romaine lettuce
Toasted sesame seeds
Chopped fresh mint or fresh Thai basil
Equipment:
ziploc bags
bowl
frying pan
grill pan
broiler
grill
cutting board
aluminum foil
Cooking instruction summary:
Combine all marinade ingredients, except steak, in a large resealable plastic bag. Remove half of marinade mixture to a small bowl (this half will be used as the salad dressing). Add steak to plastic bag with marinade, toss to coat and seal. Marinate in refrigerator at least 10 minutes, up to 12 hours. Remove steak from bag and discard marinade.Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; saut 3 minutes. Add tomatoes, cucumber and carrot; saut 2 minutes. Place sauted vegetables and lettuce in a large bowl; toss gently to combine.Preheat your outdoor gas grill, grill pan or broiler. Coat your cooking surface with cooking spray.Cook steak 5 minutes on each side or until desired degree of doneness. Remove to a cutting board, tent loosely with foil, and let stand 5 minutes. Meanwhile, divide salad equally between 4 plates. Thinly slice steak across the grain, lay slices on top of salad, and drizzle with remaining marinade.Garnish with green onions, fresh mint, Thai basil, and/or roasted peanuts, if desired.Enjoy!
Step by step:
1. Combine all marinade ingredients, except steak, in a large resealable plastic bag.
2. Remove half of marinade mixture to a small bowl (this half will be used as the salad dressing).
3. Add steak to plastic bag with marinade, toss to coat and seal. Marinate in refrigerator at least 10 minutes, up to 12 hours.
4. Remove steak from bag and discard marinade.
5. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
6. Add onion; saut 3 minutes.
7. Add tomatoes, cucumber and carrot; saut 2 minutes.
8. Place sauted vegetables and lettuce in a large bowl; toss gently to combine.Preheat your outdoor gas grill, grill pan or broiler. Coat your cooking surface with cooking spray.Cook steak 5 minutes on each side or until desired degree of doneness.
9. Remove to a cutting board, tent loosely with foil, and let stand 5 minutes. Meanwhile, divide salad equally between 4 plates. Thinly slice steak across the grain, lay slices on top of salad, and drizzle with remaining marinade.
10. Garnish with green onions, fresh mint, Thai basil, and/or roasted peanuts, if desired.Enjoy!
Nutrition Information:
covered percent of daily need
