Thai Steak Salad
Edit this recipeSavor the explosion of Thai flavors in this zesty steak salad with crisp veggies, aromatic herbs, and a tangy peanut dressing.
Ingredients
- 1 1/2 lbs Flank steak (sub skirt, hangar steaks, pork chops, chicken thighs)
- 6 oz Red Cabbage, sliced
- 6 oz medium Carrots, grated
- 1/4 cup fresh Cilantro, chopped
- 2 Romaine Hearts, sliced or chopped
- 2 to 3 fresh Basil sprigs, thinly sliced
- 3 tablespoons Fish Sauce
- 2 tablespoons Lime Juice
- 1 tablespoon Brown Sugar
- 6 tablespoons Cooking Oil
- 1/4 cup Roasted Peanuts, crushed
Instructions
- Steak - Season with salt and pepper and then tenderize with a fork. (Can be done up to 1 day ahead)
- Make dressing - Make dressing by whisking together fish sauce, lime juice, brown sugar, and cooking oil. (Can be done up to 5 days ahead)
- Position top rack ~6 inches (15 cm) from broiler and preheat broiler.
- Place steak on a foil lined sheet pan and broil on each side for ~3 minutes for medium-rare, ~4 minutes for medium, and ~5 minutes for well-done. When steak is done, take out of oven, cover with foil and let rest for at least 5 minutes before slicing.
- Slice steak against the grain.
- Toss dressing with cabbage, carrots, cilantro, romaine, and basil. Top with sliced steak and peanuts if using.