Ingredients for Thai Steak Salad With Basil And Mint
- Sugar
- Fresh Lime Juice
- 2 tablespoons fish sauce (1 tablespoon if unfamiliar with fish sauce)
- Water
- Thai Chili Paste
- Flank Steak
- Salt
- Fresh Ground Black Pepper
- Cooking Spray
- Romaine Lettuce
- Cucumber
- Red Bell Pepper
- 1/4 cup thinly sliced red onion
- Fresh Basil
- Of Fresh Mint
- 1/2 cup cherry tomatoes (halved)
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How to Make Thai Steak Salad With Basil And Mint
- **Make the Dressing:** In a small bowl, whisk together 1/4 cup lime juice, 2 tablespoons fish sauce (1 tablespoon if unfamiliar with fish sauce), 1 tablespoon brown sugar, 1 teaspoon grated ginger, and 1/2 teaspoon red pepper flakes.
- **Prepare the Steak:** Pat 1 pound sirloin steak dry and season generously with salt and pepper.
- **Sear the Steak:** Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add the steak and cook for 4 minutes per side for medium-rare, or to your desired doneness. Remember to adjust cooking time based on the thickness of your steak.
- **Rest the Steak:** Remove the steak from the skillet, tent loosely with foil, and let it rest for 5-10 minutes before slicing.
- **Assemble the Salad:** In a large bowl, combine 5 cups mixed lettuce, 1/2 cup fresh basil leaves, 1/4 cup fresh mint leaves, 1/2 cup cherry tomatoes (halved), and 1/4 cup thinly sliced red onion.
- **Dress the Salad:** Drizzle 3 tablespoons of the dressing over the salad and toss gently to combine.
- **Slice and Serve:** Slice the rested steak thinly against the grain. Divide the salad among 4 plates, top with the sliced steak, and drizzle with the remaining dressing. Garnish with extra basil and mint if desired.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
46g
Fat
9g
Carbs
5g
