Thai steak salad
4
- Prep Time20 mins
- Total Time35 mins
- Makes4 servings
Photo, Erik Putz.
Sometimes you just want a break from romaine. This crunchy satisfying salad packs plenty of colour and international flavour (and no lettuce).
Ingredients
600 g flank steak
1/2 tsp salt
2 tsp canola oil
1/4 cup lime juice
4 tsp brown sugar
2 tsp hot chili-garlic sauce
2 tsp fish sauce
2 large carrots, peeled
3 mini cucumbers
1 pint cherry tomatoes, halved
2 mangoes, peeled, pitted and thinly sliced into strips
1 shallot, thinly sliced
2 cups coarsely chopped cilantro
1/2 cup mint, (whole leaves)
Instructions
SPRINKLE steak with salt. Season with fresh pepper.
HEAT a large frying pan over medium-high. Add oil, then steak. Reduce heat to medium. Cook 6 to 7 min per side for medium-rare. Transfer to a cutting board and tent with foil.
WHISK lime juice with sugar, chili-garlic sauce and fish sauce in a large bowl until sugar dissolves.
PEEL long ribbons from carrots and cucumbers, turning after every 3 peels, into same bowl. Add tomatoes, mangoes and shallot. Toss until coated.
SLICE steak thinly against the grain. Divide among 4 plates. Top with salad, cilantro and mint. Kitchen note: Use a vegetable peeler to make long ribbons of carrots and cucumbers.
Chatelaine Quickies: Thai Steak Salad
Nutrition (per serving)
Calories 427, Protein 36g, Carbohydrates 39g, Fat 15g, Fibre 7g, Sodium 713mg.
Excellent source of vitamin A.