New This Month

Thai Steak Salad

For a quick, easy, and delicious meal, make this salad for supper in under 30 minutes.

  • Servings: 4

Photography: Marcus Nilsson

Source: Everyday Food

Ingredients

  • 1/4 cup fresh lime juice
  • 1/4 cup plus 1 tablespoon vegetable oil, divided
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 1 pound skirt steak, patted dry and cut into 4 pieces
  • Coarse salt and ground pepper
  • 1 medium head romaine lettuce, leaves torn into large pieces
  • 3 medium carrots, shaved into ribbons with a vegetable peeler
  • 1 medium cucumber, cut into 1/4-inch half-moons
  • 1 cup grape tomatoes, halved
  • 1/2 cup fresh mint leaves, torn if large
  • 1/4 cup roasted, salted peanuts, chopped
  • 1 red chile, thinly sliced

Directions

  1. In a small bowl, whisk together lime juice, 1/4 cup vegetable oil, fish sauce, and sugar until sugar dissolves; set aside.

  2. Season steak with salt and pepper. In a large, heavy skillet, heat 1 tablespoon oil over high. Cook steak, 3 to 4 minutes per side for medium, flipping once. Tent with foil on a cutting board. Let rest 5 minutes.

  3. Meanwhile, in a large bowl, toss together lettuce, carrots, cucumber, tomatoes, mint, peanuts, and chile. Drizzle with dressing and toss again. Thinly slice steak against the grain and serve on salad.

Reviews

Be the first to comment!