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Related recipes: Asian, Beef, Chile Peppers, Citrus, Cucumbers, Dairy-Free, Easy, Egg-Free, Garlic, Herbs, Lettuce, Main Courses, Onions, Salads, Summer, Tomatoes, Wheat-Free
Ingredients
Salad:
1 1/2 pounds (680g) flank steak
1/2 tsp (3g) salt
1/2 Tbsp (2g) freshly ground pepper
6 cups (340g) red leaf lettuce, torn into pieces
1 cucumber, peeled and sliced
1 tomato, cut into pieces
3 green onions, sliced diagonally
1/3 cup (10g) fresh mint leaves, chopped (optional)
Dressing:
1/3 cup (80mL) fresh lime juice
1/4 cup (9g) fresh cilantro leaves, chopped
2 Tbsp (20g) brown sugar
1 Tbsp (15mL) soya sauce, low sodium
1 Tbsp (15mL) water
1 Tbsp (15mL) fish sauce, bottled
4 cloves garlic, minced
1 serrano pepper, or red Thai pepper, seeded and minced
Directions
Preheat grill or broiler.
Prepare dressing: Combine all dressing ingredients in a jar or bowl; mix well. Set aside.
Salt and pepper both sides of steak. Place steak on a grill rack or broiler pan coated with vegetable oil spray. Cook 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across the grain into thin slices. Cut each slice into 2-inch pieces.
Prepare salad mixture (lettuce, cucumber, tomatoes green onion and mint leaves).
Combine salad mixture, steak and dressing in a large bowl, tossing to coat.
