Thai Steak Salad

I had a long day at work today. It was one of those days where you’re pulled in so many directions that it feels like you can’t get anything finished. Sometimes, I think I can’t wait to retire. The thought of being able to stay home and relax, spend my days cooking and blogging, seems like such a distant fantasy. An easy dinner was in order. And what could be easier than a salad?

I had some steak in the fridge so decided to make a Thai Steak Salad for dinner tonight. The dressing for this recipe has no oil in it so if you use a lean cut of meat, the dish is virtually fat free. The lime juice adds such a bright, refreshing flavor. You can make the salad spicier by increasing the Sriracha in the dressing or omit the Sriracha entirely if you prefer. This light, delicious salad is the perfect ending to a long day.

THAI STEAK SALAD

For the Steak:

• 1½ lbs. flank steak or sirloin steak
• kosher salt, to taste
• ground black pepper, to taste

1. Grill steak until medium or to desired degree of doneness.
2. Remove from heat and season with salt and pepper on both sides.
3. Cover with foil and let stand for 10 minutes or so.
4. Slice steak across the grain into thin slices.

For the Dressing:

• ¼ cup fresh lime juice
• 2 tablespoons brown sugar
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon fish sauce
• 2 teaspoons minced fresh garlic
• 1 teaspoon Sriracha sauce

1. In a small bowl, stir together the lime juice, brown sugar, soy sauce, fish sauce, garlic, and Sriracha until well combined.
2. The dressing can be made up to a day in advance and stored in the refrigerator.

For the Salad:

• 2 cups lettuce torn into bite-size pieces
• 1¼ cups fresh bean sprouts
• ¾ cup julienned carrots
• ⅓ cup fresh mint leaves, roughly chopped
• ⅓ cup fresh cilantro leaves, roughly chopped
• ⅓ cup fresh basil leaves, roughly chopped

1. In a large salad bowl, lightly toss the salad ingredients together.
2. Add the dressing and toss again to combine.
3. Place a little salad on a plate, top with some sliced steak, and serve.

NOTE:  You could also toss the steak, salad, and dressing all together in a big bowl if you like, but I think that plating the salad and topping it with some slices of steak makes for prettier-looking servings.

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