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Prep Time: 30 Minutes Cook Time: 12 Minutes |
Ready In: 42 Minutes Servings: 6 |
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The chili paste heats this salad up. If you prefer our salad milder, use half of amount given. This recipe was found in Cooking Light magazine. Cook's note: I added 2 tablespoons rice vinegar and more chopped cilantro and mint as well as offering crused red chili flakes at the table to spice it up a bit more. Ingredients:
1/2 cup fresh lime juice |
1/4 cup chopped fresh cilantro |
2 tablespoons brown sugar |
2 tablespoons thai fish sauce |
2 tablespoons chili paste with garlic |
2 garlic cloves, minced |
1 (1 1/2 lb) flank steaks, trimmed |
cooking spray |
1 1/2 cups vertically sliced red onions |
4 plum tomatoes, each cut into 6 wedges |
6 cups torn romaine lettuce |
1 1/4 cups thinly sliced english cucumbers |
2 tablespoons chopped fresh mint |
Directions:
1. Heat grill or broiler.
2. Combine lime juice, fresh cilantro, brown sugar, Thai fish sauce, chili paste and garlic; stir until sugar dissolves.
3. RESERVE half of this mixture for use later.
4. Combine other half of lime mixture and steak in a large zip-loc bag.
5. Seal and marinate in refrigerator for about 10 minutes, turning once.
6. Remove steak from bag; DISCARD MARINADE.
7. Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness.
8. Let stand 5 minutes.
9. Cut steak diagonally across the grain into thin slices.
10. Combine tomatoes, onions, lettuce, cucumber and mint in large bowl; toss gently to combine.
11. Divide salad evenly among 6 plates.
12. Top each serving with about 3 ounces of steak, drizzle each serving with RESERVED lime mixture.
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