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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A simple mixture of lime juice, fish sauce and soy sauce doubles as a marinade and salad dressing in this brightly flavored dish. Ingredients:
1/3 cup lime juice |
3 tablespoons fish sauce |
1 tablespoon reduced-sodium soy sauce |
4 teaspoons sugar |
1 shallot, finely chopped |
1 or 2 thai chile's, stemmed, seeded and finely chopped |
2 pounds skirt steak or sirloin flap, cut in 2 pieces |
4 cups thinly sliced baby bok choy |
6 radishes, halved and thinly sliced |
2 small cucumbers, peeled and thinly sliced |
2 carrots, grated |
1/2 cup lightly packed basil leaves, sliced |
1/2 cup lightly packed mint leaves, sliced |
1/2 cup lightly packed cilantro leaves, sliced |
Directions:
1. Method
2. Whisk together lime juice, fish sauce, soy sauce, sugar, shallot and chiles. Place half of mixture (about 6 tablespoons) in a wide shallow dish and add steak. Cover and marinate, turning occasionally, at least 30 minutes. Chill remaining lime juice mixture separately to dress the salad.
3. Prepare a grill for high-heat cooking or preheat broiler. Remove steak from marinade; place on grill or broiler pan and cook until desired doneness, 3 to 4 minutes per side for medium-rare. Rest steak 10 minutes, then slice thinly against the grain.
4. Meanwhile, in a large bowl, combine bok choy, radishes, cucumbers, carrots, basil, mint and cilantro. Toss with reserved lime juice mixture. Spread salad over a large platter and arrange steak over salad.
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