Thai Steak Salad with Spicy Peanut Dressing
Ingredients
The salad
-
1.5
lb.
flank steak
-
to taste
salt & pepper
-
3
cups
diced romaine lettuce
-
2
cups
thinly sliced napa cabbage
-
1
red pepper, julienne
-
1
mango, thinly sliced
-
¼
cup
sliced red onion
-
1
cup
julienne cucumber
-
½
cup
julienne carrots
-
1
tablespoon
diced fresh mint
Spicy Peanut Dressing
-
¼
cup
canola oil
-
2
tablespoons
rice wine vinegar
-
1
tablespoon
peanut butter
-
2
teaspoons
soy sauce
-
1
teaspoon
diced fresh mint
-
1
teaspoon
minced fresh ginger
-
½
teaspoon
sriracha
-
1
clove
garlic, minced
-
juice of one
lime
-
to taste
salt and pepper
Instructions
- Preheat the grill to medium-high heat.
- In a small bowl, mix rice wine vinegar, peanut butter, soy sauce, fresh mint, fresh ginger, sriracha, garlic, lime juice, salt, and pepper.
- Slowly whisk in canola oil until thickened, then set aside.
- In a large bowl, combine romaine lettuce, napa cabbage, red pepper, mango, red onion, cucumber, carrot, and fresh mint. Toss and set aside.
- Season both sides of the flank steak with salt and pepper, then place it on the grill.
- Grill each side of the steak for 4-5 minutes.
- Remove the steak from the grill and let it sit for 2-3 minutes to allow juices to settle.
- Thinly slice the steak and place it in the salad bowl, then top with spicy peanut dressing and serve.
Nutrition Facts (estimated)
Servings
4-6
Calories
376
Total fat
18g
Total carbohydrates
18g
Total protein
35g
Sodium
338mg
Cholesterol
56mg
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