Thai beef salad


Dinner tonight, February 16, 2017
OMG - Absolutely delicious , and very fulfilling , if you love spicy food this is for you !!
6 servings

  • ½ cup fresh lime juice
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons brown sugar
  • 2 tablespoons Thai fish sauce
  • 2 tablespoons chile paste with garlic
  • 2 garlic cloves, minced
  • 1 (1 1/2-pound) flank steak, trimmed
  • Cooking spray
  • 1 ½ cups vertically sliced red onion
  • 4 plum tomatoes, each cut into 6 wedges
  • 6 cups torn romaine lettuce
  • 1 ¼ cups thinly sliced English cucumber
  • 2 tablespoons chopped fresh mint

1) Prepare grill or broiler.

Combine first 6 ingredients, stirring until sugar dissolves; set half of lime mixture aside. Combine other half of lime mixture and steak in a large zip-top plastic bag; seal. Marinate in refrigerator 10 minutes, turning once. Remove steak from bag; discard marinade.

Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 3 minutes. Add tomatoes; sauté 2 minutes. Place onion mixture, lettuce, cucumber, and mint in a large bowl; toss gently to combine. Divide salad evenly among 6 plates. Top each serving with 3 ounces steak; drizzle each serving with 1 tablespoon reserved lime mixture.

Nutritional notes:
Calories per serving 219
Carbs per serving 12.3g

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