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Thai Steak Salad
with red cabbage, carrots, and basil

Active: 30 min Total: 30 min
This salad is full of texture and color with cabbage, carrots, and romaine hearts. Basil and cilantro add fragrant herbal notes. And then tossed with a Thai-flavored dressing, you'll hardly remember that this is healthy. Vegetarians can sub their favorite meat substitute for steak
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Thai Steak Salad:
  • Flank or skirt steak - 1 1/4 lbs
  • Red cabbage - 1/2 head , sliced
  • Carrots - 1/2 lb , grated
  • Romaine hearts - 2 , chopped
  • Basil - 2 to 3 sprigs , sliced thinly
  • Cilantro - 1/4 bunch , chopped
  • Fish sauce - 3 Tbsp
  • Lime juice - 2 Tbsp
  • Brown sugar - 1 Tbsp
  • Cooking oil - 1/4 cup
  • Peanuts (opt) - 1/4 cup , crushed

Nutrition Facts

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Prep

  1. Steak - If you made last night's meal, nothing to do! Otherwise, season and tenderize with salt and pepper
  2. Cabbage / Carrots / Romaine hearts / Basil / Cilantro - Prep as directed

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Make

  1. If you made last night's meal, just warm up steak in an oven heated to 200F (93C) degrees for about 10 to 15 minutes. Otherwise, position top rack ~6 inches (15 cm) from broiler and preheat broiler. Place steak on a foil lined sheet pan and broil on each side for ~3 minutes for medium-rare, ~4 minutes for medium, and ~5 minutes for well-done. When steak is done, take out of oven and let rest
  2. Make dressing by whisking together fish sauce, lime juice, brown sugar, and 1/4 cup (59 ml) cooking oil
  3. Toss salad ingredients with dressing. Season to taste with salt. Add chopped peanuts if using
  4. Slice steak and top salad with protein

Nutrition Facts

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Increase your nutrition smarts


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