Ingredients
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
- Honey - 1/2 Tbsp
- EVOO, macadamia nut or avocado oil - 1/4 cup
Prep
- Steak - If you made last night's meal, nothing to do! Otherwise, season and tenderize with salt and pepper
- Cabbage / Carrots / Romaine hearts / Basil / Cilantro - Prep as directed
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Make
- 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
- Make dressing by whisking together fish sauce, lime juice, honey, and 1/4 cup (59 ml) oil
- Toss salad ingredients with dressing. Season to taste with salt
- Slice steak and top salad with protein
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