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Thai Steak Salad - Cooking with Tami
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Thai Steak Salad

This is a super quick recipe that my whole family devoured, even my skeptical picky eater tried this and then asked for more!
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Servings: 4
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 1 2lb. flank steak
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon salt
  • ¼ teaspoon fresh lime juice
  • 1 Tablespoon light brown sugar
  • 2 Tablespoons soy sauce
  • 1 clove garlic minced
  • 1 teaspoon Sriracha hot chile sauce
  • ½ head red cabbage thinly sliced
  • ½ head romaine lettuce roughly torn
  • ¾ cup julienne-cut carrots
  • ⅓ cup fresh cilantro leaves chopped
  • ⅓ cup fresh basil leaves chopped

Method
 

  1. Preheat grill.  Salt and pepper both sides of the flank steak and drizzle olive oil on both sides.      
  2. Cook steak over medium heat for 8 minutes, flip steak and cook for another 6 minutes.  Let it rest for 5 minutes before slicing.
  3. Combine lime juice, brown sugar, soy sauce, garlic and chile sauce blending well with a whisk.
  4. Combine cabbage and remaining ingredients in a large bowl.  Add 6 Tablespoons of juice mixture and mix well.
  5. Add 2 Tablespoons to the sliced steak and add to the salad.  Toss all ingredients together.

Notes

 Recipe adapted from Cooking Light Magazine.