Home Recipes Thai Beef Salad

Thai Beef Salad

by Erika Nicole Kendall

1/2  cup  fresh lime juice
1/4  cup  chopped fresh cilantro
2  teaspoons  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 1/2  cups  vertically sliced red onion
4  plum tomatoes, each cut into 6 wedges
6  cups  torn romaine lettuce
1 1/4  cups  thinly sliced English cucumber
2  tablespoons  chopped fresh mint

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.

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