Steak Salad
Ingredients •
DRESSING:
• 1/3 cup fresh lime juice (about 3 limes)
• 1 1/2 tablespoons brown sugar
• 1 tablespoon grated peeled fresh ginger
• 1 tablespoon Thai fish sauce
• 1 to 2 teaspoons chile paste with garlic
• STEAK:
• Cooking spray
• 1 (1 1/2-pound) flank steak, trimmed
• 1 tablespoon cracked black pepper
• SALAD:
• 3 cups trimmed watercress (about 2 bunches)
• 1 cup thinly sliced red cabbage
• 1 cup loosely packed fresh basil leaves
• 1 cup loosely packed fresh mint leaves (just 1/4 cup would have been fine with me)
• 1/2 cup loosely packed fresh cilantro leaves
• 1/2 cup julienne-cut carrot
• 2 tablespoons finely chopped unsalted, dry-roasted peanuts
Preparation To prepare dressing, combine first 5 ingredients in a bowl; stir well with a whisk. To prepare steak, heat a large nonstick skillet or grill pan coated with cooking spray over medium-high heat. Rub both sides of steak with pepper. Add steak to pan; cook 6 minutes on each side or until desired degree of doneness. Remove from pan; place on a cutting board. Cover loosely with foil; let stand 5 minutes. Cut steak diagonally across grain into thin slices. Place steak in a bowl. Drizzle with half of dressing, and toss well. To prepare salad, combine watercress and next 5 ingredients (watercress through carrot) in a large bowl. Drizzle with remaining dressing, and toss well. Divide salad evenly among 6 plates; arrange steak evenly over salad. Sprinkle each serving with 1 teaspoon peanuts.
Contributed by Becki Cutler
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