By Juanita Franco
Preheat a grill pan over medium-high heat. Season the flank steak with salt and black pepper on both sides.
Grill the flank steak for about 6-7 minutes on each side or until it reaches your desired level of doneness. Remove from the heat and let it rest for at least 10 minutes before slicing thinly against the grain.
While the steak is resting, prepare the salad. Slice the cucumber into thin rounds, halve the cherry tomatoes, and thinly slice the red onion. Place them in a large bowl with the mixed salad greens.
In a small bowl, mix the lime juice and fish sauce with 1 tablespoon of olive oil. Adjust the seasoning with salt and pepper to taste.
Chop the mint and cilantro roughly, and add them to the bowl with the salad.
Slice the rested steak thinly against the grain. Add the steak slices to the salad.
Drizzle the lime-fish sauce dressing over the salad and toss gently to combine everything well.
Serve the Thai beef salad over a bed of cooked jasmine rice, and sprinkle with crushed peanuts before serving.
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This Thai Salad Main Dish Gluten-Free recipe is ready in 40 minutes and features lean flank steak, mixed salad greens, cucumber and other delicious ingredients. Contains 550 calories total.
Preheat a grill pan over medium-high heat. Season the flank steak with salt and black pepper on both sides.
Grill the flank steak for about 6-7 minutes on each side or until it reaches your desired level of doneness. Remove from the heat and let it rest for at least 10 minutes before slicing thinly against the grain.
While the steak is resting, prepare the salad. Slice the cucumber into thin rounds, halve the cherry tomatoes, and thinly slice the red onion. Place them in a large bowl with the mixed salad greens.
In a small bowl, mix the lime juice and fish sauce with 1 tablespoon of olive oil. Adjust the seasoning with salt and pepper to taste.
Chop the mint and cilantro roughly, and add them to the bowl with the salad.
Slice the rested steak thinly against the grain. Add the steak slices to the salad.
Drizzle the lime-fish sauce dressing over the salad and toss gently to combine everything well.
Serve the Thai beef salad over a bed of cooked jasmine rice, and sprinkle with crushed peanuts before serving.
Calories per Serving: 550
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