Thai Steak Salad With Basil And Mint Recipes

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THAI STEAK SALAD WITH BASIL AND MINT



Thai Steak Salad With Basil and Mint image

From Cooking Light magazine. The recipe states that if you are unfamiliar with "fish sauce" - use the lesser amount indicated in the recipe.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

2 tablespoons sugar
2 tablespoons fresh lime juice
1 -2 tablespoon fish sauce
1 tablespoon water
1 teaspoon thai chili paste
1 flank steak (1-pound)
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
cooking spray
3 cups romaine lettuce, sliced
1 cup cucumber, diced
1 cup red bell pepper, strips
3/4 cup red onion, thinly sliced
1/2 cup fresh basil, sliced
1/4 cup of fresh mint, sliced
12 cherry tomatoes, halved

Steps:

  • To prepare dressing, combine first 5 ingredients; set aside. To prepare salad, sprinkle both sides of steak with salt and pepper. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add steak, cook 8 minutes or until desired degree of doneness, turning after 4 minutes. Remove steak from pan; cover and set aside. Combine lettuce and remaining ingredients in a large bowl; drizzle with 3 tablespoons dressing. arrange 1 1/4 cups salad on each of 4 plates. Cut steak diagonally across grain into thin slices. Divide steak evenly among salads; drizzle with remaining dressing.

Nutrition Facts : Calories 157.7, Fat 4.7, SaturatedFat 1.8, Cholesterol 34.3, Sodium 464.1, Carbohydrate 16.9, Fiber 3.3, Sugar 11.6, Protein 13.1

THAI STEAK SALAD



Thai Steak Salad image

Make and share this Thai Steak Salad recipe from Food.com.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

1 flank steak, trimmed (1 1/2 pounds)
1/2 teaspoon fresh ground black pepper
1/4 teaspoon kosher salt
1/4 cup fresh lime juice
1 tablespoon brown sugar
2 tablespoons low sodium soy sauce
1 tablespoon fish sauce
2 teaspoons fresh garlic, minced
1 teaspoon sriracha sauce
1 1/2 cups red cabbage, thinly sliced
1 1/4 cups fresh bean sprouts
3/4 cup carrot, julienned
1/3 cup fresh mint leaves
1/3 cup fresh cilantro leaves
1/3 cup fresh basil leaf

Steps:

  • Heat a large grill pan over medium-high heat. Coat pan with cooking spray. sprinkle steak evenly with pepper and salt. Add steak to pan; cook 6 minutes each side or until desired degree of doneness. Remove steak from pan; let stand 5 minutes. Cut steak diagonally across grain into thin slices.
  • Combine juice and next 5 ingredients (through Sriracha) in a small bowl; stir with a whisk.
  • Combine cabbage and remaining ingredients in a medium bowl. Add 6 tablespoons juice mixture to cabbbage mixture; toss well. Toss steak in remaining 2 tablespoons juice mixture. Add steak to cabbage mixture; toss to combine.

Nutrition Facts : Calories 92.9, Fat 3, SaturatedFat 1.2, Cholesterol 22.9, Sodium 547.4, Carbohydrate 8.5, Fiber 1.5, Sugar 5, Protein 8.9

AUTHENTIC THAI STEAK SALAD



Authentic Thai Steak Salad image

An authentic Thai recipe. It was given to me by a family friend who was born in Thailand, but raised in the US when her parents immigrated.

Provided by toripf

Categories     Salad     Beef and Pork Salad Recipes     Beef Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 13

½ teaspoon ground black pepper
¼ teaspoon kosher salt
1 (1 1/2-pound) flank steak
¼ cup fresh lime juice
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon fish sauce
2 teaspoons minced garlic
1 teaspoon chile-garlic sauce (such as Sriracha®)
2 heads romaine lettuce
⅓ cup fresh mint leaves
⅓ cup fresh cilantro leaves
⅓ cup fresh Thai basil leaves

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Sprinkle pepper and salt onto flank steak.
  • Cook steak on preheated grill until desired doneness is reached, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
  • Whisk lime juice, soy sauce, brown sugar, fish sauce, garlic, and chile-garlic sauce together in a bowl.
  • Mix romaine lettuce, mint, cilantro, and basil together in a bowl; spoon about 6 tablespoons lime juice mixture over romaine mixture. Toss to coat.
  • Cut steak into strips and place strips into remaining lime juice mixture; let sit for steak to marinate, 1 to 2 minutes. Place steak on romaine mixture.

Nutrition Facts : Calories 132.4 calories, Carbohydrate 8 g, Cholesterol 26.9 mg, Fat 4.5 g, Fiber 2.6 g, Protein 15.7 g, SaturatedFat 1.7 g, Sodium 639.5 mg, Sugar 3.9 g

STEAK SALAD WITH FISH SAUCE AND MINT



Steak Salad With Fish Sauce and Mint image

This salad, with Southeast Asian flair, takes mere minutes to make, even with cooking the beef. Its base is mesclun and a handful of flavorful, mild herbs, like parsley or mint. Because steak doesn't need any seasoning, cooking it takes only 10 minutes. You could substitute chicken, pork or shrimp. The vinaigrette that accompanies this salad is light but assertive, based not on olive oil but on a neutral-flavored oil like canola. I use relatively little oil, as its job is only to help the remaining dressing ingredients coat the greens. To this I add rice vinegar or lime juice, both of which are high in flavor but low in acidity. The vinaigrette is rounded off with mustard, shallots, and nam pla (Thai fish sauce) or soy sauce.

Provided by Mark Bittman

Categories     easy, quick, weekday, times classics, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 to 1 1/2 pounds thick sirloin, rib-eye or other boneless steak
6 to 8 cups mesclun greens
1 cup mint leaves
1/4 cup neutral oil, like canola
1/4 cup rice vinegar or lime juice
1 teaspoon mustard, optional
1 chopped shallot, about 1 tablespoon
2 tablespoons nam pla, or 1 tablespoon soy sauce mixed with 1 tablespoon water
1/4 teaspoon or more freshly ground black pepper

Steps:

  • If you're grilling, start a charcoal fire or preheat a gas grill. Grill steak about 4 minutes a side for medium rare. (If you're cooking inside, preheat oven to its maximum, 450 to 500 degrees. Heat ovenproof skillet on stove over high heat until it smokes. Place steak in skillet, and transfer to oven. Roast about 4 minutes a side for medium rare.)
  • Meanwhile, wash greens and toss with mint. Whisk or blend remaining ingredients together, taste, and adjust seasoning.
  • Let steak rest for a minute before slicing, and then place it atop greens, with its juices. Dress with vinaigrette, and serve.

Nutrition Facts : @context http, Calories 461, UnsaturatedFat 22 grams, Carbohydrate 7 grams, Fat 34 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 9 grams, Sodium 538 milligrams, Sugar 2 grams, TransFat 0 grams

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