Beef Salad With Asian Dressing
Published July 23, 2002
- Total Time
- 25 minutes plus 1 to 2 hours' marinating
- Rating
- Comments
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Ingredients
6 tablespoons lime juice
3 tablespoons nam pla (Asian fish sauce)
¼ cup peanut oil
2 tablespoons sesame oil
1 small Thai chili, chopped (substitute habanero for more heat, serrano for less)
1 clove garlic, crushed with the side of a knife, then chopped
5 kaffir lime leaves (optional)
16 ounces skirt steak
10 ounces cleaned Boston or romaine lettuce
½ cup packed mint, coriander and basil leaves
Nutritional analysis per serving (4 servings)
12 grams carbs; 74 milligrams cholesterol; 464 calories; 17 grams monosaturated fat; 8 grams polyunsaturated fat; 9 grams saturated fat; 37 grams fat; 1 gram trans fat; 7 grams fiber; 1147 milligrams sodium; 26 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
For dressing, whisk together fish sauce, peanut oil, sesame oil, chili, garlic, lime leaves and 3 tablespoons of the lime juice. Lay steak in a shallow dish, and pour 6 tablespoons of the dressing over it. Marinate steak 1 to 2 hours, turning once.
- Step 2
Heat broiler or grill to medium high. Cook steak 7 to 10 minutes, turning once, until rare. Transfer to cutting board, and let rest.
- Step 3
Put lettuce and herbs in a large bowl. Add 3 tablespoons dressing (more if needed), and toss to coat.
- Step 4
Put salad on 4 plates. Thinly slice steak, and lay over salad. Sprinkle with remaining lime juice; serve.
Private Notes
Comments
Cut fish sauce
I added snap peas, and cut down on the fish sauce (it was really fishy as written). I have made this with both skirt steak and flank steak.
Add scallions, sugar snap, carrots to salad