I have been trying to eat less grains (rice, pasta, bread) for meals lately, and that kinda means you have to get creative. My husband gets tired of hearing we are having meat and vegetables for dinner, or for him worse yet, SALAD! But, I had found a recipe for a Thai salad using lots of great, fresh ingredients that I thought might be something we would like, and it is definitely a keeper. I never use a recipe exactly as it comes, so i'm going to give you my adapted version, but you can find the original recipe here. I put in my recipe and have calculated the nutrition content. For a huge serving of this salad plus 4 oz steak, dinner comes in around 275 calories! I will put all the nutrition info at the end, along with the recipe as I made it.
This recipe would taste great with chicken, turkey, salmon or lamb! If there is a vegetable you don't like, swap it out for one you do like!
Here is the walk through on the Recipe, ENJOY!
First, make the marinade/dressing, so some can go over the beef prior to cooking, and you can then chop veggies while the meat is cooking and not make this twice. The amounts listed below are for one bowl, you are making two, so you need double the ingredients listed!
Combine: (Now, this is the recipe for EACH bowl, and you are making two bowls of it, one to go on the meat as marinade, and one on the salad as dressing, so make two bowls at the same time, using the amounts listed in each bowl, make sense??)
3 Tbsp Lime juice - I had key limes, it took about 2-3
1 Tbsp Rice Vinegar (Find it by the other Vinegars)
1 Tbsp Splenda Brown Sugar (or regular if you don't have/don't like Splenda)
2 Tbsp lower sodium Soy Sauce
1 Tbsp Fish Sauce (find in the Ethnic aisle at any grocery store)
2 tsp Sriracha (or 1 for less heat - again find in the Ethnic Aisle, you have to add this to your cooking staples!)
2 tsp fresh minced Garlic (have you ever bought pre-minced? Huge time saver!)
Combined Sauce - Looks like this:
Now, take your flank steak (between 1 - 1.5 lbs) and cover with one of the bowls of dressings you just made. The meat will be amazing with all the extra flavor!
I let mine sit with the marinade on it for about half an hour, you can do longer or shorter depending on the time you have available. Store your second bowl of dressing in the refrigerator until you are ready to toss the salad.
Flank steak cooks best on a hot grill. You want to turn it over after about 4-7 minutes depending on your desired degree of done-ness. I like mine medium, and it only cooked for about 5 minutes on each side. This isn't one that works well well-done because it becomes kind of tough. After it comes off the grill, wrap it in foil and let it sit for about 10 minutes.
Now for the Salad - Combine:
4 Cups Chopped Cabbage (Green or Red or a combo of both!)
2 cups chopped peppers (I used the sweet mini peppers, or you can use bell peppers, again, ANY color!)
To easily chop the baby ones, first, cut the top off, slice in half, removing seeds, and then slice each half as thin as you would like.
2 cups cucumber slices - I like to cut each end off, slice the length of the cucumber in half, and then slice down for little half moon shapes.
1/3 cup of Mint - stems removed, chopped
1/3 cup Cilantro - stems removed, chopped (you could substitute basil, lemon grass, or any other herbs you like/have on hand!)
TIP - To store fresh herbs, wrap in a damp paper towel and stick in a plastic bag. They do better out of the crisper drawer.
Mix all veggies in a big bowl
Toss with your second bowl of dressing
Slice flank steak against the grain to get nice, melt in your mouth pieces
Separate the salad into four bowls, just over 2 cups per bowl, and tops with 3-4 oz of sliced steak.
Nutrition (using 4 oz of flank steak per person, 4 servings) - 275 calories, Carbohydrate - 16 grams, Protein - 27 grams, Fat - 9 grams
Thai Steak Salad (jenna's version)
1-1.5 lb Flank Steak
6 tbsp Lime Juice (separated)
2 tbsp Rice Vinegar (separated)
2 tbsp Splenda Brown Sugar (Separated)
4 Tbsp Lower Sodium Soy Sauce (Separated)
2 Tbsp Fish Sauce (Separated)
4 tsp Sriracha (Separated)
4 tsp Minced Garlic (Separated)
4 cups Chopped Cabbage
2 cups Chopped Peppers
2 cups Chopped Cucumber
1/3 cup Chopped Mint
1/3 cup Chopped Cilantro
Let me know what you think about this recipe in the comments section, what would you add/change? If you like the blog, become a follower on the right hand side! Thanks, and have a great Monday!
Hope you got your daily dose :) ~Jenna