Thai-Style Steak Salad
- Preparing Time: 30 minutes
- Total Time: 40 minutes
- Served Person: 4
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- coarse salt and ground pepper
- 3 tablespoon vegetable oil
- 1/4 cup freshly squeezed lime juice
- 1/4 teaspoon red-pepper flakes (up to 1/2)
- 2 8-oz boneless rib-eye steaks
- 1/2 pound carrots (3 to 4 medium)
- 1 head romaine lettuce cut crosswise into 1-inch ribbons
- 1/2 cup fresh mint leaves
- 1 cup fresh bean sprouts (optional)
- 1/3 cup salted peanuts chopped (optional)
- Carbohydrate 27.7594845833333 g
- Cholesterol 77.112 mg
- Fat 41.8796619791666 g
- Fiber 8.55966652369747 g
- Protein 28.85388375 g
- Saturated Fat 12.1256873837031 g
- Serving Size 1 1 Serving (426g)
- Sodium 228.36075 mg
- Sugar 19.1998180596359 g
- Trans Fat 3.84800853954062 g
- Calories 585 calories
1. Make marinade: In a medium bowl or liquid measuring cup, whisk together lime juice, soy sauce, sugar, red-pepper flakes, and oil. Season steaks with salt and pepper; place in a baking dish. Pour 1/4 of marinade over steaks (reserve remaining marinade); turn steaks to coat. Let steaks marinate up to 30 minutes. 2. In a large skillet, cook steaks on medium-high heat, turning once, 2 to 3 minutes per side for medium-rare. Transfer to a cutting board; tent loosely with aluminum foil, and let rest, 5 to 10 minutes. Slice steaks across the grain into 1/4-inch-thick slices; halve slices crosswise. Transfer to a large bowl, and toss with reserved marinade. 3. With a vegetable peeler, cut carrots into long ribbons. Add to steak in bowl, along with lettuce and mint; toss to combine. Divide salad among four shallow bowls. Sprinkle with bean sprouts and peanuts, if desired.
