Thai Steak Salad Recipe
Thai food is popular in our household. So my husband and I developed this fresh, fuss-free alternative to a meat and potatoes dinner. The spicy sweet dressing is incredible!—Radelle Knappenberger, Oviedo, FL
Prep: 20 min.
Cook: 15 min.
Yield: 2 Servings
Ingredients
1 tablespoon lime juice
1 tablespoon reduced-sodium soy sauce
1 tablespoon honey
1 teaspoon balsamic vinegar
1/4 teaspoon hot pepper sauce
1 small garlic clove, minced
Dash salt
2 tablespoons olive oil, divided
1 boneless beef top loin steak (8 ounces)
4 cups torn romaine
2 tablespoons salted peanuts
2 tablespoons fresh basil leaves, chopped
Directions
For dressing, in a small bowl, combine the lime juice, soy sauce, honey, vinegar, pepper sauce, garlic and salt. Whisk in 1 tablespoon oil; set aside.
In a large skillet over medium heat, cook steak in remaining oil for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Remove from the pan and let stand for 5 minutes.
Divide romaine between two plates. Slice beef; arrange over romaine. Sprinkle with peanuts and basil; drizzle with dressing. Yield: 2 servings.
Editor's Note: Top loin steak may be labeled as strip steak, Kansas City steak, New York strip steak, ambassador steak or boneless club steak in your region.
Nutritional Facts 1 serving equals 384 calories, 23 g fat (4 g saturated fat), 50 mg cholesterol, 636 mg sodium, 16 g carbohydrate, 3 g fiber, 29 g protein.
Originally published as Thai Steak Salad in Country Woman December/January 2010, p36
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