Thursday, August 18, 2011

Thai Steak Salad

I forget what food magazine this came from but it was really good.
  1. In a small bowl, whisk together lime juice[1/4cup], vegetable oil[1/4cup], fish sauce[1T], and sugar[1T], until the sugar dissolves.
  2. Season skirt steak[1pound] patted dry and cut into 4 pieces with coarse salt and ground pepper. In a skillet, heat 1 tablespoon oil over high. Cook steak 3-4 minutes on each side.
  3. Meanwhile, in a large bowl toss romaine lettuce [pre washed bag to save time], 1 medium cucumber cut into half moons, grape tomatoes [cut in half], roasted/salted peanuts [1/4 cup chopped]. Drizzle with dressing and toss again. Thinly slice steak and serve on salad.
You can also add fresh mint and 1 red chile thinly sliced. I didn't because I don't care for mint and I didn't see any chiles at the store. I did find out that Zephyrhills makes sparkling water now. It's way cheaper that S.Pellegrino and Perrier.

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