By Hairee Lee
The nước chấm (a Vietnamese dipping sauce) style dressing doesn’t smell so great but, oh boy, does it taste amazing! It’s full of good-for-you stuff like cucumber, cabbage, tomatoes, but tastes like it’s worth a thousand calories.
Thai Steak Salad with Basil and Mint
- 2 tablespoons sugar
- 2 tablespoons lime juice
- 1 to 2 tablespoons fish sauce
- 1 tablespoon water
- 1 teaspoon Thai chili paste
- 1 (1-pound) flank steak
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- Cooking spray
- 3 cups sliced romaine lettuce
- 1 cup diced cucumber
- 1 cup red bell pepper strips (about 1 medium)
- 3/4 cup thinly sliced red onion
- 1/2 cup sliced fresh basil
- 1/4 cup sliced fresh mint
- 12 cherry tomatoes, halved
- To prepare dressing, combine first 5 ingredients; set aside.
- To prepare salad, sprinkle both sides of steak with salt and black pepper.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat.
- Add steak; cook 8 minutes or until desired degree of doneness, turning after 4 minutes. Remove steak from pan; cover and set aside.
- Combine lettuce and remaining ingredients in a large bowl; drizzle with 3 tablespoons dressing.
- Arrange 1-1/4 cups salad on each of 4 plates. Cut steak diagonally across grain into thin slices.
- Divide steak evenly among salads; drizzle with remaining dressing.
Recipe adapted from my recipes.
Photographs by Nate Brescia.