Seared steak absorbs a spicy Thai-style marinade of lime juice, cilantro, mint, fish sauce and lemongrass before landing on a crisp bed of lettuce, cucumber and cherry tomatoes in this six-serving salad. The recipe calls for a three-hour refrigerated rest after grilling, making the total time 225 minutes despite only 15 minutes of cooking.
The marinade combines 1 cup lime juice, 1 cup chopped fresh cilantro, 1 cup chopped fresh mint leaves, 1/2 cup white sugar, 1/3 cup fish sauce, 2 chopped green onions, 1 stalk of smashed lemongrass cut into 1-inch pieces, and 1 tablespoon sweet chili sauce. The instructions note the flavor can be adjusted with additional sugar or fish sauce before the steak is added.
A 1.5-pound steak fillet, about 1 inch thick, is grilled over high heat for 4 to 6 minutes per side. An instant-read thermometer inserted into the center should register 140 degrees F (60 degrees C), which the recipe describes as hot and slightly pink in the center.
Marinating and Assembling the Salad
After grilling, the steak is sliced into thin strips on a chopping board and added to the herb mixture along with its juices. The bowl is covered and refrigerated for at least 3 hours. To serve, lettuce goes into a salad bowl, cucumber is arranged on top, and the steak and all of the herb mixture are poured over. Cherry tomatoes are scattered on top and fresh cilantro leaves are used as garnish.
Each serving contains 211 calories, 5 grams of fat, 27 grams of carbohydrates and 16 grams of protein, according to the provided nutrition facts. The recipe yields 6 servings and lists a prep time of 30 minutes.
Editorial Notes