Thai Beef Salad

Marinating this steak has two benefits: It makes the meat extra tender and flavorful, and the juices from the steak give depth to the dressing. An essential ingredient is fish sauce, which can be found in Asian groceries and some supermarkets. While it looks like light-colored soy sauce, it has a pronounced fishy aroma. But don’t let your nose fool you; the delicate taste is incomparable.

6 oz. boneless beef top sirloin steak (1/2 inch thick)
2 tablespoons lime juice
2 tablespoons fish sauce
1 1/2 tablespoons peanut oil
1 1/2 teaspoons sugar
1/8 to 1/4 teaspoon crushed red pepper
2 cups baby spinach, watercress or mixed salad greens
4 radishes, thinly sliced
1/2 cucumber, thinly sliced
1/4 cup coarsely chopped fresh mint
1/4 cup coarsely chopped fresh cilantro
1/4 cup thinly sliced halved sweet onion

1. Heat grill. Oil grill grate. Place steak on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals; cover grill. Grill 4 minutes for medium-rare or until of desired doneness, turning once. Let stand 10 minutes; thinly slice across grain.

2. In large bowl, stir together lime juice, fish sauce, oil, sugar and crushed red pepper. Add sliced steak; stir to coat. Refrigerate up to 20 minutes, turning occasionally.

3. Add spinach, radishes, cucumber, mint, cilantro and onion to steak mixture; toss gently to coat.

2 (3-cup) servings

PER SERVING: 235 calories, 13 g total fat (2.5 g saturated fat), 19.5 g protein, 10 g carbohydrate, 45 mg cholesterol, 595 mg sodium, 2 g fiber

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