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Supper Club: Thai Beef Salad with Fresh Herbs

The other dish that we made for the picnic-themed Supper Club was this salad. The steak was nice and spicy, and the salad was cool and refreshing.

Thai Beef Salad with Fresh Herbs
Everyday Food May 2010

Serves 4

Total time: 35 min

2 tablespoons soy sauce
2 teaspoons fish sauce
2 teaspoons sugar
12 ounces flank steak
2 heads Bibb lettuce, torn into bite-size pieces
1 cucumber, peeled and seeded, and sliced 1/4 inch thick
1 cup cherry tomatoes, halved
2 carrots, shaved with a vegetable peeler
1/4 cup packed fresh mint leaves
1/4 cup packed fresh basil leaves
Ginger-Lime Dressing (below)

1. In a 9-by-13-inch glass baking dish, combine soy sauce, fish sauce, and sugar. Add steak, turning to coat. Marinate at room temperature for 15 minutes (or in refrigerator, overnight).

2. Heat a large cast-iron skillet over high. Remove steak from dish and reserve marinade. Add steak to skillet, reduce heat to medium-high, and cook until dark brown, 3 to 5 minutes per side for medium-rare, flipping once. Add reserved marinade to skillet and cook 15 seconds. Turn steak to coat in syrupy marinade. Transfer steak to a cutting board and let rest 5 minutes. Slice thinly against the grain.

3. In a large bowl, toss together lettuce, cucumber, tomatoes, carrots, mint and basil. Add dressing and steak and toss to combine. Serve immediately.

Ginger-Lime Dressing:
In a bowl, stir together 2 teaspoons each fish sauce, toasted sesame oil, and sugar, 1 tablespoon minced peeled fresh ginger, 1 small minced jalapeno, and 2 tablespoons fresh lime juice.

Per Serving:
213 cal; 7.9 g fag (2.5 g sat fat); 20.5 g protein; 16.7 g carb; 3.3 g fiber

Big Flavors Rating: 4 Stars

Here’s a shot of the whole meal:

And the dessert (homemade whoopie pies – yesssss!):

And here’s a shot of 6 extremely full picnic-goers:

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