Thai Steak Salad

Name: Thai Steak Salad
Ingredients: 1 flank steak, trimmed (1 1/2 pounds); 1/2 teaspoon fresh ground black pepper; 1/4 teaspoon kosher salt; 1/4 cup fresh lime juice; 1 tablespoon brown sugar; 2 tablespoons low sodium soy sauce; 1 tablespoon fish sauce; 2 teaspoons fresh garlic, minced; 1 teaspoon sriracha sauce; 1 1/2 cups red cabbage, thinly sliced; 1 1/4 cups fresh bean sprouts; 3/4 cup carrot, julienned; 1/3 cup fresh mint leaves; 1/3 cup fresh cilantro leaves; 1/3 cup fresh basil leaf

15 ingredients

3 steps

Ingredients

1 flank steak, trimmed (1 1/2 pounds)
1/2 teaspoon fresh ground black pepper
1/4 teaspoon kosher salt
1/4 cup fresh lime juice
1 tablespoon brown sugar
2 tablespoons low sodium soy sauce
1 tablespoon fish sauce
2 teaspoons fresh garlic, minced
1 teaspoon sriracha sauce
1 1/2 cups red cabbage, thinly sliced
1 1/4 cups fresh bean sprouts
3/4 cup carrot, julienned
1/3 cup fresh mint leaves
1/3 cup fresh cilantro leaves
1/3 cup fresh basil leaf

Directions

1

Heat a large grill pan over medium-high heat. Coat pan with cooking spray. sprinkle steak evenly with pepper and salt. Add steak to pan; cook 6 minutes each side or until desired degree of doneness. Remove steak from pan; let stand 5 minutes. Cut steak diagonally across grain into thin slices.
2

Combine juice and next 5 ingredients (through Sriracha) in a small bowl; stir with a whisk.
3

Combine cabbage and remaining ingredients in a medium bowl. Add 6 tablespoons juice mixture to cabbbage mixture; toss well. Toss steak in remaining 2 tablespoons juice mixture. Add steak to cabbage mixture; toss to combine.