Name: Thai Steak Salad
Yield: 4
Ingredients: ¼ c freshly squeezed lime juice; ¼ c rice wine vinegar; 1 T soy sauce; 1 T sugar; ¼-½ t red pepper flakes; 3 T vegetable oil; 1 (2-lb) skirt steak; Coarse salt and freshly ground black pepper to taste; ½ lb carrots, julienned; 1 medium head romaine lettuce, cut crosswise into 1-inch ribbons; ½ c fresh mint leaves; 1 c fresh bean sprouts (optional); ⅓ c salted peanuts, chopped (optional)

Thai Steak Salad

Rated 5.0 stars by 1 users

Servings

4 servings

Author:

NuWave

Ingredients

For Marinade

¼ c freshly squeezed lime juice
¼ c rice wine vinegar
1 T soy sauce
1 T sugar
¼-½ t red pepper flakes
3 T vegetable oil

Salad Ingredients

1 (2-lb) skirt steak
Coarse salt and freshly ground black pepper to taste
½ lb carrots, julienned
1 medium head romaine lettuce, cut crosswise into 1-inch ribbons
½ c fresh mint leaves
1 c fresh bean sprouts (optional)
⅓ c salted peanuts, chopped (optional)

Directions

Add all marinade ingredients to large NuWave Twister cup. Using the flat blade, pulse until emulsified.
Season steak with salt and pepper and transfer to baking dish or Flavor-Lockers Container.
Pour ¼ marinade over steak, turning to coat all sides. Reserve remaining marinade. Refrigerate steak for 2 hrs.
Place steak in baking pan and cook at 400°F for 3-5 minutes. Transfer steak to cutting board and let rest for 5-10 minutes.
While steak rests, combine carrots, lettuce, mint, sprouts, and peanuts in large bowl. Add reserved marinade to salad. Toss to combine.
Slice steak across the grain into ¼-inch slices and cut slices in half crosswise. Top salad with steak slices and season with salt and pepper.

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