Thai beef salad
Easy Dinner 4
ACTIVE TIME 15 MINUTES
TOTAL TIME 30 MINUTES SERVES 4
✓ Quick Cooking ✓ Gluten-Free
1 tsp. kosher salt
1/2 tsp. freshly ground
black pepper
4 tsp. light brown
sugar, divided
1 lb. skirt steak, cut
crosswise into 3 pieces
3 Tbsp. fresh lime
juice (from 2 limes)
1 Tbsp. fish sauce
1/2 tsp. crushed red pepper
1 large shallot, thinly sliced
1 Tbsp. canola oil
2 romaine lettuce hearts,
chopped (about 4 cups)
1 cup halved multicolored
cherry tomatoes
1/2 cup packed fresh cilantro
or basil leaves, divided
1/4 cup packed fresh
mint leaves
PER SERVING: 267 CALORIES, 13G
FAT (4G SAT.), 74MG CHOL., 2G FIBER,
26G PRO., 12G CARB., 919MG SOD.,
8G SUGAR (4G ADDED SUGAR)
STIR together salt, black pepper,
and 2 teaspoons sugar in a small
bowl; rub mixture on steak. Let
stand for 10 minutes. Whisk lime
juice, fish sauce, crushed red
pepper, shallot, and remaining 2
teaspoons sugar in a large bowl.
HEAT oil in a large cast-iron
skillet over medium-high. Cook
steak, in batches if necessary,
flipping once, until charred and
medium-rare, about 2 minutes
per side. Transfer to a cutting
board; let rest for 10 minutes
before slicing.
ADD romaine, tomatoes, and
1/4 cup cilantro to bowl with lime
dressing and toss to coat. Serve
steak over salad, topped with
mint and remaining cilantro.
COOK WITH COZI
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