I found this Thai Steak Salad recipe in June’s issue of Cooking Light (slightly modified version below), and it’s a definite keeper. Not only does it contain heirloom tomatoes, steak, basil, and a light, zesty Asian dressing (all good things in my book), it takes about 30 minutes from starting the dish to serving it. A win all around:
- 1-1 1/2 pounds of hanger (or flank) steak
- 1 tablespoon canola or vegetable oil
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons fish sauce
- 2 teaspoons chile paste (I used Siracha)
- 1 cucumber, thinly sliced
- 2 shallots, chopped finely
- 1 1/2 cups loosely packed basil leaves
- Sea salt
- Ground pepper
- Preheat oven to 425 degrees.
- Heat a large, ovenproof stainless steel skillet over medium-high heat. Add oil to pan and swirl to coat. Sprinkle both sides of steak with salt and pepper. Add steak to pan and saute 5 minutes (or until browned) on one side.
- Turn steak over and bake at 425 degrees for 8 minutes. Remove from oven and let stand for 10 minutes.
- Combine soy sauce, rice vinegar, sesame oil, fish sauce, and chile paste.
- Combine basil and remaining ingredients. Drizzle dressing mixture over basil mixture and toss gently. Divide evenly between 4 plates.
- Slice steak and place on top of salad mixture.