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: Ingredients 1-1 1/2 pounds of hanger (or flank) steak 1 tablespoon canola or vegetable oil 3 tablespoons low-sodium soy sauce 2 tablespoons […]
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