grilled steak with thai summer salad.

This recipe is from the Whole Foods website.  I am a huge fan of Whole Foods.  A lot of times I find the Whole Foods 365 brand is less expensive than items I can find at Safeway.  I am also a huge fan of their website, I get a ton of ideas from their recipe section.

A simple mixture of lime juice, fish sauce and soy sauce doubles as a marinade and salad dressing in this brightly flavored dish.

Ingredients

1/3 cup lime juice
3 tablespoons fish sauce
1 tablespoon reduced-sodium soy sauce
4 teaspoons sugar
1 shallot, finely chopped
1 or 2 Thai chiles, stemmed, seeded and finely chopped
2 pounds skirt steak or sirloin flap, cut in 2 pieces
4 cups thinly sliced baby bok choy
6 radishes, halved and thinly sliced
2 small cucumbers, peeled and thinly sliced
2 carrots, grated
1/2 cup lightly packed basil leaves, sliced
1/2 cup lightly packed mint leaves, sliced
1/2 cup lightly packed cilantro leaves, sliced

Method

Whisk together lime juice, fish sauce, soy sauce, sugar, shallot and chiles. Place half of mixture (about 6 tablespoons) in a wide shallow dish and add steak. Cover and marinate, turning occasionally, at least 30 minutes. Chill remaining lime juice mixture separately to dress the salad.

Prepare a grill for high-heat cooking or preheat broiler. Remove steak from marinade; place on grill or broiler pan and cook until desired doneness, 3 to 4 minutes per side for medium-rare. Rest steak 10 minutes, then slice thinly against the grain.

Meanwhile, in a large bowl, combine bok choy, radishes, cucumbers, carrots, basil, mint and cilantro. Toss with reserved lime juice mixture. Spread salad over a large platter and arrange steak over salad.

Nutrition

Per serving (about 11oz/302g-wt.): 280 calories (110 from fat), 13g total fat, 5g saturated fat, 60mg cholesterol, 700mg sodium, 12g total carbohydrate (2g dietary fiber, 7g sugar), 29g protein

xoxo

Mel