Thai Steak Salad

I love Thai food with its complex flavors and fresh ingredients.  A little sweet, a little tangy, a bit of salty, and a zip of heat.  But sometimes I only think about curries and noodles and forget about Thai salads.  This salad is as tasty as it is pretty and comes together in a snap.

Thai Steak Salad

Thai Steak Salad
(from Cooking Light)

1 flank steak (or substitute sirloin or flatiron steak if not available)
1/2 tsp. ground black pepper
1/4 tsp. kosher salt
1/4 cup fresh lime juice
1 tbsp. brown sugar
2 tbsp. soy sauce
1 tbsp. fish sauce
2 tsp. minced fresh garlic
1 tsp. Sriracha (hot chile sauce)
1 1/2 cups thinly sliced red cabbage
1 1/4 cups fresh bean sprouts
3/4 cup julienne-cut carrots
1/3 cup fresh mint leaves
1/3 cup fresh cilantro leaves
1/3 cup fresh basil leaves

Heat large grill pan over medium-high heat.  Coat pan with cooking spray.  Sprinkle steak with salt & pepper.  Add steak to pan and cook 6 minutes on each side or to desired doneness.  Remove steak from pan and let stand 5 minutes.  Cut across grain into thin slices.

Combine lime juice, brown sugar, soy sauce, fish sauce, garlic and Sriracha in a small bowl.  Stir well with whisk.  In a large bowl combine cabbage, bean sprouts, carrots and herbs.  Add two tablespoons sauce to beef and toss.  Add remaining sauce to the cabbage mixture and toss well.  Toss steak and cabbage and eat!  Serves 4.

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