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Title: Thai Steak Salad
Categories: Ethnic Meat Salad
Yield: 4 Servings
| 12 | oz | Boneless top round beef |
| Steak, 1 in. thick -- | ||
| Trimmed of fat | ||
| 8 | c | Loosely packed mixed salad |
| Greens | ||
| 1 | c | Cucumber -- thinly sliced |
| 1 | c | Radishes -- thinly sliced |
| 1/2 | c | Scallions -- thinly sliced |
| 1/2 | c | Cilantro -- chopped |
| Lime Dressing: | ||
| 1/2 | c | Fat-free, reduced-sodium |
| Chicken broth | ||
| 2 | tb | Fresh lime juice |
| 1 | Pc ginger, 1 1/2x1 inch -- | |
| Peeled and chopped | ||
| 1 | ts | Vegetable oil |
| 1 | lg | Garlic clove -- peeled |
| 1 | ts | Sugar |
| 1 | ts | Salt |
| 1/2 | ts | Hot pepper sauce |
Heat broiler and broiler-pan rack or BBQ grill. Broil or grill steak 4-6 inches from heat source, 5-7 minutes per side for rare, 7-9 minutes per side for medium and 9-11 minutes per side for well done. Remove to cutting board; let atand about 5 minutes.
Meanwhile place lettuce, cucumber, radishes, scallions and cilantro in large bowl, and put Dressing ingredients in a blender or food processor and process until smooth. Cut steakin thin slices across the grain; add to bowl. Pour dressing over salad. Toss to mix and coat.
Recipe By : Woman's Day
From: Metroman12@aol.Com Date: Mon, 22 Jul 1996 11:20:14 ~0400
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