On days when it’s really hot, I love little fuss and fresh ingredients. This recipe delivered on both and was delicious too. When I saw that it had a cup of mint and basil, I couldn’t wait to make it.
It is amazing and fresh. Changes I made to the recipe included using a little less fish sauce and a mix of lettuce and greens along with one bunch of watercress. Also, I found some multi-colored carrots which added a nice burst of different colors. Otherwise, I followed the recipe except where noted.
1/3 cup fresh lime juice (about 3 limes)
1 1/2 tablespoons brown sugar
1 tablespoon grated peeled fresh ginger
1 tablespoon Thai fish sauce
1 to 2 teaspoons chile paste with garlic
1 (1 1/2-pound) flank steak, trimmed
1 tablespoon cracked black pepper
3 cups trimmed watercress (about 2 bunches)
1 cup thinly sliced red cabbage
1 cup loosely packed fresh basil leaves
1 cup loosely packed fresh mint leaves
1/2 cup loosely packed fresh cilantro leaves
1/2 cup julienne-cut carrot
2 tablespoons finely chopped unsalted, dry-roasted peanuts
- To prepare dressing, combine first 5 ingredients in a bowl; stir well with a whisk.
- To prepare steak, heat a large nonstick skillet or grill pan coated with cooking spray over medium-high heat. (I grilled the meat)
- Rub both sides of steak with pepper.
- Add steak to pan; cook 6 minutes on each side or until desired degree of doneness.
- Remove from pan and cover loosely with foil; let stand 5 minutes.
- Cut steak diagonally across grain into thin slices.
- Place steak in a bowl.
- Drizzle with half of dressing, and toss well.
- To prepare salad, combine watercress and next 5 ingredients (watercress through carrot) in a large bowl.
- Drizzle with remaining dressing, and toss well.
- Divide salad evenly among 6 plates;
- arrange steak evenly over salad.
- Sprinkle each serving with 1 teaspoon peanuts.