Wednesday, December 19, 2012

Thai Style Flank Steak Salad

I love Thai food, and I really miss it while on the IP program. This dish is my attempt at recreating the essence of the traditional dish Nua Nam Tok, a grilled steak salad with a spicy lime dressing. I haven't been able to find carb-free fish sauce, but this version definitely hit the spot. The recipe is very easy--just broil or grill the meat and then toss with the herb dressing. The dressing is tart and sweet and yummy, and the mint and cilantro add a great note!

Thai Style Flank Steak Salad with a Lime Soy Dressing --  Low-Carb and Sugar Free!

Thai Style Flank Steak Salad with Lime-Soy Dressing
1/4 cup soy sauce
1/2 tsp ground pepper
2 stalks minced fresh lemongrass (about 1/4 cup)
One 2.5 lbs flank steak

1/2 cup fresh lime juice
1/4 cup soy sauce
1 tsp crushed red pepper flakes (to taste)
1/4 tsp. stevia powder
2 shallots, very thinly sliced
1/2 cup chopped mint leaves
1/2 cup chopped cilantro

In a large pan, combine the soy sauce, pepper and 2 tbsp of the lemongrass. Put the flank steak in the pan and turn to coat. Marinate for 30 minutes at room temperature. If you want to marinate longer, pop back in the fridge. Remove from refrigerator 30 minutes before you plan to cook so that it can come to room temperature (important for even cooking).

To make the dressing, combine the remainder of the lemongrass with the lime juice, soy sauce, red pepper, stevia, shallots, mint and cilantro. Combine well and put to side. Bring to room temperature when you do the same with the meat.

Broil in the oven on one side until nicely browned, then turn over and cook under the broiler until it reaches desired doneness. It should be browned on the top as well. I cooked to medium and it took about 10 minutes per side. You can also grill on a gas or charcoal grill, which would be delicious.

Remove steak from the oven. Let stand for 10 minutes.

Slice the steak into thin slices. Toss each portion in the bowl of dressing, and then serve on top of a nice bed of salad. Top with additional dressing so that each salad has a nice amount of the herbs, shallots and juice.


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