Steak Salad With Fish Sauce And Mint Recipes

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AUTHENTIC THAI STEAK SALAD



Authentic Thai Steak Salad image

An authentic Thai recipe. It was given to me by a family friend who was born in Thailand, but raised in the US when her parents immigrated.

Provided by toripf

Categories     Salad     Beef and Pork Salad Recipes     Beef Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 13

½ teaspoon ground black pepper
¼ teaspoon kosher salt
1 (1 1/2-pound) flank steak
¼ cup fresh lime juice
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon fish sauce
2 teaspoons minced garlic
1 teaspoon chile-garlic sauce (such as Sriracha®)
2 heads romaine lettuce
⅓ cup fresh mint leaves
⅓ cup fresh cilantro leaves
⅓ cup fresh Thai basil leaves

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Sprinkle pepper and salt onto flank steak.
  • Cook steak on preheated grill until desired doneness is reached, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
  • Whisk lime juice, soy sauce, brown sugar, fish sauce, garlic, and chile-garlic sauce together in a bowl.
  • Mix romaine lettuce, mint, cilantro, and basil together in a bowl; spoon about 6 tablespoons lime juice mixture over romaine mixture. Toss to coat.
  • Cut steak into strips and place strips into remaining lime juice mixture; let sit for steak to marinate, 1 to 2 minutes. Place steak on romaine mixture.

Nutrition Facts : Calories 132.4 calories, Carbohydrate 8 g, Cholesterol 26.9 mg, Fat 4.5 g, Fiber 2.6 g, Protein 15.7 g, SaturatedFat 1.7 g, Sodium 639.5 mg, Sugar 3.9 g

STEAK SALAD WITH FISH SAUCE DRESSING



Steak Salad With Fish Sauce Dressing image

For this delicious dish, you only need to cook some steak and quickly prepare a salad. For the latter, you will need lettuce, cherry tomatoes, red and yellow, peas and radishes. Don't forget the special mixture of fish sauce and soy sauce, flavored with mint, lemon, and coriander.

Provided by Andrei Gusty

Categories     Beef, dairy-free, Fruit & vegetables, hot & spicy, low calorie, low carb, Main course, nut-free, Salad, Starters & snacks

Time 25m

Yield 2

Number Of Ingredients 15

1 tablespoon vegetable oil
7 ounces of round steak
1 red chili, sliced
2 coriander sprigs, chopped
1 teaspoon coriander seeds
1 teaspoon salt
1 teaspoon fish sauce
1 teaspoon soy sauce
1 tablespoon lemon juice
3 fresh mint leaves, chopped
1 lettuce head
2 ounces of cherry tomatoes, halved
2 ounces of yellow cherry tomatoes, halved or quartered
¼ cup peas
4 radishes, sliced

Steps:

  • Heat the vegetable oil in a skillet over medium heat, then cook the steak on both sides until golden brown. Set aside.
  • Add the red chili, chopped coriander, coriander seeds, and salt to a grinding mortar and crush them. Add the fish sauce, soy sauce, and lemon juice and grind more, adding the mint in the process.
  • Add the lettuce, red and yellow cherry tomatoes, peas, and radish slices to a bowl and lightly toss them. Add some of the fish sauce and soy sauce dressing and toss some more.
  • Slice the meat and serve together with the salad.

Nutrition Facts : Calories 290 calories, Protein 30 grams, Fat 14 grams, Carbohydrate 11 grams

ASIAN STEAK AND NOODLE SALAD



Asian Steak and Noodle Salad image

Provided by Melissa Roberts-Matar

Categories     Beef     Fruit     Garlic     Ginger     Leafy Green     Herb     Nut     Pasta     Vegetable     Apple     Summer     Grill/Barbecue     Gourmet

Yield Makes 6 to 8 servings

Number Of Ingredients 21

For steak
1/4 cup Asian fish sauce
2 tablespoons finely chopped peeled fresh ginger
2 garlic cloves, finely chopped
2 tablespoons soy sauce
2 tablespoons sugar
2 lb flank steak
For salad
1/2 cup fresh lime juice
6 tablespoons water
6 tablespoons sugar
6 tablespoons Asian fish sauce
1 1/2 teaspoons dried hot red-pepper flakes
1/2 cup thinly sliced shallots (2 medium)
8 oz dried vermicelli rice-stick noodles*
2 medium Granny Smith apples
7 oz Asian salad mix (16 cups loosely packed; see cooks' note, below)
1 cup fresh mint leaves, torn into pieces if large
1/2 cup salted roasted peanuts (sometimes labeled "cocktail peanuts"), chopped
Special Equipment
an adjustable-blade slicer

Steps:

  • Marinate and grill steak:
  • Whisk together fish sauce, ginger, garlic, soy sauce, and sugar in a small bowl until sugar is dissolved. Pour marinade into a large sealable plastic bag. Pat steak dry and place in bag, then press out excess air and seal bag. Turn bag over 2 or 3 times to coat meat, then place in a shallow dish (in case of leaks) and chill at least 4 hours and up to 8. Bring steak to room temperature 30 minutes before grilling.
  • Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
  • Remove steak from marinade (discard marinade) and pat dry with paper towels. Grill, uncovered unless using a gas grill, over direct heat, turning over once, until medium-rare, 12 to 14 minutes total.
  • Transfer steak to a cutting board and let stand, uncovered, about 15 minutes.
  • Assemble salad while steak rests:
  • Whisk together lime juice, water, sugar, fish sauce, and red-pepper flakes in a bowl until sugar is dissolved, then stir in shallots.
  • Cook noodles in a 5-quart pot of boiling salted water until just tender, 4 to 5 minutes. Drain in a colander, then rinse under cold water and drain well. Transfer to a bowl and toss with 1/2 cup dressing. 3Working around core of each apple, cut thin slices (about 1/8 inch thick) with slicer, then stack slices. Cut slices lengthwise into 1/4-inch-wide matchsticks.
  • Combine apples, greens, and mint in a large bowl. Add 1/2 cup dressing and toss well to coat.
  • Thinly slice steak across the grain.
  • Arrange noodles on a large platter and mound greens on top of noodles. Arrange steak slices on greens and sprinkle with peanuts. Serve at room temperature with remaining dressing on the side.
  • *Found in Asian markets and uwajimaya.com.

SEARED BEEF SALAD WITH CAPERS & MINT



Seared beef salad with capers & mint image

This quick and easy salad is drizzled with a tangy, herby dressing and topped with sliced fillet steak. Low in calories, it's a good source of iron and fibre

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 22m

Number Of Ingredients 13

150g new potatoes , thickly sliced
160g fine green beans , trimmed and halved
160g frozen peas
rapeseed oil , for brushing
200g lean fillet steak , trimmed of any fat
160g romaine lettuce , roughly torn into pieces
1 tbsp extra virgin olive oil
2 tsp cider vinegar
½ tsp English mustard powder
2 tbsp chopped mint
3 tbsp chopped basil
1 garlic clove , finely grated
1 tbsp capers

Steps:

  • Cook the potatoes in a pan of simmering water for 5 mins. Add the beans and cook 5 mins more, then tip in the peas and cook for 2 mins until all the vegetables are just tender. Drain.
  • Meanwhile, measure all the dressing ingredients in a large bowl and season with black pepper. Stir and crush the herbs and capers with the back of a spoon to intensify their flavours.
  • Brush a little oil over the steak and grind over some black pepper. Heat a non-stick frying pan over a high heat and cook the steak for 4 mins on one side and 2-3 mins on the other, depending on the thickness and how rare you like it. Transfer to a plate to rest while you carry on with the rest of the salad.
  • Mix the warm vegetables into the dressing until well coated, then add the lettuce and toss again. Pile onto plates. Slice the steak and turn in any dressing left in the bowl, add to the salad and serve while still warm.

Nutrition Facts : Calories 357 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 8 grams sugar, Fiber 12 grams fiber, Protein 29 grams protein, Sodium 0.5 milligram of sodium

STEAK SALAD WITH FISH SAUCE AND MINT



Steak Salad With Fish Sauce and Mint image

This salad, with Southeast Asian flair, takes mere minutes to make, even with cooking the beef. Its base is mesclun and a handful of flavorful, mild herbs, like parsley or mint. Because steak doesn't need any seasoning, cooking it takes only 10 minutes. You could substitute chicken, pork or shrimp. The vinaigrette that accompanies this salad is light but assertive, based not on olive oil but on a neutral-flavored oil like canola. I use relatively little oil, as its job is only to help the remaining dressing ingredients coat the greens. To this I add rice vinegar or lime juice, both of which are high in flavor but low in acidity. The vinaigrette is rounded off with mustard, shallots, and nam pla (Thai fish sauce) or soy sauce.

Provided by Mark Bittman

Categories     easy, quick, weekday, times classics, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 to 1 1/2 pounds thick sirloin, rib-eye or other boneless steak
6 to 8 cups mesclun greens
1 cup mint leaves
1/4 cup neutral oil, like canola
1/4 cup rice vinegar or lime juice
1 teaspoon mustard, optional
1 chopped shallot, about 1 tablespoon
2 tablespoons nam pla, or 1 tablespoon soy sauce mixed with 1 tablespoon water
1/4 teaspoon or more freshly ground black pepper

Steps:

  • If you're grilling, start a charcoal fire or preheat a gas grill. Grill steak about 4 minutes a side for medium rare. (If you're cooking inside, preheat oven to its maximum, 450 to 500 degrees. Heat ovenproof skillet on stove over high heat until it smokes. Place steak in skillet, and transfer to oven. Roast about 4 minutes a side for medium rare.)
  • Meanwhile, wash greens and toss with mint. Whisk or blend remaining ingredients together, taste, and adjust seasoning.
  • Let steak rest for a minute before slicing, and then place it atop greens, with its juices. Dress with vinaigrette, and serve.

Nutrition Facts : @context http, Calories 461, UnsaturatedFat 22 grams, Carbohydrate 7 grams, Fat 34 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 9 grams, Sodium 538 milligrams, Sugar 2 grams, TransFat 0 grams

THAI STEAK SALAD WITH BASIL AND MINT



Thai Steak Salad With Basil and Mint image

From Cooking Light magazine. The recipe states that if you are unfamiliar with "fish sauce" - use the lesser amount indicated in the recipe.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

2 tablespoons sugar
2 tablespoons fresh lime juice
1 -2 tablespoon fish sauce
1 tablespoon water
1 teaspoon thai chili paste
1 flank steak (1-pound)
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
cooking spray
3 cups romaine lettuce, sliced
1 cup cucumber, diced
1 cup red bell pepper, strips
3/4 cup red onion, thinly sliced
1/2 cup fresh basil, sliced
1/4 cup of fresh mint, sliced
12 cherry tomatoes, halved

Steps:

  • To prepare dressing, combine first 5 ingredients; set aside. To prepare salad, sprinkle both sides of steak with salt and pepper. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add steak, cook 8 minutes or until desired degree of doneness, turning after 4 minutes. Remove steak from pan; cover and set aside. Combine lettuce and remaining ingredients in a large bowl; drizzle with 3 tablespoons dressing. arrange 1 1/4 cups salad on each of 4 plates. Cut steak diagonally across grain into thin slices. Divide steak evenly among salads; drizzle with remaining dressing.

Nutrition Facts : Calories 157.7, Fat 4.7, SaturatedFat 1.8, Cholesterol 34.3, Sodium 464.1, Carbohydrate 16.9, Fiber 3.3, Sugar 11.6, Protein 13.1

WATERMELON SALAD WITH FRIED SHALLOTS AND FISH SAUCE



Watermelon Salad With Fried Shallots and Fish Sauce image

This simple salad hinges on a classic Southeast Asian flavor combination: sweet-hot-savory. This recipe calls for watermelon, but you could also use pineapple, cantaloupe, green mango or pomelo, or even leftover grilled steak or poached shrimp, as the combination of dressing, herbs and fried shallots can enliven a wide range of flavors. But using a mortar and pestle instead of the food processor and seeking out palm sugar instead of substituting brown sugar is strongly suggested here. The recipe will make more dressing than you need, so feel free to experiment after getting used to it.

Provided by J. Kenji López-Alt

Categories     dinner, salads and dressings, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 12

4 medium garlic cloves
2 to 12 fresh Thai bird's-eye chiles (depending on how much heat you enjoy), stems trimmed (see Tip)
3 tablespoons palm sugar (see Tip)
1/4 cup fish sauce
3 tablespoons freshly squeezed lime juice
1/2 cup homemade or store-bought fried shallots
3 pounds seedless watermelon (about 1 small or ¼ large), rind removed, cut into 1-inch chunks
1/2 small red onion, thinly sliced
1 small cucumber, halved lengthwise and cut into ½-inch slices
Large handful of roughly chopped mint leaves
Large handful of roughly chopped cilantro leaves
1/2 cup roughly crushed or chopped roasted peanuts

Steps:

  • Prepare the dressing: Combine garlic, chiles and sugar in the bowl of a large mortar and pestle. Pound into a fine paste. Add fish sauce and stir with the pestle until the sugar is fully dissolved. Add the lime juice and stir with the pestle to incorporate. Alternatively, you can combine the garlic, chiles, palm sugar (chop it into bits with a heavy knife or cleaver if it came in solid chunks), fish sauce and lime juice in a blender. Blend until the garlic and chiles are finely chopped, and stir until the sugar is dissolved.
  • Prepare the salad: If using homemade shallots, skip to Step 3. If using store-bought shallots, toast them dry in a large skillet over medium-low heat until deep caramel brown and aromatic, about 3 minutes. (Alternatively, you can toast the shallots on a sheet tray in an oven or toaster oven at 375 degrees until deep caramel brown, about 6 minutes). Season generously with salt and transfer to a bowl.
  • Combine watermelon, onion, cucumber, mint, cilantro, peanuts, half of the fried shallots and ¼ cup dressing in a large bowl. Toss to combine. Taste and add more dressing as desired. (Excess dressing can be reserved in a sealed container in the fridge for up to two weeks.) Transfer to a serving platter and sprinkle with remaining shallots. Serve.

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From thefoodjournal.blog


FLANK STEAK SALAD WITH BASIL-MINT DRESSING – PRODUCE PACK
2021-09-02 Divide salad greens into two bowls. Add tomato, cucumber, and radishes to salad bowls. Heat a cast iron pan on high with the avocado oil. Add the steak and sear for approximately 4-5 minutes on each side. Remove steak from the heat and place on a cutting board. Cover steak with aluminum foil and let rest for 5 minutes.
From theproducepack.com


SOY-LIME BEEF SALAD WITH MINT RECIPE | EATINGWELL
Meanwhile, mix scallions, lime zest and juice, fish sauce, sugar and crushed red pepper in a shallow dish. Slice the steak into thin strips against the grain and cut each strip into bite-size pieces. Add the steak to the marinade, along with any accumulated juices; toss well, cover, and refrigerate overnight.
From eatingwell.com


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