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 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

REFRESHING MINT AND TUNA SALAD



Refreshing Mint and Tuna Salad image

This super easy salad is a refreshing blend of fresh herbs, tuna, and greens. Substitute diced chicken for the tuna if you like. It's a great summer meal.

Provided by Melissa Rapoza Fragoza

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 11

1 (5 ounce) can tuna in water, drained
1 (6 ounce) package crumbled garlic and herb feta cheese
3 hearts of romaine lettuce, torn into pieces
1 cucumber, peeled and chopped
4 green onions, chopped
¼ cup olive oil
¼ cup lemon juice
4 cloves garlic, minced
¼ cup chopped fresh parsley
¼ cup chopped fresh mint leaves
salt and pepper to taste

Steps:

  • In a large serving bowl, toss together the tuna, feta cheese, lettuce, cucumber and green onion. In a smaller bowl, whisk together the olive oil, lemon juice, garlic, parsley, mint leaves, salt and pepper. Pour over salad and toss gently. Serve immediately.

Nutrition Facts : Calories 200.4 calories, Carbohydrate 6.3 g, Cholesterol 31.2 mg, Fat 15.4 g, Fiber 1.5 g, Protein 10.6 g, SaturatedFat 5.5 g, Sodium 356.7 mg, Sugar 2.8 g

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.

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