steak thai salad


2 medium garlic cloves , minced

1/2 tbsp fish sauce

1/2 tsp sesame oil

1/4 floz sweetener (sugar substitute)

3/4 lb flank steak


1/4 cup cold water

3 medium garlic cloves , minced

2 tbsp fish sauce

2 tbsp fresh lime juice

1/2 floz sweetener (sugar substitute)

1/8 tsp pepper, seasoned

3 oz rice stick noodles

1/2 medium cucumber , 4 ounces, halved lengthwise and thinly sliced

16 oz arugula , washed and crisped (or other greens)

2 oz fresh mint

1/2 cup fresh basil

1 tbsp dry roasted unsalted peanuts


1 Combine marinade ingredients and place in a shallow bowl.

2 Add the flank steak, cover, and marinate in the refrigerator for 4 hours, or over night, turning once.

3 Light the grill or preheat the broiler.

4 To make the sauce: Place the water, garlic, fish sauce, lime juice, sugar substitute, and red pepper flakes in a food processor or blender. Pulse until well combined; set aside.

5 Place the noodles in a deep bowl. Cover with warm water and let soak for 10 minutes. Drain and then boil in fresh water to cover for 2 to 4 minutes, until cooked through.                   Drain, rinse under cold running water, and drain again. Set aside.

6 Remove the steak from the marinade. Score the meat in a cross-hatched pattern and grill until done, about 8 minutes per side for medium.

7 Transfer steak to a carving board and let rest 10 minutes before slicing into very thin slices on a diagonal.

8 To assemble the salads, divide the greens, cucumber, and herbs between 4 dinner plates.

9 Mound the noodles in the center of each plate and top with an equal portion of steak slices.



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  1. […] steak thai salad […]

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