Thai Steak Salad with Peanut Dressing the Editors of Publications International, Ltd.
Thai Steak Salad with Peanut Dressing
Makes 4 servings
|6||cups washed torn mixed greens|
|2||ripe mangos, peeled, pitted and sliced|
|2||cups fresh bean sprouts, rinsed and drained|
|2||medium tomatoes, cut into wedges|
|1||medium cucumber, sliced|
|1/2||pound thin-cut round tip steak (sandwich steak)|
|1/4||teaspoon ground red pepper or curry powder|
|Cilantro leaves for garnish|
- Prepare Peanut Dressing; set aside.
- Arrange greens, mango slices, bean sprouts, tomatoes and cucumber on four plates.
- Season steak with red pepper. Grill or broil steaks 4 to 6 minutes or until desired doneness, turning halfway through grilling time. Let steak rest 5 minutes on cutting board; cut into strips.
- Arrange steak on top of prepared plates. Serve with Peanut Dressing; garnish, if desired.
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