Thai Steak Salad

With summer here, I like to serve fresh salads as a main dish.  This Thai-style steak salad incorporates a number of themes that I’ve mentioned previously for my modern frugal kitchen: I use small amounts of meat, making it a garnish that adds flavor, but fresh vegetables make up the main part of the plate.  In addition, I simplify the seasonings to use common everyday ingredients like lemon and honey.  Finally, I use some fresh herbs and lots of chili to make the flavors really dance.

Thai Steak Salad

Sirloin steak (I use about 2 oz. per person)
2 plum tomatoes sliced into thin wedges
1/2 red onion, sliced thin
2 small Persian cucumbers, sliced
2 cups romaine lettuce
1/4 cup cilantro, chopped
2 T mint leaves, chopped

Dressing:
1/2 cup lemon juice (or lime juice)
3 green onions, sliced thin
3 garlic cloves, minced
2 T soy sauce
1 T honey or brown sugar
1/2 t chili flakes (or less)

Sprinkle steak with salt and pepper.  Grill or broil until medium-rare, set aside to allow meat to rest.  In a large bowl combine remaining salad ingredients except lettuce.  In a small bowl combine dressing ingredients until mixed thoroughly.  Pour over salad ingredients and toss.  Slice the steak into thin strips and add to the large bowl.  Serve over a bed of romaine lettuce.

see other recipes at $5 Dinners and Tempt My Tummy Tuesday and Ultimate Recipe Swap