Ingredients
Scale
- 1 lb flank steak
- 1/4 cup fresh cilantro, chopped
- 1 medium cucumber, sliced
- 1 cup cherry tomatoes, halved
- 1/4 medium red onion, thinly sliced
- 2 Thai chili peppers, sliced (adjust to taste)
- 1/4 cup lime juice (freshly squeezed)
- 2 tbsp fish sauce
- 1 tsp sugar (brown sugar recommended)
- 1/4 cup peanuts (optional)
Instructions
- Marinate the flank steak in lime juice, fish sauce, sugar, and minced garlic for at least 30 minutes.
- Heat a grill or skillet over medium-high heat and cook the steak for about 4-5 minutes per side until desired doneness. Let rest before slicing.
- While the steak rests, chop the cucumber and halve the cherry tomatoes.
- In a bowl, whisk together lime juice, fish sauce, sugar, and sliced chili peppers.
- Combine sliced steak with chopped vegetables and dressing in a large bowl; toss gently.
- Serve on plates and garnish with cilantro leaves and toasted peanuts if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 350
- Sugar: 5g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg