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RECIPE
17 INGREDIENTS10 STEPS35min

Thai It Up Grilled Steak Salad

4.7
3 Ratings
"In this salad, a little beef goes a long way. The headliners here are the veggies and the dressing." - Rebecca Katz
Thai It Up Grilled Steak Salad Recipe | SideChef
"In this salad, a little beef goes a long way. The headliners here are the veggies and the dressing." - Rebecca Katz
Chef'd
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Chef'd
Chef’d brings you fresh ingredients and world famous recipes right to your doorstep!
https://www.getchefd.com/
35min
Total Time
$7.49
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
1/2 cup
1/3 cup
1
Mini Cucumber
2 Tbsp
1 Tbsp
1/2 Tbsp
Sambal
5 oz
Vermicelli Noodles
2 3/4 cups
2/3 cup
Red Cabbage , shredded
2 Tbsp
Cashew Nuts
2 Tbsp
to taste
Salt and Pepper
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Nutrition Per Serving

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CALORIES
812
FAT
31.8 g
PROTEIN
44.5 g
CARBS
89.9 g

Cooking Instructions

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Step 1
Heat grill to high. Peel and finely chop the Fresh Ginger (2 Tbsp) , Fresh Basil (1/2 cup) , Fresh Mint (1/3 cup) , and Fresh Cilantro (3 Tbsp) . Slice Red Bell Pepper (1/2) into strips. Cut Mini Cucumber (1) into 1/2 inch half moons.
Step 2
To make the dressing, zest and juice the Lime (1) into a bowl. Whisk in Honey (2 Tbsp) , ginger, Fish Sauce (1 Tbsp) and Sambal (1/2 Tbsp) .
Step 3
Pat dry Flank Steak (14 oz) . Place the steak in a large bowl and add Olive Oil (2 Tbsp) and salt Salt and Pepper (to taste) . Mix until combined. Add half of the dressing into the bowl and mix until well coated.
Step 4
Boil 8 cups of water in a pot over high heat. Add half of the Vermicelli Noodles (5 oz) . Stir and cook for 5 minutes or until the noodles are tender.
Step 5
Drain and rinse very well with cold water for 1 minute until noodles are cold and starch is rinsed away; place in a large bowl with 1 tablespoon of dressing.
Step 6
Place the flank steak on the hottest side of the grill and cook on each side for 2 minutes.
Step 7
Give the steak a quarter-turn on the grill to create cross-hatch grill marks and sear for an additional 2 minutes. Remove from heat and set aside to rest.
Step 8
In the bowl with the noodles, add Arugula (2 3/4 cups) , Red Cabbage (2/3 cup) , Basil, Cilantro, Mint, Red Pepper, mini cucumber and remaining dressing. Toss to combine.
Step 9
Slice the steak into 1/4 slices against the grain.
Step 10
In the center of two plates place the salad mixture. Top with steak slices and garnish with Cashew Nuts (2 Tbsp) . Serve and enjoy!
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Nutrition Per Serving
Calories
812
% Daily Value*
Fat
31.8 g
41%
Saturated Fat
8.4 g
42%
Trans Fat
0.0 g
--
Cholesterol
89.3 mg
30%
Carbohydrates
89.9 g
33%
Fiber
5.4 g
19%
Sugars
25.5 g
--
Protein
44.5 g
89%
Sodium
1498.7 mg
65%
Vitamin D
--
--
Calcium
123.1 mg
9%
Iron
5.4 mg
30%
Potassium
585.0 mg
12%
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