We give this Thai-style beef salad a sweet twist by adding thin matchsticks of melon to the mix. Firm orange- or pale green-fleshed melon is equally good. The saltiness of the fish sauce helps to balance the sweetness of the melon.Ingredients
Total Time: 40 minutes
12 ounces beef sirloin, or other boneless steak, about 1 inch thick, trimmed
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/4 cup lime juice
3 tablespoons fish sauce, (see Shopping Tip)
2 teaspoons sugar
1 clove garlic, grated or minced
1/2-1 teaspoon crushed red pepper
1 medium-to-large firm ripe melon
1 small green bell pepper
1 small red bell pepper
6 cups lightly packed torn Boston lettuce, (about 1 head)
1/2 cup slivered red onion
1/2 cup thin cucumber slices, halved
1/2 cup lightly packed fresh cilantro leaves
1/2 cup lightly packed torn fresh mint leaves
6 servings, about 2 cups each
Preheat grill to medium.
Sprinkle both sides of steak with salt and pepper. Grill the steak about 5 minutes per side for medium-rare and 6 minutes per side for medium. Transfer the steak to a clean cutting board and let rest for 5 minutes before thinly slicing crosswise.
Meanwhile, whisk lime juice, fish sauce, sugar, garlic and crushed red pepper to taste in a small bowl. Cut melon into enough 5-inch-long matchsticks to make 4 cups. (Reserve any remaining melon for another use.) Cut bell peppers into 2-inch-long matchsticks. Combine the melon and peppers in a large bowl along with lettuce, onion, cucumber, cilantro and mint.
Add the sliced beef to the salad. Whisk the dressing, pour it over the salad and gently toss to combine.
- Per serving
- Saturated Fat
- Monounsaturated Fat
- Dietary Fiber
- Added Sugars
- 1 fruit
- 1 vegetable
- 1 1/2 lean meat
- Carbohydrate Servings
- Folate (23% daily value)
- Potassium (21% dv)
- Zinc (17% dv)
- Iron (15% dv).