- 1/4 cup soy sauce
- 1/4 cup lime juice
- 1/4 cup water
- 2 tbsp sugar
- 1 tbsp minced garlic
- 2 tsp chili paste
- 8 ounces flank steak
- 6 cups mixed greens
- 1 cup fresh basil
- 1 cup fresh cilantro
- 2 red onions, thinly sliced (about 1-1/4 cups)
- 2 English cucumbers (with peel), julienned
- 4 medium carrots (peeled), julienned
- 1/2 cup dry roasted peanuts, chopped
In a medium bowl, whisk together the first six ingredients. Pour 3 tablespoons in a resealable plastic storage bag. Cover and chill the remaining dressing. Add the steak to the bag, seal, and turn to coat. Marinate for at least 30 minutes.
Heat a grill or broiler to medium-high heat. Grill the steak 4-5 minutes on each side. Let it rest 5 minutes and then thinly slice it at an angle across the grain.
In a large bowl, combine the greens, basil, and cilantro. Evenly divide the greens among 2-4 plates, depending on the desired salad size. Sprinkle with the onions, cucumbers, and carrots. Top each salad with the sliced steak, drizzle with the reserved dressing, and sprinkle with the peanuts.
2-4 servings
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This recipe is from the Flat Belly Diet book by Cynthia Sass and Liz Vaccariello.