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Thai Steak Salad Recipe

   
 

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     Thai Steak Salad

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   2

Ingredients
1 tablespoon lime juice
1 tablespoon soy sauce
1 tablespoon honey
1 teaspoon balsamic vinegar
1/4 teaspoon hot pepper sauce
1 small garlic clove, minced
Dash salt
2 tablespoons olive oil, divided
1 boneless beef top loin steak (8 ounces)
 
4 cups torn romaine
2 tablespoons salted peanuts
2 tablespoons fresh basil leaves, chopped

Instructions
For dressing, in a small bowl, combine the lime juice, soy sauce, honey, vinegar, pepper sauce, garlic and salt. Whisk in 1 tablespoon oil; set aside.
In a large skillet over medium heat, cook steak in remaining oil for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove from the pan and let stand for 5 minutes.
Divide romaine between two plates. Slice beef; arrange over romaine. Sprinkle with peanuts and basil; drizzle with dressing.


Originally Submitted
12/5/2010





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