Thai Steak Salad
Thai Steak Salad requires approximately 3 hours and 45 minutes from start to finish. This main course has 350 calories, 26g of protein, and 16g of fat per serving. This recipe serves 6. This recipe covers 22% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. It is a good option if you're following a gluten free and dairy free diet. This recipe is typical of Asian cuisine. It is perfect for valentin day. A mixture of cherry tomatoes, cucumber, lettuce, and a handful of other ingredients are all it takes to make this recipe so scrumptious.
Instructions
In a large bowl, stir together the green onions, lemon grass, cilantro, mint leaves, lime juice, fish sauce, chili sauce, and SPLENDA® Granulated Sweetener, until well combined and the SPLENDA® Granulated Sweetener is dissolved. Adjust the flavor, if desired, by adding more SPLENDA® Granulated Sweetener and/or fish sauce. Set aside.
Cook the steak over high heat on a preheated grill for approximately 4-6 minutes on each side, until it is cooked medium. Do not overcook the meat!
Remove from heat and slice into thin strips.
Add the meat and its juices to the sauce and refrigerate, tightly covered, for at least 3 hours.
Tear the lettuce into bite size pieces and place in a salad bowl. Arrange the cucumber on top of the lettuce, and then pour the meat and sauce over. Top with the cherry tomatoes and garnish with fresh cilantro leaves.
Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir
Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Raymond R Collection Merlot with a 4.1 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.
Raymond R Collection Merlot
The Merlot fills the mouth with smooth cherry, raspberry and plum flavors along with hints of earth and spice in the toasty vanilla finish. Full-bodied, yet approachable, with a good balance of acid and tannins. Pair with anything from grilled salmon, pork tenderloin, barbequed chicken and ribs to Thai red curry or Moroccan tagine.