The day after tomorrow marks the start of February and the much anticipated march to spring. I find my appetite starts to change around this time of year. I've enjoyed about four months of hearty winter meals. But now it's time to start changing up my meal planning and work more healthy salads into the mix.
I'm a huge fan of Thai food, so this Whole Foods recipe really strikes a chord with me. It satisfies my carnivore cravings while still garnering praise from the herbivore gods. The flank steak can be grilled, broiled or pan-seared. Five minutes per side will suffice for all methods. This recipe yields four entree salads.
1/3 cup lime juice
3 tablespoons fish sauce
1 tablespoon soy sauce
4 teaspoons brown sugar
1 shallot, finely chopped
1 Thai chile, stemmed, seeded and finely chopped
1 flank steak (about 1 1/2 pounds)
4 cups thinly sliced baby bok choy
6 radishes, halved and thinly sliced
2 small pickling cucumbers, peeled and thinly sliced
2 carrots, grated
1/2 cup lightly packed basil leaves, sliced
1/2 cup lightly packed mint leaves, sliced
1/2 cup lightly packed cilantro leaves, sliced
- Whisk together lime juice, fish sauce, soy sauce, sugar, shallot and chiles. Place half of mixture (about 6 tablespoons) in a wide shallow dish and add steak. Cover and marinate, turning occasionally, at least 30 minutes. Chill remaining lime juice mixture separately to dress the salad.
- Prepare a grill for high-heat cooking or preheat broiler. Remove steak from marinade; place on grill or broiler pan and cook until desired doneness (5 minutes per side for medium-rare.) Rest steak 10 minutes, then slice thinly against the grain.
- Meanwhile, in a large bowl, combine bok choy, radishes, cucumbers, carrots, basil, mint and cilantro. Toss with reserved lime juice mixture. Spread salad over a large platter and arrange steak over salad.
Wine pairing: New Zealand Sauvignon Blanc. A Sileni if you are lucky.