|2 servings||calories per servings 305||protein serving 20 g||carbs per serving 16 g||total fat per serving 18 g|
Fish sauce, building dressing on that ingredient in its jar. Inspiration? This salad is one of the first ways I was exposed to Thai cuisine. I love the fresh herbs mixed in with the greens and the classic Thai combination of spicy (chili flakes), sweet (sugar), sour (lime) and salty (fish sauce).
|Nutrition Facts||/ Per Serving|
|Total Fat||18 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||3 g|
|Monounsaturated Fat||7 g|
|Total Carbohydrates||16 g|
|Dietary Fiber||4 g|
Please read entire recipe before beginning.
Season the steak with 1 teaspoon kosher salt and rub with 2 tsp. cooking oil, set aside at room temperature.
Prepare your mise en place: Wash and dry arugula. Remove outer peel of carrot and discard, then continue to shave carrot with the peeler. Peel, halve and thinly slice shallot. Pick cilantro and mint leaves. Quarter the lime. Peel and mince garlic
In a large mixing bowl, combine arugula, carrot, shallot, cilantro and mint. Set aside.
Make the dressing: To the container of fish sauce, and juice from 1/4 lime (reserve remaining ¾ lime for another use) and the garlic. Add 1 tablespoon cooking oil, soy soy sauce, sugar, and chili flakes. Replace the cap and shake well to thoroughly combine. Set aside.
Arrange steak on a roasting pan (preferably with a rack) and place in the oven on the top rack. For medium-rare, cook 3-4 minutes on one side, turn over and cook 3-4 minutes more. (If you would like your steak cooked more, add a couple of minutes of cooking time on each side.) Remove steak from oven and allow it to rest for 4-5 minutes.
Thinly slice steak across the grain. The resting and carving juices from your steak have great flavor; add them to the dressing and shake well.
Divide the salad between two plates and arrange sliced steak over it. Drizzle dressing over salad and steak, and top with peanuts. Enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...