Steak Salad with Ginger-lime dressing

prep time:: 0 min

Serving size: 4

ingredients

3 tbsp fish sauce
2 tbsp sugar
2 tbsp fresh lime juice
2 tbsp water
1 tbsp minced peeled fresh ginger
2 garlic cloves -- minced
1 tsp minced red jalapeño chile
2 tbsp fish steaks
1 tbsp medium-dry Sherry
2 tsp tamari soy sauce*
2 garlic cloves -- minced
1 tsp brown sugar -- (packed)
1 1/4 lbs New York steak -- trimmed, cut into 2/
2 C torn Bibb lettuce leaves (about 6 large) -- (lightly packed)
1 C Thai basil leaves -- cut into 1/2-inch-wi
1/2 12 oz English hothouse cucumber -- halved lengthwise, s
12 cherry tomatoes
2 tbsp vegetable oil
1/2 medium-size red onion -- cut into thin wedges
2 shallots -- sliced into thin rou
1/4 medium pineapple -- peeled, cored, halve

directions

Whisk fish sauce, sugar, lime juice, water, minced ginger garlic cloves and jalapeno chile in small bowl to blend.

Mix oyster sauce, Sherry, tamari soy sauce, minced garlic, and brown sugar in medium bowl. Stir in steak. Marinate steak at least 30 minutes and up to 2 hours, stirring occasionally.

Combine lettuce, basil, cucumber, and tomatoes in large bowl. Add half of dressing and toss to coat. Arrange greens mixture on large rimmed platter.

Heat oil in large nonstick skillet over high heat. Add onion and shallots and sauté 30 seconds. Add beef with marinade. Sauté until beef is brown outside but still pink inside, about 4 minutes. Add pineapple slices and stir until pineapple is heated through, about 1 minute longer.

Spoon steak mixture with any pan juices atop dressed greens mixture on platter. Drizzle salad with remaining dressing and serve

Source: “Bon Appétit June 2005” - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 155 Calories; 9g Fat (49.2% calories from fat); 2g Protein; 18g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 11mg Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Source: Susan Aylesworth