Thai-Style Marinated Flank Steak and Herb Salad
- 1/2 cup palm sugar or brown sugar
- 1/4 cup water
- 3 tablespoons fish sauce
- 1/3 cup lime juice
- 2 cloves garlic, grated on a microplane zester
- 1 tablespoon Thai chili powder (or red chili flakes)
- 1/4 cup vegetable oil
- 1 whole flank steak, about 2 pounds
- 1/2 cup loosely packed mint leaves
- 1/2 cup loosely packed cilantro leaves
- 1 small bunch chives, cut into 1 1/2-inch segments
- 1/2 cup loosely packed basil
- 4 shallots, thinly sliced
- 1 to 2 cups mung bean sprouts
- This recipe is gluten-free
- Produce
- Basil, loosely packed (1/2 cup)
- Chives (1 small bunch)
- Cilantro, loosely packed leaves (1/2 cup)
- Garlic (2 cloves)
- Mint, loosely packed leaves (1/2 cup)
- Mung bean sprouts (1 cups)
- Shallots (4)
- Meat
- Flank steak, about 2 pounds, whole (1)
- Condiments
- Fish sauce (3 tablespoons)
- Cooking & Baking
- Palm sugar or brown sugar (1/2 cup)
- Thai chili powder (1 tablespoon)
- Vegetable oil (1/4 cup)
- Drinks
- Lime juice (1/3 cup)
- Water (1/4 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published May 2, 2011 (1 year ago).
8 people saved this recipe.
