{"id":148,"date":"2010-07-20T00:11:52","date_gmt":"2010-07-20T00:11:52","guid":{"rendered":"https:\/\/www.bktrent.org\/index.php\/2010\/07\/20\/thai-steak-salad\/"},"modified":"2010-07-20T00:11:52","modified_gmt":"2010-07-20T00:11:52","slug":"thai-steak-salad","status":"publish","type":"post","link":"https:\/\/www.bktrent.org\/index.php\/2010\/07\/20\/thai-steak-salad\/","title":{"rendered":"Thai Steak Salad+"},"content":{"rendered":"

5 points<\/p>\n

Yield:\u00a0 6 servings<\/p>\n

Dressing:
1\/3 cup fresh lime juice (about 3 limes)
1 1\/2 tablespoons brown sugar
1 tablespoon grated peeled fresh ginger
1 tablespoon Thai fish sauce
1 to 2 teaspoons chile paste with garlic<\/p>\n

Steak:
Cooking spray
1 (1 1\/2-pound) flank steak, trimmed
1 tablespoon cracked black pepper<\/p>\n

Salad:
3 cups trimmed watercress (about 2 bunches)
1 cup thinly sliced red cabbage
1 cup loosely packed fresh basil leaves
1 cup loosely packed fresh mint leaves
1\/2 cup loosely packed fresh cilantro leaves
1\/2 cup julienne-cut carrot
2 tablespoons finely chopped unsalted, dry-roasted peanuts<\/p>\n

To prepare dressing, combine first 5 ingredients in a bowl; stir well with a whisk.<\/p>\n

To prepare steak, heat a large nonstick skillet or grill pan coated with cooking spray over medium-high heat. Rub both sides of steak with pepper. Add steak to pan; cook 6 minutes on each side or until desired degree of doneness. Remove from pan; place on a cutting board. Cover loosely with foil; let stand 5 minutes. Cut steak diagonally across grain into thin slices. Place steak in a bowl. Drizzle with half of dressing, and toss well.<\/p>\n

To prepare salad, combine watercress and next 5 ingredients (watercress through carrot) in a large bowl. Drizzle with remaining dressing, and toss well. Divide salad evenly among 6 plates; arrange steak evenly over salad. Sprinkle each serving with 1 teaspoon peanuts.<\/p>\n

CALORIES 230 (40% from fat); FAT 10.3g (sat 4g,mono 4.2g,poly 0.9g); IRON 3.3mg; CHOLESTEROL 57mg; CALCIUM 68mg; CARBOHYDRATE 9.5g; SODIUM 327mg; PROTEIN 25.1g; FIBER 2g<\/p>\n","protected":false},"excerpt":{"rendered":"

5 points Yield:\u00a0 6 servings Dressing:1\/3 cup fresh lime juice (about 3 limes)1 1\/2 tablespoons brown sugar1 tablespoon grated peeled fresh ginger1 tablespoon Thai fish sauce1 to 2 teaspoons chile paste with garlic Steak:Cooking spray1 (1 1\/2-pound) flank steak, trimmed1 tablespoon cracked black pepper Salad:3 cups trimmed watercress (about 2 bunches)1 cup thinly sliced red … <\/p>\n

Continue reading “Thai Steak Salad+”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[29],"tags":[],"class_list":["post-148","post","type-post","status-publish","format-standard","hentry","category-salad"],"_links":{"self":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts\/148","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/comments?post=148"}],"version-history":[{"count":0,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts\/148\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/media?parent=148"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/categories?post=148"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/tags?post=148"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}