Ingredients

  • 6 tablespoons lime juice
  • 3 tablespoons nam pla (Asian fish sauce)
  • ¼ cup peanut oil
  • 2 tablespoons sesame oil
  • 1 small Thai chili, chopped (substitute habanero for more heat, serrano for less)
  • 1 clove garlic, crushed with the side of a knife, then chopped
  • 5 kaffir lime leaves (optional)
  • 16 ounces skirt steak
  • 10 ounces cleaned Boston or romaine lettuce
  • ½ cup packed mint, coriander and basil leaves
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      455 calories; 36 grams fat; 9 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 8 grams polyunsaturated fat; 10 grams carbohydrates; 5 grams dietary fiber; 1 gram sugars; 25 grams protein; 73 milligrams cholesterol; 1143 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. For dressing, whisk together fish sauce, peanut oil, sesame oil, chili, garlic, lime leaves and 3 tablespoons of the lime juice. Lay steak in a shallow dish, and pour 6 tablespoons of the dressing over it. Marinate steak 1 to 2 hours, turning once.
  2. Heat broiler or grill to medium high. Cook steak 7 to 10 minutes, turning once, until rare. Transfer to cutting board, and let rest.
  3. Put lettuce and herbs in a large bowl. Add 3 tablespoons dressing (more if needed), and toss to coat.
  4. Put salad on 4 plates. Thinly slice steak, and lay over salad. Sprinkle with remaining lime juice; serve.

Dining and Cooking