Ingredients Jump to Instructions ↓

  1. 1/3 cup lime juice

  2. 3 tablespoons fish sauce

  3. 1 tablespoon reduced-sodium soy sauce

  4. 4 teaspoons sugar

  5. 1 shallot , finely chopped

  6. 1 or 2 thai chile's , stemmed, seeded and finely chopped

  7. 2 pounds skirt steak or sirloin flap, cut in

  8. 2 pieces 4 cups thinly sliced baby bok choy

  9. 6 radishes , halved and thinly sliced

  10. 2 small cucumbers , peeled and thinly sliced

  11. 2 carrots , grated

  12. 1/2 cup lightly packed basil leaves , sliced

  13. 1/2 cup lightly packed mint leaves , sliced

  14. 1/2 cup lightly packed cilantro leaves , sliced

Instructions Jump to Ingredients ↑

  1. How to make it Method Whisk together lime juice, fish sauce, soy sauce, sugar, shallot and chiles. Place half of mixture (about 6 tablespoons) in a wide shallow dish and add steak. Cover and marinate, turning occasionally, at least 30 minutes. Chill remaining lime juice mixture separately to dress the salad. Prepare a grill for high-heat cooking or preheat broiler. Remove steak from marinade; place on grill or broiler pan and cook until desired doneness, 3 to 4 minutes per side for medium-rare. Rest steak 10 minutes, then slice thinly against the grain. Meanwhile, in a large bowl, combine bok choy, radishes, cucumbers, carrots, basil, mint and cilantro. Toss with reserved lime juice mixture. Spread salad over a large platter and arrange steak over salad.


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