We give this Thai-style beef salad a sweet twist by adding thin matchsticks of melon to the mix. Firm orange- or pale green-fleshed melon is equally good. The saltiness of the fish sauce helps to balance the sweetness of the melon.
Nutrition per serving may change if servings are adjusted.
12 ounces beef sirloin, or other boneless steak, about 1 inch thick, trimmed
¼ teaspoon kosher salt
¼ teaspoon freshly ground pepper
¼ cup lime juice
3 tablespoons fish sauce, (see Shopping Tip)
2 teaspoons sugar
1 clove garlic, grated or minced
½-1 teaspoon crushed red pepper
1 medium-to-large firm ripe melon
1 small green bell pepper
1 small red bell pepper
6 cups lightly packed torn Boston lettuce, (about 1 head)
½ cup slivered red onion
½ cup thin cucumber slices, halved
½ cup lightly packed fresh cilantro leaves
½ cup lightly packed torn fresh mint leaves
Preheat grill to medium.
Sprinkle both sides of steak with salt and pepper. Grill the steak about 5 minutes per side for medium-rare and 6 minutes per side for medium. Transfer the steak to a clean cutting board and let rest for 5 minutes before thinly slicing crosswise.
Meanwhile, whisk lime juice, fish sauce, sugar, garlic and crushed red pepper to taste in a small bowl. Cut melon into enough 5-inch-long matchsticks to make 4 cups. (Reserve any remaining melon for another use.) Cut bell peppers into 2-inch-long matchsticks. Combine the melon and peppers in a large bowl along with lettuce, onion, cucumber, cilantro and mint.
Add the sliced beef to the salad. Whisk the dressing, pour it over the salad and gently toss to combine.
Shopping Tip: Fish sauce is a pungent condiment made from salted, fermented fish. Find it in the Asian section of large supermarkets and in Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our nutritional analyses.
149 calories;3 g fat(1 g sat); 3 g fiber; 18 g carbohydrates; 15 g protein; 90 mcg folate; 30 mg cholesterol; 12 g sugars; 1 g added sugars; 6,557 IU vitamin A; 86 mg vitamin C; 63 mg calcium; 3 mg iron; 690 mg sodium; 721 mg potassium
Vitamin C (143% daily value), Vitamin A (131% dv), Folate (22% dv)
Great Summer Dish
I really like this salad, it's different and really flavorful! I love the sweet melon and the spicy red pepper flakes. I like to sub cucumbers for green or red bell peppers sometimes. I especially like this the day after, it makes the dressing so much stronger.
Pros: light, filling, fun, unique flavors, colorful, fresh, healthy
Cons: long prep time
September 13, 2012
Loved this salad! It was a tiny bit too spicy for me (I used just over 1 tsp red pepper flakes) but that will be easy to scale down next time. I will also remove the green pepper next time - seemed redundant with the onion and I prefer red bells anyway.
Just FYI, when I calculated the calories, I came out closer to 250 so I'm not really sure where these calculations came from. Still, very nutritious and since it has steak can be served as a main dish.
Pros: Light but filling, delicious, good blending of flavors, spciy
Cons: Lots of chopping
August 13, 2011
Love fruit and meat
I love pairing fruit and meat...espeically in summer. I like to make the steak good and spicy to counter the fruit. Try this southwest chicken with mango salsa and you'll see what I mean http://tiny.cc/nrcyh
September 21, 2010
By: EatingWell User
This salad had potential. I used romaine lettuce instead, and I didn't like the way the lettuce had the wilted look after a couple of hours. What I would do next time is make the sauce and the fillings (except the lettuce) in one bowl and when its serving time pour sauce and pile the fillings on top( the melon, bell peppers and steak and all that) Now for me it was a lot of leftovers being that it is just two of us so my suggestion is mainly for leftovers but if you are going to eat all then keep as is, very interesting, and also took a lot of prep for me.
September 18, 2009
By: EatingWell User
This salad is outstanding. Gorgeous color and texture and great flavor. I used cantaloupe in the salad. I cooked the beef on a grill fry-pan oiled with sesame oil, mixed 2/3 of the dressing with the greens and vegetables first and the remaining 1/3 with the cooked beef. Then I layered the beef over the salad mix. For my kids, I served the salad mix on the side and the beef over jasmine rice. It was delicious either way. I would serve it to guests for a luncheon.