The steak for a Thai salad is often marinated before it's broiled and that's a shame, because most of those flavorings burn off and turn to naught. For the best taste, first sear the steak, then let it sit overnight in the marinade before tossing it with the greens.

Makes 4 servings, 2 cups each

ACTIVE TIME: 45 minutes

TOTAL TIME: 45 minutes (plus overnight marinating)

EASE OF PREPARATION: Easy

1 pound sirloin steak, trimmed of visible fat
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon freshly ground pepper
2 scallions, cut into 1-inch pieces
Zest of 1 lime
3 tablespoons lime juice
1 1/2 tablespoons fish sauce
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper
4 cups torn frisée or curly endive
2 cups torn red leaf lettuce
2 tablespoons chopped fresh mint
2 tablespoons untoasted sesame oil or canola oil

1. Position rack in upper third of oven; preheat broiler. Rub steak all over with soy sauce and black pepper. Place on a baking sheet; broil, turning once, 14 to 16 minutes for medium-rare to medium, respectively. Let rest on a cutting board for 5 minutes.
2. Meanwhile, mix scallions, lime zest and juice, fish sauce, sugar and crushed red pepper in a shallow dish. Slice the steak into thin strips against the grain and cut each strip into bite-size pieces. Add the steak to the marinade, along with any accumulated juices; toss well, cover, and refrigerate overnight.
3. Place frisée (or endive), lettuce and mint in a salad bowl. Add the steak and marinade, drizzle with oil, gently toss, and serve.

NUTRITION INFORMATION: Per serving: 230 calories; 12 g fat (3 g sat, 5 g mono); 42 mg cholesterol; 6 g carbohydrate; 24 g protein; 2 g fiber; 455 mg sodium; 525 mg potassium.

Nutrition bonus: Vitamin A (50% daily value), Folate (24% dv).

1/2 Carbohydrate Serving

This was wonderful! I used chicken instead of steak and it was soooo good! Next time I will try it as written with the steak. I am so grateful to have discovered EatingWell. Every recipe I have tried has been delicious.

Erin, Oklahoma City, OK