The key to this herbaceous and bright salad lies in the steak. Rather than marinating the steak first and then broiling it, which often burns the marinade off, we reverse the process. Instead, sear the steak first, then let it sit overnight in the marinade before tossing it with the greens.

Source: EatingWell Magazine, April/May 2005


Recipe Summary test

45 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • Place frisee (or endive), lettuce and mint in a salad bowl. Add the steak and marinade, drizzle with oil, gently toss, and serve.


Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

2 cups
224 calories; protein 24.2g; carbohydrates 6.1g; dietary fiber 2.3g; sugars 1.4g; fat 11.6g; saturated fat 2.7g; cholesterol 59.2mg; vitamin a iu 2377IU; vitamin c 9.7mg; folate 93.4mcg; calcium 60.3mg; iron 2.6mg; magnesium 34.2mg; potassium 526.2mg; sodium 642.2mg; thiamin 0.1mg; added sugar 1g.

1 1/2 vegetable, 3 lean meat, 1/2 fat