Grilled Thai Steak Salad - Slender Kitchen
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Grilled Thai Steak Salad

By Kristen Mccaffrey
  
adapted from: myrecipes.com
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348
Calories 
24g
Carbs 
11g
Fat 
35g
Protein 
8
Weight Watchers® SmartPoints™
(8 PointsPlus®)

Recipes Content

Recipe
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Rating: 0 - 0 comments

Thanks to all your tips, I am finally starting to get the hang of the grill pan. Now there’s still smoke and lots of it, but I seem to get it controlled just enough to not set off the fire alarm which is a win in my book. Smoke I can deal with. Screaming fire alarms, that’s a whole other ball game. And naturally since I easily get obsessed with things, I am using my grill pan all the time these days. Last night was to whip up this simple, Asian inspired steak salad made with a lean, grilled flank steak and a simple Asian inspired dressing. Surprisingly the boy even liked it who normally bawks at the idea of eating “salad” for dinner. It would be delicious with chicken, pork, shrimp, or tofu as well.

Prep Time

Grilled Thai Steak Salad

18
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 1.33 lbs. lean flank steak
  • 4 cups cabbage slaw mix
  • 1 cup bean sprouts
  • 1/3 cup basil, chopped
  • 1/3 cup mint, chopped
  • 1/3 cup cilantro, chopped
  • 2 tbsp almonds, chopped
  • 1/4 cup lime juice
  • 2 tbsp soy sauce
  • 2 tbsp honey (Stevia for low carb or leave out)
  • 1/2 tbsp. Sriracha
  • 1 U garlic clove, minced
  • 1 tsp. ginger, minced
  • 1 tbsp. fish sauce or soy sauce

Nutritional Facts

Serving Size: 
6 oz. steak and 2 cups salad (231g)
Amount Per Serving
Calories 348
Calories from Fat 100
% Daily Value *
Total Fat 11g
17%
Saturated Fat 4g
20%
Monounsaturated Fat 4g
0%
Polyunsaturated Fat 1g
0%
Cholesterol 104mg
35%
Sodium 960mg
42%
Total Carbohydrate 24g
8%
Dietary Fiber 5g
22%
Sugars 17g
Protein 35g

Directions

  1. Preheat a grill or grill pan over medium high heat.
  2. Season the steak with salt and pepper. Cook for 6-8 minutes on each side until cooked to your desired doneness. Mine was medium after 7 minutes per side. Let rest for 5 minutes and then thinly slice.
  3. In a bowl whisk together the lime juice, soy sauce, honey, Sriracha, garlic, ginger, and fish sauce if you are using it.
  4. Toss together the cabbage, bean sprouts, mint, cilantro, almonds, and dressing. Serve sliced steak on top of salad.
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