This good-for-you and good-for-the-planet dinner combines hot food trends: local ingredients, less meat, international flavors and more produce. You can feel virtuous making it, and your family will happily eat it because it’s delish.
Thai-Inspired Beef Salad
Prep Time: 35 min.
Cook Time: Less than 10 min.
1/4 cup fresh lime juice
1 tbsp. sugar
1 tbsp. soy sauce
1 tbsp. sesame oil
2 tbsp. canola or vegetable oil
1 lb. flank or skirt steak*
8 cups salad greens*, washed and torn or baby
1 cup mint leaves* (half whole, half chopped)
4 medium carrots* or 1 cucumber, peeled
1/3 cup salted peanuts, chopped
1. Whisk lime juice, sugar, soy sauce and oils together. Pour 1/4 of the marinade over the steak (save the rest), and let it rest for at least 30 minutes.
2. Grill or broil the steak. For skirt steak, 3 to 4 minutes a side. Flank steak takes about 6 minutes a side for medium. While the meat rests, prepare the salad.
3. Use a vegetable peeler to peel the carrots or cucumbers into long strips. Layer the salad on a platter with the lettuce and the whole mint leaves as the bed, then put the carrot or cucumber strips over the top.
4. Thinly slice the meat and toss with the reserved marinade. Place on top of the vegetables, and garnish with the chopped mint and peanuts.
Complete the menu: Warm up some whole-wheat naan and serve with locally produced beer like Goose Island.