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Thai Steak Salad

Thai recipes are popular in our household, so my husband and I developed this fresh, easy alternative to a meat and potatoes dinner. The spicy-sweet dressing is incredible!—Radelle Knappenberger, Oviedo, FL
  • Total Time
    Prep: 20 min. Cook: 15 min.
  • Makes
    2 servings


  • 1 tablespoon lime juice
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon honey
  • 1 teaspoon balsamic vinegar
  • 1/4 teaspoon hot pepper sauce
  • 1 small garlic clove, minced
  • Dash salt
  • 2 tablespoons olive oil, divided
  • 1 boneless beef top loin steak (8 ounces)
  • 4 cups torn romaine
  • 2 tablespoons salted peanuts
  • 2 tablespoons fresh basil leaves, chopped


  • For dressing, in a small bowl, combine the lime juice, soy sauce, honey, vinegar, pepper sauce, garlic and salt. Whisk in 1 tablespoon oil; set aside.
  • In a large skillet over medium heat, cook steak in remaining oil for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from the pan and let stand for 5 minutes.
  • Divide romaine between two plates. Slice beef; arrange over romaine. Sprinkle with peanuts and basil; drizzle with dressing.
Editor's Note
Top loin steak may be labeled as strip steak, Kansas City steak, New York strip steak, ambassador steak or boneless club steak in your region.
Nutrition Facts
1 each: 384 calories, 23g fat (4g saturated fat), 50mg cholesterol, 636mg sodium, 16g carbohydrate (11g sugars, 3g fiber), 29g protein.

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