We’re always looking for healthy easy recipes to feature our fresh garden herbs, so this one utilizes three that we have in abundance: mint, cilantro and basil. If you’re not a big fan of one (or two) of these herbs, then simply omit or reduce the quantity. The juice mixture is tasty while the hot chili sauce adds some heat that you can modify to your heat tolerance. Feel free to substitute grilled chicken for some protein variety too.
(modified from original recipe from Cooking Light)
Serves 6
- 1 (1 ½ pound) flank steak, trimmed of fat
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon kosher salt
- ¼ cup fresh lime juice (1 to 2 lemons)
- 1 tablespoon brown sugar
- 2 tablespoons low sodium soy sauce
- 1 tablespoon fish sauce
- 2 teaspoons fresh garlic, minced
- 1 teaspoon Sriracha (hot chili sauce), less if you prefer it milder
- 1 ½ cups thinly sliced red cabbage
- 1 ¼ cups fresh bean sprouts
- ¾ cup julienne-cut carrots
- 1/3 cup fresh mint leaves, roughly chopped
- 1/3 cup fresh cilantro leaves, roughly chopped
- 1/3 cup fresh basil leaves, roughly chopped
- 6 cups fresh baby spinach
Prepare grill for medium-high heat. Sprinkle steak evenly with pepper and salt. Grill steak for 7 minutes on each side or until desired degree of doneness. Remove steak and let rest for 5 minutes. Cut steak diagonally across the grain into thin slices.
In a large bowl, combine lime juice – Sriracha; stir with a whisk.
In a large bowl, combine cabbage – basil leaves. Add 6 tablespoons of the juice mixture to the cabbage mixture; toss well. Toss steak in the remaining 2 tablespoons of the juice mixture. Serve steak and cabbage mixture on top of fresh spinach for a colorful exotic salad!
Nutritional Info/Serving: 211 Calories, Fat 7 g, Protein 28 g, Carbs 9 g
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