Life has been crazy busy. I know I keep saying that, but then it keeps getting busier. Maybe I’m jinxing it. Anyway, cooking has definitely been put on the back burner, which is a bummer. Mostly because I love good food and I love cooking it. But it’s hard when you come home and you’re tired and you have to look for recipes and then go to the store, etc. Lately, Jonah and I have been all for quick, light meals. I found a bunch of delicious looking main dish salads on Martha Stewart’s website. This is the Thai-Style Steak Salad. We halved it but I’ll give you the original recipe, which serves 4.
1/4 cup freshly squeezed lime juice First, make the marinade by whisking the lime juice, soy sauce, sugar, red pepper flakes, and oil in a bowl. Season the steaks with a bit of salt and pepper, place them in a dish, and pour 1/4 of the marinade over the steaks (save the rest of the marinade in a bowl). Turn the steaks to coat and let them marinate for 30 minutes. In a large skillet, cook the steaks on medium-high heat. Cook it 2-3 minutes per side for it to be medium-rare. Cook it more if you want. Transfer the meat to a cutting board, tent it with aluminum foil, and let it rest for 5-10 minutes. Slice the steaks nice and thin, preferably 1/4 inch-thick. If they’re too long, you can halve the slices crosswise. Transfer the meat back to the bowl with the marinade and toss it to coat. While the meat is resting (or marinating, for that matter), peel the carrots into ribbons with a peeler. Chop the peanuts too, while you’re at it. Add the carrots to the bowl with the steak, as well as the lettuce and the mint, and toss to combine. Divide evenly into shallow bowls, sprinkle with the peanuts (and peanut sauce if you want), and serve!Thai-Style Steak Salad
Ingredients
1 tablespoon soy sauce
1 tablespoon sugar
1/4 to 1/2 teaspoon red-pepper flakes
3 tablespoons vegetable oil
2 boneless rib-eye steaks (each 8 ounces and 3/4 inch thick)
Coarse salt and ground pepper
1/2 pound carrots (3 to 4 medium)
1 medium head romaine lettuce, cut crosswise into 1-inch ribbons
1/2 cup fresh mint leaves
1/3 cup salted peanuts, chopped (optional)
Peanut sauce (optional)Instructions