Thai curry steak salad

Recipe developed by Emily Richards, PH Ec

© Heart and Stroke Foundation 2011

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Heart and Stroke Foundation


1 striploin grilling steak, about 12 oz/375 g

1 tbsp (15 mL) chopped fresh cilantro

2 tsp (10 mL) sodium reduced soy sauce

1 tsp (5 mL) Thai red curry paste

6 cups (1.5 L) mixed greens

2 cups (500 mL) broccoli slaw

1 small yellow pepper, thinly sliced

3 tbsp (45 mL) rice vinegar

2 tsp (10 mL) liquid honey

1 tsp (5 mL) canola oil

2 tbsp (25 mL) chopped fresh basil

Thai curry steak salad

Lemongrass, pepper and spices add a bounty of flavour with a hint of heat. This salad is perfect for dinner on the deck.

Preparation Time : 10 min

Cook Time : 10 min

Serves: 4

Nutritional Information

Calories: 173 mg

Protein: 20 g

Total Fat: 6 g

Saturated Fat: 2 g

Cholesterol: 38 mg

Carbohydrate: 10 g

Fibre: 3 g

Sugars: 5 g

Sodium: 217 mg

Potassium: 642 mg


Trim any visible fat from steak and place in shallow bowl. Add cilantro, soy sauce and curry paste; rub evenly all over steak. Let stand for 10 minutes.

Place steak on greased grill over medium high heat and grill, turning once for about 8 minutes or until medium rare or desired doneness. Remove to cutting board and let stand for 2 minutes before slicing thinly.

Meanwhile, in large bowl or platter combine, greens, slaw and pepper. In small bowl whisk together vinegar, honey and oil and drizzle all over greens and toss to coat. Top with sliced steak and sprinkle with basil before serving.

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2012.

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