4 servings

How to Make It

Step 1

To prepare dressing, combine first 5 ingredients; set aside.

Step 2

To prepare salad, sprinkle both sides of steak with salt and black pepper. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add steak; cook 8 minutes or until desired degree of doneness, turning after 4 minutes. Remove steak from pan; cover and set aside. Combine lettuce and remaining ingredients in a large bowl; drizzle with 3 tablespoons dressing. Arrange 1 1/4 cups salad on each of 4 plates. Cut steak diagonally across grain into thin slices. Divide steak evenly among salads; drizzle with remaining dressing.

Ratings & Reviews

dory92064's Review

July 04, 2012
Wow what a great salad. I was looking for a salad to use up some grilled NY steaks (cut into thin slices for the salad) and this was perfect. The dressing is outstanding. I didn't have cucumber or red bell pepper, but added green onions and avocado to the salad. The basil and mint really adds to the flavor -- don't skip or omit these two items. Will definitely make this salad again -- for family and for company.

carolfitz's Review

June 14, 2009
Great summer salad, chosen because we've got the basil & mint growing. Prepped and dressed salad before serving as directed. We splurged on a more expensive cut, grilled medium-rare, and let rest for 15 min. Instead of drizzling the steak/salad we added the reserved dressing to the steak slices and collected meat juices & tossed. Then plated atop the salad. A terrific meal.

sherilouisiana's Review

April 17, 2009
I made this for a Mom's night dinner. Everyone loved it. I did the dressing and all of the prep the night before, came home from work and cooked the beef and mixed all of the ingredients in a beautiful bowl while the beef was cooking. I sliced the beef added it to the salad bowl and off I went. I dressed it right before serving. It was very spicy, so you might want to cut the chili paste in half. It was a real gourmet hit!

csaunders80's Review

April 03, 2009
What a fabulous recipe! I used flat-iron steak instead of flank steak because it was cheaper, so the dish was slightly higher in fat. The mint enhances this salad so much. It tastes so light and fresh. I also love that there is no oil in the dressing. Definitely a keeper!