Thai Salad Dressing
In a mortar, make dressing by combining Thai chili, garlic, cilantro stems and salt. With a pestle, grind until a thin, but chunky paste is formed. Add in lime juice, fish sauce, sugar, and smoked paprika to the mortar and stir to combine. Whisk in oil with a fork. Set aside.
Preheat gas or charcoal grill to 400°F.
Rub Skirt steak with oil then lightly season with salt and pepper.
Place steaks on oiled grates and grill 2-3 minutes per side or until internal temperature reaches 145°F with meat thermometer inserted into the thickest part of the steak. Rest steak for 5 minutes.
While steak rests combine chard, tomatoes, green onions, cucumbers, cilantro leaves, mint and pecans in large bowl. Toss with 1-2 Tbsp. of dressing. Lightly toss to combine.
Thinly slice steak against the grain. Serve atop salad and drizzle a thin layer of dressing as desired.
Thai Steak Salad
Nutrition information per serving: 360 Calories; 203.6 Calories from fat; 22.7 g Total Fat (6.2 g Saturated Fat; 11.2 g Monounsaturated Fat); 104.3 mg Cholesterol; 927.4 mg Sodium; 4.9 g Total Carbohydrate; 1 g Dietary Fiber; 34.5 g Protein; 3.3 mg Iron; 506.7 mg Potassium; 0.1 mg Thiamin; 0.4 mg Riboflavin; 13.9 mg Niacin (NE); 0.6 mg Vitamin B6; 3.3 mcg Vitamin B12; 9.3 mg Zinc; 38.6 mcg Selenium; 72 mg Choline.
This recipe is an excellent source of Protein, Riboflavin, Niacin (NE), Vitamin B12, Selenium and Zinc. It is a good source of Thiamin, Iron, Potassium and Choline.
Thai Salad Dressing
Nutrition information per serving (1/12 of the recipe or 1.5 Tbsp):
30 Calories; 20.9 Calories from fat; 2.4 g Total Fat (0.2 g Saturated Fat; 1.5 g Monounsaturated Fat); 0 mg Cholesterol; 276 mg Sodium; 1.4 g Total Carbohydrate; 0.1 g Dietary Fiber; 0.2 g Protein; 0.06 mg Iron; 17.3 mg Potassium; 0 mg Thiamin; 0 mg Riboflavin; 0.1 mg Niacin (NE); 0.02 mg Vitamin B6; 0.01 mcg Vitamin B12; 0.02 mg Zinc; 0.4 mcg Selenium; 0.8 mg Choline.