Ingredients

serves 6

　　6 tablespoons fresh lime juice (about 3 limes)

　　2 1/2 tablespoons Thai fish sauce (nam pla)

　　1 fresh Thai or serrano chile, seeded and finely chopped (about 1 tablespoon)

　　1 teaspoon sugar

　　2 teaspoons finely chopped fresh cilantro

　　2 teaspoons finely chopped fresh mint

　　4 scallions, white and pale-green parts only, thinly sliced on the diagonal

　　3 shallots, thinly sliced into rings

　　3 Kirby cucumbers, peeled, halved lengthwise, and cut into 1/4-inch-thick half-moons

　　12 ounces baby arugula (about 5 cups)

　　2 tablespoons olive oil

　　1 boneless sirloin steak (1 1/2 pounds)

　　1/2 teaspoon coarse salt

　　Freshly ground pepper

　　1/2 cup unsalted peanuts, coarsely chopped (about 2 1/2 ounces)

　　

Step 1

Preheat the oven to 400°F. Make the dressing: Whisk together the lime juice, fish sauce, chile, and sugar in a small bowl until the sugar is dissolved. Stir in the cilantro and mint. Set aside. Toss together the scallions, shallots, cucumbers, and arugula in a large bowl; set aside.

　　

Step 2

Heat the oil in a large ovenproof skillet over high heat until hot but not smoking. Sprinkle the steak all over with salt; season with pepper. Brown the steak, turning once, about 2 minutes per side. Transfer the skillet to the oven; cook the steak to desired doneness, about 6 minutes for medium-rare.

　　

Step 3

Transfer the steak to a cutting board, and let stand at least 5 minutes. Cut the steak across the grain into 1/4-inch-thick slices.

　　

Step 4

Add the steak to the salad. Drizzle with dressing, and toss. Sprinkle with peanuts.

　　

Fit to eat recipe

Step 5

(Per serving)

　　

Step 6

Calories: 382

　　

Step 7

Fat: 26g

　　

Step 8

Cholesterol: 63mg

　　

Step 9

Carbohydrate: 12g

　　

Step 10

Sodium: 712mg

　　

Step 11

Protein: 26g

　　

Step 12

Fiber: 3g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.