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Related recipes: Asian, Beef, Chile Peppers, Citrus, Cucumbers, Dairy-Free, Easy, Egg-Free, Fall, Flank Steak, Garlic, Herbs, Lettuce, Low-Carb, Main Dishes, Onions, Salads, Soups/Salads, Summer, Tomatoes, Wheat-Free
Add these dishes to make a full meal:
Yield: 6 servings
Salad:
1 1/2 lbs (680g) flank steak
1/2 tsp (3g) salt
1/2 Tbs (2g) freshly ground pepper
6 cups (340g) red leaf lettuce, torn into pieces
1 cucumber, peeled and sliced
1 tomato, cut into pieces
3 green onions, sliced diagonally
1/3 cup (10g) fresh mint leaves, chopped (optional)
Dressing:
1/3 cup (80mL) fresh lime juice
1/4 cup (9g) fresh cilantro leaves, chopped
2 Tbs (20g) brown sugar
1 Tbs (15mL) soy sauce, low sodium
1 Tbs (15mL) water
1 Tbs (15mL) fish sauce, bottled
4 cloves garlic, minced
1 serrano pepper, or red Thai pepper, seeded and minced
Preheat grill or broiler.
Prepare dressing: Combine all dressing ingredients in a jar or bowl; mix well. Set aside.
Salt and pepper both sides of steak. Place steak on a grill rack or broiler pan coated with vegetable oil spray. Cook 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across the grain into thin slices. Cut each slice into 2-inch pieces.
Prepare salad mixture (lettuce, cucumber, tomatoes green onion and mint leaves).
Combine salad mixture, steak and dressing in a large bowl, tossing to coat.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
