Hot Flank Steak Salad with Chinese Black Bean Dressing

Name: Hot Flank Steak Salad with Chinese Black Bean Dressing
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Chinese, Asian
Ingredients: 118 milliliters cilantro leaves; 2 Tbsps cornstarch blended smoothly with 2 tbsp. water; 3 Tbsps dry sherry; 59 milliliters rinsed and drained salted fermented black beans (see Notes); 680 grams flank steak; 3 Tbsps minced fresh ginger; 118 milliliters thinly sliced green onions, including tops; 2 Tbsps light brown sugar; 237 milliliters reduced-sodium chicken broth; 177 milliliters finely diced red bell pepper; 6 Tbsps rice vinegar; 15 large leaves About romaine lettuce; 118 milliliters salted peanuts; 5 Tbsps soy sauce, divided; 1 Tbsp vegetable oil

Hot Flank Steak Salad with Chinese Black Bean Dressing is a gluten free and dairy free main course. This recipe makes 6 servings with 325 calories, 32g of protein, and 15g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. It is perfect for valentin day. A mixture of vegetable oil, green onions, ginger, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the rice vinegar you could follow this main course with the Red Velvet Mug Cake as a dessert. From preparation to the plate, this recipe takes around 1 hour. This recipe is typical of Chinese cuisine.

Instructions

Trim fat from steak. Rinse meat, pat dry, and rub with 1 tbsp. soy sauce and the oil.

Ingredients you will need

Soy Sauce

Steak

Meat

Cooking Oil

Dry Seasoning Rub

Lay steak on an oiled cooking grate over a solid bed of very hot coals or highest gas heat (you can hold your hand 1 to 2 in. above grate for only 1 to 2 seconds); cover gas grill. Cook until firm when pressed on thin end but still quite pink inside (cut to check), 8 to 10 minutes; turn over halfway through.

Ingredients you will need

Steak

Equipment you will use

Grill

Transfer steak to a plate.

Ingredients you will need

Steak

Let cool at least 30 minutes.

On a board with a sharp knife, cut steak across the grain, straight up and down, into very thin slices, keeping slices in place.

Ingredients you will need

Grains

Steak

Equipment you will use

Knife

Cut steak lengthwise to divide the slices into halves or quarters.

Ingredients you will need

Steak

Combine 4 tbsp. soy sauce, broth, black beans, sherry, ginger, vinegar, cornstarch mixture, and brown sugar. In a large frying pan, stir dressing over high heat until boiling.

Ingredients you will need

Black Beans

Brown Sugar

Corn Starch

Soy Sauce

Vinegar

Ginger

Sherry

Broth

Equipment you will use

Frying Pan

Add steak and juices; stir until hot, about 2 minutes.

Ingredients you will need

Steak

Remove from heat.

Put peanuts in a resealable plastic bag and coarsely crush with a meat mallet or bottom of a small, heavy skillet. Stack lettuce leaves and cut thinly widthwise.

Ingredients you will need

Lettuce Leaf

Peanuts

Meat

Equipment you will use

Meat Tenderizer

Ziploc Bags

Frying Pan

Mound lettuce equally into 6 wide salad or soup bowls. Spoon hot steak and dressing onto greens; sprinkle with bell pepper, green onions, and peanuts.

Ingredients you will need

Green Onions

Bell Pepper

Lettuce

Peanuts

Greens

Steak

Soup

Equipment you will use

Bowl

Garnish with cilantro and serve immediately.

Ingredients you will need

Cilantro

Equipment

Ingredients

Servings:

118milliliters

cilantro leaves 2Tbsps

cornstarch blended smoothly with 2 tbsp. water 3Tbsps

dry sherry 59milliliters

rinsed and drained salted fermented black beans (see Notes)680grams

flank steak 3Tbsps

minced fresh ginger 118milliliters

thinly sliced green onions, including tops 2Tbsps

light brown sugar 237milliliters

reduced-sodium chicken broth 177milliliters

finely diced red bell pepper 6Tbsps

rice vinegar 15large leaves

About romaine lettuce 118milliliters

salted peanuts 5Tbsps

soy sauce, divided 1Tbsp

vegetable oil

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Albertina Gold Medal Winner Merlot Lorilai's Reserve Wine with a 5 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.