Warm Flank Steak Salad with Mint and Cilantro

Name: Warm Flank Steak Salad with Mint and Cilantro
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps Asian fish sauce; 59 milliliters cilantro leaves; 1 Tbsp crushed red pepper; 680 grams flank steak; 59 milliliters minced fresh lemongrass, from 2 stalks; 3 Tbsps fresh lime juice; 118 milliliters mint leaves; 2 teaspoons freshly ground pepper; 2 teaspoons roasted rice powder, optional; see Note; 2 shallots, thinly sliced; 59 milliliters soy sauce; 1 teaspoons sugar

Warm Flank Steak Salad with Mint and Cilantro might be just the main course you are searching for. This recipe makes 8 servings with 138 calories, 20g of protein, and 4g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. It will be a hit at your valentin day event. Head to the store and pick up mint leaves, soy sauce, pepper, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free and dairy free diet.

Instructions

In a large glass baking dish, mix the soy sauce with the pepper and 2 tablespoons of the lemongrass.

Ingredients you will need

Lemon Grass

Soy Sauce

Pepper

Equipment you will use

Glass Baking Pan

Add the flank steak and turn to coat.

Ingredients you will need

Flank Steak

Let stand at room temperature for 30 minutes.

Light a grill. Grill the flank steak over moderately high heat, turning once, until charred on the outside but still pink within, about 8 minutes.

Ingredients you will need

Flank Steak

Equipment you will use

Grill

Transfer the steak to a carving board and let stand for 5 minutes.

Ingredients you will need

Steak

Cut the steak in half lengthwise. Slice the halves across the grain 1/4 inch thick.

Ingredients you will need

Grains

Steak

In a large wok or nonreactive skillet, combine the lime juice with the fish sauce, crushed red pepper, sugar and the remaining 2 tablespoons of lemongrass. Cook over moderate heat until hot. Stir in the sliced steak along with 1 tablespoon of the marinade.

Ingredients you will need

Red Pepper Flakes

Sliced Steak

Fish Sauce

Lemon Grass

Lime Juice

Marinade

Sugar

Equipment you will use

Frying Pan

Wok

Add the shallots, mint, cilantro and roasted rice powder, stirring to coat.

Ingredients you will need

Cilantro

Shallot

Mint

Rice

Transfer the salad to plates and serve.

Equipment

Ingredients

Servings:

2Tbsps

Asian fish sauce 59milliliters

cilantro leaves 1Tbsp

crushed red pepper 680grams

flank steak 59milliliters

minced fresh lemongrass, from 2 stalks 3Tbsps

fresh lime juice 118milliliters

mint leaves 2teaspoons

freshly ground pepper 2teaspoons

roasted rice powder, optional; see Note 2

shallots, thinly sliced 59milliliters

soy sauce 1teaspoons

sugar

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. 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. You could try Two Vines Columbia Valley Merlot. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 7 dollars per bottle.