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Ingredientes
- 1 x flank steak - (abt 1 1/4 lbs)
- 4 x garlic cloves chopped
- 1 Tbsp. chopped peeled fresh ginger
- 3 x scallions, white part only sliced
- 2 x Thai chilies - (to 4) seeded, chopped (or possibly use jalapeno peppers)
- 3 Tbsp. sugar
- 1/3 c. soy sauce
- 1/3 c. lime juice
- 2 Tbsp. Asian (dark) sesame oil
- 1 ounce Asian rice noodles
- 1 head Boston, bibb or possibly red-leaf lettuce broken into leaves, washed, and spun dry
- 1 sm sweet onion thinly sliced
- 1 x cucumber seeded, and thinly sliced
- 1 pt cherry tomatoes halved
- 1/3 c. fresh mint leaves plus Mint sprigs for garnish
- 1/3 c. fresh cilantro leaves
- 1/3 c. fresh basil leaves
- 1/4 c. minced dry-roasted peanuts
Direcciones
- Score the steak on both sides. Arrange on a nonreactive baking dish just large sufficient to hold it.
- Place the garlic, ginger, scallion whites, chilies and sugar in a large nonreactive bowl and mash to a paste with the back of a spoon. Add in soy sauce, lime juice, sesame oil and 3 Tbsp. of water and stir till sugar is dissolved.
- Pour half the marinade over the steak and marinate for 1 to 2 hrs in the refrigerator, covered, turning several times to ensure even marinating. Reserve the rest of the marinade as a salad dressing.
- Cover the noodles in cool water and soak for 1 hour. Taste. If tender, drain well. If tough, cook in boiling water 1 to 3 min. Drain, rinse in cool water, and drain well.
- Set up grill for direct grilling and preheat to high.
- Line salad plates with large lettuce leaves. Tear smaller leaves to 2 inches. Place the lettuce pcs, onion, cucumber, tomatoes, mint, cilantro and basil in mixing bowl with reserved dressing, but don't mix.
- When fire is ready, brush and oil the grate. Place the steak on warm grate and grill till cooked to taste (4 to 6 min per side for medium-rare).
- Transfer to cutting board and let rest for 3 min. Cut steak into paper-thin slices at a 45-degree angle.
- Toss the salad and loosely mound on lettuce-lined plates. Place a mound of rice noodles in center. Arrange beef slices on top. Sprinkle with peanuts and place a mint sprig on each salad. Serve at once.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 237g | |
| Recipe makes 4 servings | |
| Calories 182 | |
| Calories from Fat 63 | 35% |
| Total Fat 7.2g | 9% |
| Saturated Fat 1.02g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1223mg | 51% |
| Potassium 445mg | 13% |
| Total Carbs 28.25g | 8% |
| Dietary Fiber 2.6g | 9% |
| Sugars 15.15g | 10% |
| Protein 3.61g | 6% |
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