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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This recipe recommends Thai basil; however, regular basil will do. The recipe does not include lettuce or noodles; however, feel free to add them. Recipe is from Cooking Light Magazine. Ingredients:
1 tablespoon canola oil |
12 ounces flank steaks, trimmed |
1/4 teaspoon kosher salt |
1/2 teaspoon fresh ground black pepper |
3 tablespoons low sodium soy sauce |
2 tablespoons rice vinegar |
2 tablespoons fresh lemongrass, minced |
1 tablespoon dark sesame oil |
2 teaspoons fish sauce |
2 teaspoons chili paste |
1 1/2 cups fresh basil leaves, loosely packed |
1 cup english cucumber, thinly sliced |
3 large heirloom tomatoes, cut into wedges |
2 medium shallots, thinly sliced (or green onion) |
Directions:
1. Preheat oven to 425 degrees F. Heat a large ovenproof stainless-steel skillet over medium-high heat. Add canola oil to pan; swirl to coat. Sprinkle both sides of steak evenly with salt and pepper. Add steak to pan; saute 5 minutes or until browned. Turn steak over. Bake at 425 degrees for 8 minutes or until a thermometer registers 135 degrees or until desired degree of doneness. Remove steak from pan; let stand 10 minutes. Slice across the grain.
2. Combine soy sauce and next 5 ingredients (through chile paste), stirring well. Separately combine basil and remaining ingredients. Drizzle dressing mixture over basil mixture; toss gently. Divide salad mixture evenly among 4 plates; divide beef evenly among salads.
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