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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Lemongrass is an essential herb in Thai cooking. It tastes like fresh citrus; has long, gray-green leaves; and looks like a stiff green onion. Ingredients:
1 large tomato, cut into thin wedges |
1 large sweet onion, cut in half and thinly sliced |
1 cucumber, diced |
2 green onions, chopped |
1 pound flank steak |
1 1/2 teaspoons salt, divided |
2 teaspoons ground coriander, divided |
2 small fresh thai peppers or serrano peppers |
1 stalk lemongrass, coarsely chopped |
2 garlic cloves |
1 tablespoon chopped fresh ginger |
2 tablespoons fresh lemon juice |
1 tablespoon rice wine vinegar |
1/4 cup fish sauce |
1 tablespoon vegetable oil |
1 teaspoon sugar |
mixed salad greens |
garnish: sliced green onions |
Directions:
1. Combine first 4 ingredients; set aside.
2. Rub steak with 1/2 teaspoon salt and 1 teaspoon coriander.
3. Process remaining 1 teaspoon salt, remaining 1 teaspoon coriander, and next 9 ingredients in a food processor or blender until smooth. Chill dressing 1 hour.
4. Grill steak, covered with grill lid, over medium-high heat (350° to 400°) 6 minutes on each side or to desired degree of doneness. Let stand 5 minutes. Thinly slice steak.
5. Place steak and vegetable mixture in a large bowl, and drizzle with dressing, tossing to coat. Serve over salad greens; garnish, if desired.
6. *2 teaspoons grated lemon rind may be substituted.
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