Steak Salad With Cilantro Oil |
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Prep Time: 25 Minutes Cook Time: 12 Minutes |
Ready In: 37 Minutes Servings: 4 |
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Here's a great salad to enjoy perhaps outside in the summer with a tall, cold glass of iced tea or wine. It's a perfect go to meal because it's easy, economical, fun, and don't forget tasty! From BHG! Ingredients:
12 ounces flank steaks or 12 ounces boneless sirloin steaks, cut 1-inch thick |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1/4 cup lime juice |
6 cups small romaine leaves |
5 ounces jicama, peeled and cut into 2-inch sticks (1 cup) |
1 medium mango, sliced |
1 small red onion, cut into thin wedges |
2 teaspoons honey |
1/3 cup packed fresh cilantro |
2 tablespoons olive oil |
1/2 garlic clove, minced |
1/8 teaspoon hot pepper sauce |
Directions:
1. For cilantro oil, in a bowl combine cilantro, olive oil, garlic, and hot pepper sauce. Set aside.
2. Season steak with salt and pepper. Place in a self-sealing plastic bag which has been set inside a shallow bowl. Set aside.
3. Stir lime juice into cilantro oil. Pour half the juice mixture over meat. Seal bag. Marinate in refrigerator for at least 2 hours or up to 24 hours Cover and chill remaining lime-cilantro mixture for dressing.
4. Drain meat. Discard marinade. Grill meat on rack of an uncovered grill directly over medium coals for 12 to 14 minutes for medium doneness (160°), turning once. Remove from grill. Thinly slice across grain.
5. To serve, divide romaine leaves among 4 individual salad bowls. Top with steak slices, jicama, mango, and onion. In a bowl, combine reserved lime-cilantro mixture and honey. Drizzle over salad.
6. * Jicama can be found in the produce dept. and it looks somewhat like a big, beige turnip. If you don't see, ask.
7. Note: Times do not include marinating.
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