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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Fresh and light! Ingredients:
1/2 cup lime juice |
1/4 cup cilantro, fresh chopped |
2 tablespoons brown sugar |
2 tablespoons fish sauce |
2 tablespoons chili paste with garlic |
2 teaspoons garlic, minced |
1 1/2 lbs flank steaks, trimmed |
1 1/2 cups red onions, vertically sliced |
4 plum tomatoes, each cut into 6 wedges |
6 cups romaine lettuce, torn |
1 1/4 cups english cucumbers, thinly sliced |
2 tablespoons mint, fresh chopped |
Directions:
1. Prepare grill or broiler.
2. Combine lime juice, cilantro, brown sugar, fish sauce, chile paste and garlic, stirring until sugar dissolves. Set half aside.
3. Use other half to marinate the steak (in zip lock good).
4. Place steak on grill or broiler pan and cook 6 minutes per side or until desired doneness.
5. Let stand 5 minutes. Cut diagonally across grain into thin slices.
6. Heat large nonstick skillet over medium high heat. Use splash of oil and saute onion 3 minutes.
7. Add tomatoes and saute 2 minutes.
8. Place onion mix, lettuce, cucumber and mint in a large bowl, toss gently.
9. Divide on 6 plates and top each with 3 oz of steak. Drizzle each with 1 tbs reserved lime mixture.
10. Serve Jasmine Coconut rice on the side.
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