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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is a great way to serve leftover steak. Prep and Cook Time: 35 minutes. Ingredients:
2 steaks (each 10 oz. and about 1 in. thick) |
1/2 teaspoon salt |
1 1/2 teaspoons asian chili garlic sauce |
1 1/2 tablespoons white rice |
1/4 cup lime juice |
2 teaspoons light brown sugar |
2 teaspoons fish sauce |
1 hothouse or english cucumber, halved lengthwise, seeded, and thinly sliced |
4 cups salad greens |
1/2 cup fresh mint, roughly chopped |
1/2 cup fresh cilantro, roughly chopped |
1/2 cup fresh basil, roughly chopped |
1/4 cup chopped peanuts |
Directions:
1. Preheat broiler with oven rack 4 in. below heat. Rinse steaks and pat dry. Sprinkle with salt on both sides and rub each with 1/2 tsp. chili garlic sauce.
2. In a small dry frying pan over medium-high heat, toast rice until light brown. Set aside to cool.
3. Meanwhile, place steaks on a baking sheet and broil for 4 minutes on each side. Set aside to rest.
4. In a spice mill or clean coffee grinder, grind rice to a powder.
5. In a small bowl, whisk together lime juice, brown sugar, fish sauce, and remaining 1/2 tsp. chili garlic sauce.
6. In a large bowl, toss cucumber, greens, mint, cilantro, and basil with 1/2 of the dressing. Divide salad among 4 plates. Cut steaks into 1/4-in.-thick slices and arrange on salads. Drizzle with remaining dressing, sprinkle with rice powder and peanuts, and serve immediately.
7. Note: Nutritional analysis is per serving.
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